Trusan Blogs

Blind Faith

2011-07-19T07:35:00.001-07:00

Rosh setting up his Rosh & One Eye Glass Broken Band

I attended the *Boulder Blind Café tonight with a friend. One of the things that was mentioned in our introduction was that there would be something on the table that could be rubbed all over your body. I’ll follow up on that one at the end of this blog. I both helped to prepare the food in the kitchen (yes, the lights were on) as well as a participant dining in the dark.

Trusan Helping Out in the Kitchen

What an eye opening experience! Picture having all your senses except for sight. We had taste, (of course) touch, smell and sound (there was poetry, and music). The menu was the brain child of Chef Marcus. Being in Boulder it was a gluten and dairy free vegan meal. Polenta, quinoa with veggies, fennel and apple salad, kale salad with goat cheese (acceptable among many dairy free folks) and a vegan chocolate mousse with coconut. Chef Marcus was awesome to work with, we cook a lot alike. There were plenty of other volunteers in the kitchen too and the whole event gave a strong sense of community.

Delicious food being prepared

A whole new light was shed within a perspective without sight. You have to have a good memory being blind. After we were led through the darkness to our table and fumbled for our seats, the food was already plated in front of us along with a water glass at 1:00, an Izzy soda at 12:00 and kale salad with goat cheese at 11:00. The fork and spoon were at 3:00 where you would expect them to be. It’s interesting how I used my pinky to find the edge of the table to measure where to put my silverware so I could easily find it. Shoveling food in mouth wasn’t as difficult as I had expected. I used my left hand to get an idea of what and where the food was. Then with my right hand, I slid the tang of the fork underneath the unseen goodness and with exemplary hand to mouth coordination was able to get a good mouthful without stabbing my lip.

The (blind) waitstaff (Rick and Gary) were excellent. They had some of the best attitudes I’ve ever seen. They really made us feel at ease with their wit, humor and appreciation.

I must say that this was an enlightening and visceral experience.

Chef Marcus was inspiring and one of the ingredients he used that I had totally forgotten about was fried capers. These crispy unopened flower buds of the Mediterranean caper bush add a distinctive and salty zest to many dishes.

Here’s my recipe for Grilled Grouper with orange Beurre blanc sauce and fried capers:

Grilled Grouper with Orange Beurre Blanc Sauce and Fried Capers
by
Trusan
Serves 2

Ingredients:

2 Grouper Fillets
Olive Oil
Salt and Pepper

Directions:

Preheat the grill to medium-high. Thoroughly rinse the fillets in cold water and pat dry with a paper towel.
Oil and salt and pepper the fillets and place on clean oiled grill. Cook fish about 10 minutes per inch*, gently turning it halfway through the cooking time until the flesh is firm and opaque and flakes easily when tested with a fork.

Serve with beurre blanc sauce and fried capers.

* Ten Minute Rule: Measure the thickness of fish at its thickest point & cook for 10 minutes per inch of thickness.. This rule applies to baking in a 450 oven, frying, broiling, steaming and grilling. If the fish is stuffed or rolled, measure it after stuffing or rolling.

Orange Beurre Blanc Sauce

Ingredients:

2 Oranges
½ Cup White Wine
2 teas. Minced Shallots
½ Pound Unsalted Butter (2 sticks)
Salt and white pepper

Directions:

1. Mince the shallot and zest half of one orange (about 2 teaspoons) and juice the two oranges. Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and equivalent of two tablespoons..

2. Cut the very cold butter into 1/2 inch cubes. On low heat, whisk in the butter with the reduction you juit made continuously and vigorously, 1 cube at a time. Do not let the sauce boil.

3. Add salt and pepper to taste.

Fried Capers

Ingredients:

1/4 Cup Capers
1 Cup Olive Oil

Directions:

Strain the capers through a sieve. In a one and one half quart sauce pan, bring the oil to a temperature where when you drop in a caper it immediately sizzles, opens up and floats to the top. Carefully add the capers to the hot oil (it will splatter) and cook until golden brown (about 2 min.). Strain the capers again through the sieve and transfer to a paper towel to drain and soak up any excess oil.

Us eating in the dark

The something on the table that could be rubbed all over your body? It was a small slice of handmade soap from a local artisan. In total darkness it resembled the size, shape and texture of a complimentary piece of after dinner chocolate you might get at a restaurant. I wonder how many people sampled it?

* The Blind Cafe is NOT just a another dinner in the dark…it’s a community experience where people connect, learn and grow from working together to participate in something greater than themselves. The Boulder Blind Cafe is designed to help you feel more alive, awake, present and connected to your world.

http://www.theblindcafe.com/boulder-blind-cafe

“Your Relationship with Food”

2011-03-30T19:43:00.001-07:00

My earliest childhood memories of food include pressure cooked chicken, overcooked pot roast with mushy gray veggies, pot pies, fish sticks, meatloaf and TV dinners in aluminum trays. TV dinners back in the 60’s were so cool, they were futuristic and compartmentalized. The entrée was front and center (usually fried chicken or Salisbury steak), to the upper right was the mixed veggies and contained in the upper left compartment was referred to as dessert but in reality was a molten blob of artificially colored sugary goo.

What was my relationship with food back then? Or was there a conscious one? I never thought about my relationship with food until I was much older. I believe most people are either too busy or just haven’t been educated on the benefits and importance of having a positive connection with what they eat.

As you read this article, consider your relationship with food. What I want to accomplish through this article is either a reinforcement of a healthy relationship that you already have with food, or an identification of changes that need to be made in order to begin to enjoy a healthy relationship with food. I have realized that our relationship with food is much like our relationship with other people, it can be a loving, nurturing relationship or a toxic one.

One of the first questions you should ask yourself is, “What am I hungry for?” Is it your body that needs nourishing or is it your spirit that needs attention? Are you eating for hunger or appetite?” Hunger is the body expressing a need for fuel. Appetite is a desire or need for spiritual fulfillment. Would a hug, recognition, reassurance that you’re loved, or time spent meditating satisfy the real appetite that is calling? If hunger is in fact what you are feeling, filling your need in a healthy, satisfying way may be easier than you think.

Initially, identifying a bad relationship with food is absolutely crucial. This includes consuming inorganic foods, fast foods and processed foods which are, in my opinion, all dead foods. Food cannot retain vital life energy and nutrients after being in an airtight can or vacuum packed, hermetically sealed and frozen. Furthermore, these dead foods are generally microwaved and/or eaten while driving, talking on a cell phone, and steering with your knee. Besides the danger of crashing after you dropped your cheeseburger, have you ever read the nutritional information on a cheeseburger and fries? These foods aren’t capable of fulfilling your hunger or your appetite.

Ultimately, a healthy relationship with food starts with an intention to nurture the body, mind and spirit. Selecting healthful foods and preparing them conscientiously are equally as vital. Choosing fresh, local, seasonal, and organic foods defines the benchmark of a great relationship with food. Buying fresh retains all the vital nutrients and life force energy. And remember that there’s a reason for the season. Spring and summer foods are lighter and cooling, while fall and winter foods are hearty and warming. Eating as much organic food as possible eliminates disease-causing pesticides, which will make you live longer and healthier. Eating slowly and with purpose helps the digestion process. A simple prayer of thanks or just a moment of silence before enjoying your meal is a way of gratifying the mind and spirit as well as calming the body so it can utilize its fuel more effectively.

Finally, food should also be the centerpiece of ritual. At nearly every ritualistic gathering, food is involved. That is because throughout time, rituals and food have dually served the purpose of feeding the trilogy of body, mind and spirit. Rituals give meaning to events and are a very important part of human existence.

Maintaining a healthy relationship with food takes planning and discipline, but is very achievable. Try to always have nutritious options on hand. You can prepare healthful foods in advance or have a private chef do this for you. And if you must eat out or on the run, make health-conscious choices.

Identifying a need and filling it in positive ways are the beginnings of any healthy relationship. When you are hungry, preparing foods that nourish your body and eating them in a way that nourishes your spirit will help you live a longer, more fulfilled life.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Wild, Fresh and Raw!

2011-03-08T07:51:00.000-08:00

Was the theme for last weekend’s successful retreat catering. (Rolling R’s on your tongue acceptable here) I love cooking for themes and this one came about because of logistical restrictions I had to maneuver around. The retreat was in a private residence where the meeting space was directly next to the open kitchen and couldn’t be disturbed with the exception of an hour before meals to set up. The prep area was in the basement which worked out quite well and had access to both upstairs and outside in case we needed to make a quick run to the grocery store (which we did several times). Other than a few dietary restrictions such as gluten and dairy free and total vegan and vegetarian, I needed to come up with a menu that not only included the above but required little or no cooking. The only heat source I had in the prep area was a small table side burner. I immediately thought of raw foods. Not only are they healthy and will retain all of their nutritional value, there is no cooking required. Salads are raw and so is the Raw Avocado Chocolate Mousse I have made for them before that was very well received. Just a Raw theme seemed a bit too racy and adding Wild and Fresh toned it down a bit but still gave it plenty of sex appeal and stuck with my philosophy of cooking sustainably. One of the participants even commented that I make vegetables very appealing! Mission accomplished!

Here’s a sampling of the highlights of the menu followed by a few recipes:

Lunches:

Pita, Hummus (3 kinds) w/ assorted veggies (Tzatziki (cucumber yogurt dill) sauce)
Fennel and Orange Salad
Wild, Fresh and Raw Salad w/Oil-less Dressing
Fresh Juiced Veggie Bar
Crust-less Vegetarian Quiche

Snacks:

Fresh Fruit and Nuts
Assorted Gluten Free Pastries

Dinners:

Raw Veggie Platter with Wild & Brown Rice and
3 Dipping sauces (Hot, Savory & Sweet)
Assorted artisan breads and gluten free crackers
Risotto with Wild Asparagus and Lemon
Colored Peppers Stuffed with Quinoa, Edamame and Wild Mushroom

Desserts:

Flour-less Chocolate Torte soufflé
Raw Mixed Berry Pie in Vanilla-Honey Cream (thank you Lisa Turner!)
Raw (Vegan) Avocado Chocolate Mousse

Wild Asparagus and Lemon Risotto
by:
Trusan
Serves 6

Ingredients:

3 TBS Olive Oil
1 LG Shallot (finely diced)
3 Cups Risotto (Arborio rice)
1 Cup Dry White Wine
2 Qts. Veggie Stock (hot)
1 Lb. Fresh Asparagus bunch (woody bottoms trimmed and cut into 1” lengths)
3 Lemons (zest of 3 and juice of 1)
1/3 Stick Unsalted Butter
3/4 Cup Fresh Grated Parmesan
1 Bowl Ice Bath
to taste Salt and Pepper (S&P)
Garnish with: Whole Basil leaves, lemon twists, parsley sprigs, etc.

Procedure:

Coat bottom of casserole pan with 2 TBS. Olive oil and heat to medium high. Add shallots and sauté till clear. Add risotto and roast in pan for approx. 2-3 min. Deglaze with wine. Add hot stock a ladle full at a time when all the liquid is absorbed by the risotto. Stir frequently with wooden spoon. Repeat this till the risotto still has a slight crunch in the middle of the grains (Al Dente).

While the risotto is cooking:

ASPARAGUS - Blanch the asparagus lengths in the chicken stock. With a slotted spoon remove from stock, place and hold in ice bath when al dente.

When risotto is al dente:

Add the butter, asparagus, lemon zest & juice and parmesan. Stir just till mixed and creamy. Add S&P to taste remembering that the parmesan is salty already.

Garnish and serve.

Quinoa & Edamame Stuffed Colored Peppers
with Roasted Portabello and Goat Cheese
by
Trusan
Serves: 4

Ingredients:

4 LG Colored Peppers (use a variety of colors except for the green bell peppers)
1 Cup Edamame
1 Cup Cooked Quinoa
2 LG Portabello Mushrooms
1 Cup Crumbled Goat Cheese (I also used some Mozzarella for it’s melting quality)
4 Oz. Grated Parmesan (1/2 for inside the pepper mixture and 1/2 to sprinkle on top)
1 24oz. Jar of Organic Tomato Sauce (see: May 2010 blog “The Journey is the Reward!”
for recipe)

Procedure:
Pre-heat oven to 375f. Lay peppers on side and cut of what is now the top leaving the stem intact. Scoop out seeds and veins and hold the top. Place peppers in boiling salted water for 15 min. Remove and let drain and dry. Cook the edamame in boiling salted water till tender (about 3 – 5 min.). Run under cold water, drain and hold. Soak quinoa in cooking pot for about 15 min. then cook per directions (approx. 15 – 20 min.). Hold. Slice and roast the portabellos and pepper top with olive oil and salt and pepper. Cut into small dice when cooled off a bit.

Mix cooked ingredients, cheese(s) and sauce together, adjust seasoning with salt and pepper if necessary and liberally stuff in the peppers. Sprinkle tops with some mozzarella and parmesan.

Put in oven for 20 min, or until cheese is melted and golden brown.

Serve while piping hot!

Oil-less Dressing

Serves: 12

Ingredients:

1 Whole Eggs
2 Yolks
1 Oz. each:
Tarragon
Spearmint
Dijon Mustard
Garlic (minced)
To Taste: Sea Salt and Fresh Ground Pepper
1 Cup Apple Juice
1 Cup Apple Cider

Directions:

Combine eggs, yolks, spearmint, tarragon, mustard and garlic. Blend in apple juice and cider. Add S&P to taste.

Let’s keep food SEXY!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

From Veggiephobia to Veggietopia! Part I

2011-01-25T09:18:00.000-08:00

Bad childhood memories of PEAS and stuffed green peppers? Flavorless, overcooked or canned vegetables that are gray and mushy? Do you hold the belief that vegetables are for decoration only? Read on…

I had a student of a culinary class I teach contact me wanting help finding vegetable recipes for health reasons.

I inquired: I'm putting on my thinking cap! Give me a little more detail about why you avoid them at all costs. Flavor? Texture? There's a whole new world out there for you to discover and I want to make sure I hit the target in the bulls eye for you.

“I need someone to teach me how to make vegetables fun and taste good. "Mushy" - is not a good texture except for guacamole and mashed potatoes.”

I Googled “I Hate Vegetables” and was overwhelmed, shocked and perplexed by how many people Hate Vegetables! It’s simply unbelievable! I can’t comprehend it at all. There are a few that I don’t care for myself, but literally only about two: raw squash and hmmmmmmmmm, what was the other one?

I drew an imaginary line on the floor for my new client and they gleefully jumped over it in anticipation of discovering the Joys of Vegetables.

If your are veggiephobic and want to change your evil ways and gain the nutritional and tasty benefits of vegetables, here are some tips:

1.) Take a tour of the produce department at your local organic supermarket such as Whole Foods, Vitamin Cottage or a Farmer’s market, etc. that has locally grown produce. (Conventionally grown vegetables tend to sometimes be flavorless and mealy.)

2.) Buy organically grown produce that is in season, it is the most flavorful, nutritious and economical that way.

3.) Mix up the colors, different colored vegetables contain different vitamins, minerals, anti-oxidants and phytochemicals.

4.) Start out with dishes that contain both meat or poultry and veggies.

5.) A little bit of butter, sea salt and fresh ground pepper really bring out the natural flavors in vegetables.

6.) Try new vegetables and cooking methods that you haven’t before. Explore!

Here are some recipes that might help you go from veggiephobia to veggietopia!

(Veggiephobia Part II is coming soon!)

Sweet Potatoes and Spicy Chorizo
by
Trusan
Serves 4

Ingredients:

3 LG Sweet Potatoes
4 Oz. Dry White Wine
12 Oz. Chorizo
1 sm Onion (chopped)
1 Jalapeño (finely chopped) (include seeds and membrane if you like HOT)
Sea Salt
Fresh Ground Pepper

Directions:

Peel and cube (3/4”) the sweet potatoes. Put wine and a pinch of salt in a large pot and bring to a boil. Place cubes of sweet potato in the pot making sure they all get coated with the wine mixture. Reduce to a simmer and cover. Let cook until all the wine has evaporated or until tender. While this is happening, render the chorizo in a skillet breaking it apart with a spatula. When chorizo is brown, pour off the excess fat and add chopped onion and jalapeño. Cook until the onions are translucent. Gently mix in the sweet potatoes. Season to taste.

Savory Green Beans with Bits of Bacon
by
Trusan
Serves 4

Ingredients:

3 Lbs. Fresh Green Beans
2 Slices Bacon
Salt
Pepper
Ground Savory

Directions:

Snap (or cut) off ends of green beans and rinse. Discard any bad ones. Render the bacon in a sauté pan and reserve. Blanch the beans in boiling salted water for approximately one minute. Drain beans removing as much of the water as possible. Place trimmed and washed beans into the hot sauté pan with the bacon fat. Be careful, they will sputter and splatter a little but this will help steam them. Keep them moving in the pan and totally coat each bean with the bacon fat as this will seal in the flavor. After the sauté pan has calmed down a bit, season to taste with salt pepper and savory. Continue cooking until they are still slightly crisp (al dente’). Just before serving, chop the cooked bacon strips and sprinkle on top of beans.

Roasted Potato Wedges
by
Trusan

Serves 4

Ingredients:

4 LG Potatoes (mix them up:Yukon Gold, Purple, Sweet Potato, Fingerlings
To Coat Olive Oil
To Taste Sea Salt and Fresh Ground Pepper
To Taste Fresh Rosemary (bruised) or dried rosemary

Directions:

Pre-heat oven to 425f.
Wash thoroughly and dry potatoes with paper towel. Cut Potatoes in wedges (except for fingerlings). Place in bowl and coat with olive oil. Sprinkle with salt, pepper and rosemary. Arrange on oiled sheet pan (cookie sheet) making sure that there is space between the potatoes. Roast for 20 min. then turn the potatoes. Keep in oven for an additional 15to 20 min. (or longer) depending on how crisp you like them.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Random Acts of Food!

2010-12-30T23:50:00.000-08:00

It’s December 27th and I'm still thinking about the neighborhood holiday party I went to last night. The amazing thing was that I didn’t realize just how many neighbors I had! Random acts of food turned into random acts of kindness as everyone brought something extraordinary to share. There was salmon wheels, venison sausage, all types of cheeses, crackers and fruit, croissant and ham sandwiches, tamales, ham and bean soup, parmesan twists, mushroom strudel, waldorf salad, luscious Petits Fours and cranberry shortbread bars. And of course lots of holiday spirit both in character and in liquid form.

I brought the cranberry shortbread bars. Here’s the recipe:

Cranberry Shortbread Bars
by
Trusan

Filling:

Ingredients:

12 Oz. Fresh Cranberries
2/3 Cup Brown Sugar
1 Oz. Water
Zest & Juice from 1/2 Orange (about 1 oz.)

Place above ingredients in a saucepan and cook over medium heat stirring occasionally until reduced down to thick syrupy consistency. Take pan off of stove and put on a rack in a cool place while you are preparing the dough.

Shortbread:

Ingredients:

1 1/2 Cups All Purpose Flour

1/2 Cup Cornstarch

1 Pinch Sea Salt

8 Oz. Unsalted butter

1/2 Cup Powdered Sugar

1/2 teas. Almond Extract

Directions:

Preheat oven 375 F.

In a separate bowl sift the flour with the cornstarch. Add salt and whisk together.

In a kitchen aid (or by hand if you must), cream the butter and sugar until smooth. Add the almond extract. Gently add the flour mixture and mix until just incorporated. Let rest covered in refrigerator for about 20 min.

Press 2/3 of the mixture into the bottom of a 8 X 8 pan and bake for 15 min. or until the edges of the crust become a light brown. Remove from oven and let cool for about 5 minutes then spread the cranberry filling over the shortbread crust. Crumble the remaining dough on top of the filling. Place back in the oven and bake for an additional 25 min. or until top is golden brown.

Let cool before serving.

If you’re in a jam and tight for time here are some things you can get from your local deli, supermarket or specialty store:

Crudités (raw vegetable tray) – Choose unique vegetables such as heirloom or baby veggies, asparagus spears or green beans. Blanch them quickly then dunk them in an ice bath. This will keep them bright in color and crisp. For a dip you can choose anything from garlic yogurt sauce, a spicy Thai dipping sauce to a basic vinaigrette.

Cheese and Crackers – Here’s an old standby that everyone is familiar with. Don’t be boring, get unique types of cheeses that range from pliable slices to soft and spreadable, mild in flavor to bold. Pair them with some nice artesian crackers.

Antipasto – we’re talking olives, cured meats, mushrooms, anchovies, artichoke hearts, etc. Don’t skimp on quality. Go for out of the ordinary items and this classic tray will be a hit!

Enjoy the holidays!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Driving without brakes!

2010-12-15T13:22:00.000-08:00

On my way to a recent four-day retreat catering, I noticed the brakes on my Jeep were going out. Not a big problem, just drive slower and time the traffic lights to make it through the intersections on the green light. Of course I had enough to stop in an emergency and for stop signs. (I’m not that crazy to drive with totally zero stopping power.) The scenario reminded me metaphorically how I can cook sometimes and how that drives creativity in the kitchen.

Caterings are especially subject to thinking on your feet. Changing a recipe at the last minute because the on-site stove burner just quit working, the sheet pan is an inch too wide to fit in the oven, or your assistant that you just sent to the store brought back the wrong ingredient or only half of what you needed. When I am at a catering it’s like driving without breaks, there’s no time for kitchen stop lights or traffic jams.
I am constantly observing obstacles and skating around them like an Olympic slalom skier. It brings with it an awareness that otherwise is overlooked. That’s when creativity kicks in: What am I going to do with all these extra Asian Eggplants? What about the chopped tomatoes and onions left over from yesterday’s meal? Knowledge of what ingredients might go well together and a good imagination is what creates new dishes. Here are just a few as an example:

Roasted Asian Eggplant Tapas

Makes 36 tapas

Ingredients:

3 Asian Eggplants
1 Cup Extra Virgin Olive Oil
1 TBS ea. Sea Salt and Fresh Ground Pepper
1 Pkg. Fresh Basil Leaves
4 Slices Mozzarella, Muenster (or any mild cheese) 1/4” slices
2 Pints Cherry or Grape Tomatoes
36 Frilly Picks

Directions:

Pre-heat oven to 400f. Peel and cut off the ends of the eggplants. Make sure you have 36 pieces of fresh basil leaves whether small whole leaves or the bigger ones cut smaller. Chop the leftover basil and use it in the marinade. Cut eggplants into 1/2” coins and marinade in olive oil, salt, pepper and basil for at least 20 min.

Place the eggplant coins on a sheet pan and roast in the oven until the bottom side becomes crisp. Turn the eggplant coins over and continue roasting until that side is now crisp. Remove from oven and let cool. Pat off excess olive oil with paper towel.

Cut 18 of the tomatoes in half lengthwise and hold. Cut the cheese into nine pieces per slice. Assemble on the frilly pick in this order:

Whole cherry tomato
Cheese square
Basil leaf
Eggplant coin
Half tomato (flat side down)

Serve at room temperature.

Spicy Gazpacho

Makes 6 servings (about 1 1/2 cups each)

Ingredients:

3 LG red tomatoes (about 3 cups)
1 LG cucumber
1 Colored bell pepper (the more variety, the more colorful)
1 LG red onion
½ Cup Sliced green onion
1 LG Jalepeño
3 Cloves Garlic
1 1/2 12-oz. Can hot-style vegetable juice cocktail
1/3 Cup Chopped fresh basil
1/4 Cup Fresh Italian flat leaf parsley
1 TBS Extra VirginOlive oil
1/4 Cup Fresh Lime juice
3 TBS Balsamic vinegar
1/4 teas. Sea Salt
1 Dash Fresh ground black pepper
1 Dash Hot sauce
Thin slices of cucumber

Directions:

Peel, seed and dice the cucumber (saving some thin slices for garnish), seed and dice the tomatoes, dice the bell pepper and onions. Seed and finely mince the jalapeño and garlic. Chop the basil and parsley. Add the vegetable juice cocktail, olive oil, lime juice, vinegar, salt, pepper and pepper sauce. Combine all the ingredients in a non-reactive (stainless steel or glass) bowl and mix. Add half the mixture to a food processor bowl and blend until nearly smooth. Add that back to the bowl. Cover and chill at least 1 hour before serving.

To serve, place thin slices of cucumber on top each serving.

Enjoy!!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Grills Gone Wild!

2010-08-21T09:49:00.001-07:00

I’m convinced that global warming is really caused by everyone cranking up their Weber’s stoked with charcoal and mesquite. I love Summer and all the grilling I get to do. I have no hesitation about grilling year round, but it is the season when 3 out of 4 dinners at friend’s houses are prepared on a grill. There is something both primal and elegant about the BBQ. It’s a ritual enjoyed by a multitude of back yard cooks and foodies around the globe. Beef, fish, seafood, poultry and veggies are all subject to delectable grill marks and that savory smokey flavor obtained only by an open flame and glowing coals.

Here are some of my favorite grilling recipes, cooling side dishes, refreshing beverages and delicious desserts:

For all the grilling tequiniques: Pre-heat gas grill or if you’re using charcoal, the coals should have a nice coating of white ash over all the briquettes and perhaps glowing a bit. Make sure the grate is clean. With a paper towel and tongs, oil the grate so whatever you are cooking releases nicely.

Grilled Steak:

Serves 2

Ingredients:

2 Cuts Free Range / Grass Fed / Organic Steaks (1/2” thick – Room Temperature)
(make sure they have nice marbling)
To Taste Fresh Ground Pepper and Kosher or Sea Salt
To Taste Worcestershire Sauce, A-1, or Steak Sauce
(you won’t need much if any with quality beef)

Directions:

Pre-heat grill to medium heat.

Season room temperature steaks with fresh ground pepper and a little sea salt. Place on grill for about
2 – 2 1/2 minutes on the first side and about 1 1/2to 2 min. on the other side for rare (for 1/2” thick steaks). Time and temperature will very from grill to grill, so get to know your grill. It’s better to take the steak off too soon than too late. You can always put something back on the grill, but you can’t un-cook something.

Remove from grill and let rest 5 minutes before serving.

Grilled Trout

Serves 2

Ingredients:

2 Fillets Fresh Colorado Trout
To coat Olive Oil
To taste Sea Salt and Fresh Ground Pepper
Lemon Wheels

Directions:

Rinse the fillets, pat dry with a paper towel and coat with a thin emulsion of olive oil. Lightly salt and pepper the trout fillets. Place on grill skin side down with 3 or so lemon wheels on top of the flesh. Grill just until the fillets release easily (about 2 – 3 min. depending on the temp. of your grill) and have nice grill marks on them. Reserve lemon wheels for garnish if desired. Turn over the trout and grill for about 1 min more or until the flesh flakes with a fork and you can see that it is lighter in color and cooked all the way through. This is critical as not to overcook the fish.

Serve immediately.

This is some of the most tender, juicy, flavorful fish I have ever tasted!

Margarita Pizza on the Grill

Makes two 12” pizzas

Ingredients:

Dough
1 cup Warm water
1 package Active dry yeast
1 tsp Sugar
2 1/2 to 3 cups All-purpose flour
2 TBS Olive oil (then some to brush on dough)
1/2 tsp Salt

Topping
1 Jar Marinara sauce (or preferred is home made)
3 Cups Grated Mozzarella Cheese
2 Large Vine Ripened Tomatoes (sliced into wheels)
1 Pkg. Fresh Basil Leaves

Directions:

Combine the water, yeast, sugar in a large stainless steel or glass bowl. When yeast sugar mixture gets frothy add the 1 1/2 cups of the flour and mix well. Add the oil, salt, and remaining flour. With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually. Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
Transfer the dough to a lightly oiled 2-quart bowl and cover with a kitchen towel, and let the dough rest until it has doubled in size, (about 1 hour). When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes. The dough is ready to be rolled out and ready to grill.

Pre-heat grill to medium-high. Roll out dough on a floured surface to about 1/4” thick circle. Brush on some olive oil and with a pizza peel or a couple of large spatulas, flip the dough olive oil brushed side down on the grill for about 3 – 5 min or until bottom is brown and has nice grill marks on it but not burnt. Remove from grill and place back on floured surface uncooked side down and place toppings on the cooked side in this order: sauce, cheese, basil then tomatoes. Remember that this recipe is for two pizzas so only put half of the toppings on each pizza. Place back on grill and cook until cheese is melted. Let pizza cool for a minute or two then serve! Yum Yum!

Cucumber, Watermelon and Jicima Salad

Serves 4

Ingredients:

(Small dice the following 3 ingredients for 1 1/2 cups each of):
1 English Cucumber (peeled)
1 sm Watermelon
1 sm Jicima

(Fine chop each of the following 3):
1 TBS ea. Mint / Cilantro / Basil

1/2 Cup Fine diced Red Onion
1/4 Cup Fresh Squeezed Lime Juice
1/4 Cup Minced Fennel
to taste Sea Salt and &Fresh Ground Pepper
Fresh Arugula

Directions:

Place all cut ingredients in bowl. Add lime juice and S&P and mix well. Chill. Serve over a bed of fresh tender Arugula.

Grilled Potato Salad

Serves 4

Ingredients:

1 1/2 LBS New Potatoes
1/2 LBS Green Beans
1 sm Red Onion (about 1 cup small dice)
to coat Olive Oil
2 pinches Sea Salt and Fresh Ground Pepper

Dressing:
6 Oz. Plain Greek Yogurt
2 1/2 Oz. Blue Cheese Crumbles
1/2 teas. Dried Dill
1/2 teas. Fresh Ground Pepper
to taste Sea Salt (if needed)

Directions:

Wash and pat dry the potatoes. Cut potatoes in half, coat with olive oil and sprinkle with salt and pepper. Place potatoes on pre-heated grill until substantial grill marks appear. Turn potatoes over and cook on opposite side. (about 10 min. total or till tender) Remove from grill and reserve.

Cut or break off ends of green beans and cut into 1-inch diagonal pieces. Blanch the green beans in salted boiling water for about 3 – 4 min. (until al dente’) then place in ice bath to cool. Drain and pat dry.

Cut the potatoes again in half, or nice bite size pieces and add in bowl with green beans and red onion. Mix dressing ingredients in separate bowl then fold into potatoes, beans and onion. Refrigerate and serve.

Sparkling Lemonade

Makes 1 quart

Ingredients:

1/2 Cup Agave Nectar
4 TBS Lavender Buds
Zest of the 4 lemons

4 LG Juiced Lemons - about 1 cup (Meyers if available)
3 Cups Sparkling Mineral Water (see: note of interest after the recipes)
Mint
1 Lemon for wheels
3 TBS Agave nectar (or to taste)

Directions:

Steep the Agave, Lavender and Lemon Zest under very low heat for 25 – 30 min. Let cool.

In a pitcher, add the steeped mixture to the squeezed lemon juice and mineral water. Add more Agave nectar to sweeten to taste. Stir well and enjoy. Serve over ice and garnish with a mint leave and lemon wheel.

Banana Water

Maks 3 cups

Ingredients:

2 Ripe Bananas
2 Cups Spring Water (or non-chlorinated)
1/2 Cup Coconut Milk
2 – 3 TBS Agave Nectar (or to taste)

Directions:

Blend above ingredients in blender and serve over ice.

Grilled Pineapple

Serves: 8 - 10

Ingredients:

1 Fresh Pineapple
Sea Salt
Cayenne Pepper
Olive Oil
1 Qt. Macadamia Nut Ice Cream (or Vanilla Bean)
8 Oz. Warm Caramel Sauce

Directions:

Pre-heat grill to med-high and get out the ice cream so it will be soft and not rock hard frozen. Trim the pineapple making sure there are no “eyes” left. Do not core yet. Slice into 1/2” to 3/4” thick slices (wheels). Lightly brush with olive oil and sprinkle with a little bit of salt. Grill on each side till grill marks appear (about 5 min).

When pineapple wheels have nice grill marks and are soft, tender and juicy, take them off the grill. Remove the core if desired, sprinkle with cayenne pepper and top with a scoop of ice cream and drizzle with some warm caramel sauce.

Consume immediately!

Note of Interest:
If you’re lucky enough to live close to Manitou Springs, Colorado (or a natural mineral springs) use the spring water. It makes an incredible lemonade. The Twin Spring (in Manitou) is naturally effervescent, has a slight trace of lithium and is very refreshing. Locals refer to it as: “Happy Water!”

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Ganesha’s Road Trip

2010-07-19T23:23:00.000-07:00

When cooking outdoors, I tend not to do a lot of measuring. Camp cooking should be spontaneous, showcasing the natural flavors of just a minimal amount of ingredients. Chunky, gnarley, rough cut, bite-sized pieces of meat and veggies are easy to harpoon with forks or Swiss Army Knives. Seasoning is always done to taste. Dutch ovens and open fire grates are really all the equipment you’ll need with the exception of perhaps a metal spatula and a pair of tongs. Simplicity at its best! The following scrumptious meals were prepared with little more than that on a recent camping trip to Red Feather Lakes, CO.

Bacon, Eggs, Hashbrowns, Toast and Coffee
(or Tea) (Remember Tang?)

Ingredients:

Bacon
Eggs
Salt and Fresh Ground Pepper
Sliced Bread
Butter
Jalapeño Jelly
Fresh Fruit
Coffee, Tea or Tang

Directions:

Cook bacon in Dutch Oven (it will double as a frying pan). Place cooked bacon on paper towels to absorb the excess grease. Pour all but enough bacon grease to coat the bottom of the Dutch Oven into a metal container and reserve.* Get coffee (or tea) started. Crack eggs into Dutch Oven, salt and pepper, and scramble with a spatula. When the eggs are almost done, they will be firm but still have a sheen to them. Serve them up now as they will continue to cook and be just right by the time you sit down to eat. While the eggs are cooking, place slices of bread on the parameter of your fire grate or camp stove toaster. Keep an extra careful eye on them as not to let them burn. Butter and jelly toast and enjoy with eggs, bacon, fresh fruit and your favorite camp beverage.

* Use bacon grease as needed and dispose of the unwanted portion in a bear proof trash container (as with any food trash) or pour on the fire.

Yukon Gold and Sweet Potato Hash Browns

Serves 4

Ingredients:

1 Med Yukon Potatoes
1 Med Sweet Potato (or Yam)
1 sm Onion
1 Colored Bell Pepper
Olive Oil (or any leftover bacon grease)
1 Pinch Chili Flakes
to taste: Salt and Pepper

Directions:

Scrub, rinse and pat dry potatoes. Grate into a bowl. Mince the onion and colored bell pepper and place in bowl along with grated potatoes. Add chili flakes, salt and pepper. Mix well. Heat skillet or Dutch oven with enough olive oil or bacon grease to coat the bottom. When pan gets hot, put in the potato mixture. (you can test by pitching in a pinch of the potatoes and if it sizzles but doesn’t burn, the pan is ready) Let it brown before turning with a spatula. Turn several times to make sure all the mixture is cooked and most of it is golden brown.

Beer Beef Stew with Veggies

Ingredients:

Stew Beef (cubed)
Onions (coarsely chopped)
Garlic (minced)
Zucchini (cubed)
Summer (Yellow) Squash (cubed)
Carrots (coarsely chopped)
Tomatoes (seeded, drained and coarsely chopped) Optional
1 24 0z.. Can Beer
Fresh Chopped Herbs (of your choice: oregano, basil, flat leaf parsley, etc.)
Olive Oil
to taste:
Salt (see July 10, 2010 blog: “Salt of the Earth”)
Fresh Ground Pepper
Chili Flakes

Directions:

Heat olive oil in Dutch Oven (over campfire or camp stove) and sauté onions until translucent. Add beef cubes and turn occasionally to sear all sides. Add garlic then veggies being careful not to let the garlic burn. Deglaze with beer, cover and cook under med-low heat. There is no real time frame other than when the beef is thoroughly cooked (at least one half-hour). Add the herbs and seasoning to taste about 10 minutes before serving. (The lower the temperature is the longer it needs to cook but the better tasting and tender it will be.)

Fire Baked Potatoes

Ingredients:

Yukon Gold and Sweet Potatoes
Olive Oil
Salt and Fresh Ground Pepper
Aluminum foil
Butter

Directions:

Scrub, rinse and pat dry potatoes. Coat with olive oil and sprinkle with a liberal amount of salt and pepper. Double wrap each potato in foil and place in the glowing embers of your campfire. Turn with tongs every 10 min. or so to assure even baking. Check after about 30 – 40 min. by sticking a fork in the potato. When the fork goes in easy, the potato is done. Sweet potatoes will generally be done about 10 min before the Yukons, so you might want to put them (Yukons) in the embers about 10 min. before the sweet potatoes. Serve with butter.

Campfire Roasted Cornish Game Hens

Ingredients:

Cornish Game Hens
Olive Oil
Salt and Pepper
Fresh Chopped Herbs (sage, rosemary, thyme) Optional

Directions:

Half each bird and remove thighs and drumsticks from hen(s). Coat all of the pieces with olive oil and sprinkle with salt, pepper and any herbs you might have. Place the poultry on the grate over glowing embers. (You don’t want outright flames.) Cook about 3 – 5 min. on each side. The hens are done when the juices run clear.

Note of interest:

Ganesha is the Hindu God that removes obstacles. We brought a small statue of Ganesha with us for good luck and to assure an auspicious retreat.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Salt of the Earth

2010-07-10T21:21:00.000-07:00

"When it rains it pours" was the slogan that made Morton Salt famous. But is there more to salt than what comes out of a shaker at your local dining establishment? You bet there is!

Salt is mostly mined from the earth or evaporated from ocean water and comes in many forms such as: fine iodized table salt, Kosher salt, course salt, and salt exclusively for culinary purposes. There are a vast array of gourmet and naturally occurring salts such as Himalayan pink salt or unprocessed sea salt from the Sea of Cortez.

Some of the more flavorful and culinary adventurous salts I have in my pantry are: sea salt from the sea of Cortez (which my two sons brought back from a trip to Baja, Mexico), Chardonnay Oak Smoked salt and Alder Wood Smoked sea salt. Kosher salt is what I use for an everyday general-purpose salt because the crystals are larger, easier to distribute in foods and not as harsh as table salt. I usually mix this half-and-half with course ground pepper. The salt brings out the natural flavor in foods while the pepper adds a bit.

A good quality salt doesn’t taste quite as salty as one might think. The salt from the sea of Cortez tastes like the ocean breeze. Himalayan pink salt contains a little more than 98% sodium chloride (salt) with the remainder consisting of an array of minerals making it earthy tasting and colorful ranging from white to rose colored. It also has a nice little crunch to it if you leave it on the course side. The Chardonnay Oak Smoked salt was a little saltier than I expected with a Smokey Oakey hint to it. The Alder Wood Smoked sea salt was really bold with what I would describe as campfire quality.

Experiment and use different salts when preparing your dishes. From mild to bold tasting, the right salt can make a huge difference. The more flavorful salts can be used in cooking as well as finishing by sprinkling them on just before serving.

Here are a couple of recipes I cooked the other night that you might enjoy:

Grilled Salmon w/Alder wood smoked sea salt

Serves 2

Ingredients:

2 Salmon Fillet Steaks
Olive Oil
Alder wood smoked sea salt

Directions:

Prepare the coals in a BBQ or pre-heat a gas grill. Let salmon steaks come to room temperature then coat with olive oil and sprinkle medium to moderately with the salt. When the coals are covered with white ash or the gas grill has pre-heated; it’s time to put the salmon steaks on. Depending on the thickness of the steaks and the temperature of the grill, leave the salmon steaks on the first side for 3 - 5 min. then turning them over carefully with a spatula, grill the other side for about 3 min. until just cooked and the fish slightly flakes apart with a fork. Finish with Alder wood smoked sea salt and serve immediately!

Grilled Potato Wedges

Serves 2

Ingredients:

2 med. Yucon Gold Potatoes
2 med Purple Potatoes
2 med Sweet Potatoes
Olive Oil
Chardonnay Oak Smoked salt
Fresh ground pepper
Chopped fresh herbs (rosemary is always good for potatoes)

Directions:

Wash potatoes thoroughly and remove any unwanted bad spots or eyes. Par boil the potatoes starting out with cold, salted water. Bring to a boil and cook until a fork just starts to go into the potatoes easily. Remove potatoes and run under cold water or place in ice bath to cool off and stop the cooking process. When potatoes are cooled off, pat dry with paper towels, cut into wedges and coat with olive oil then toss with salt, pepper and any herbs. Place on grill until nice grill marks appear then turn them over to achieve the same on the second side. Serve with your favorite condiment: ketchup, sour cream, sweet chili sauce, hot sauce, tomato sauce, barbecue sauce or mayonnaise.

Grilled Summer Veggies

Serves 2

Ingredients:

An assortment of fresh, colorful, summer veggies:

Colored Bell Peppers
Mushrooms
Leeks
Red Onions
Scallions
Sweet Vidalia Onions
Zucchini
Yellow Summer Squash
Snap Peas
Egg Plant
Swiss Chard
Cherry or Grape Tomatoes
Baby Bok Choy
Etc.

Olive Oil,
Fresh Ground Pepper
Fresh chopped Herbs
Himalayan pink salt

Directions:

Wash, Peal (if needed), de-seed and chop veggies of your choice into bite size pieces. Toss with olive oil, salt and pepper and herbs. Place in a veggie grill basket and grill until tender and grill marks appear.
Serve immediately!

Here’s an interesting fact: Salt is the only rock eaten by humans.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Love and Chocolate (a passion for Chocolate Indulgence)

2010-06-13T19:01:00.000-07:00

Chocolate, food of the Gods! Throughout the centuries chocolate has been forbidden, revered, used as currency, reserved for the elite, savored and indulged in. Now that Chocolate is commonplace it has been suggested that the top of the food pyramid should be changed to chocolate and rightfully so!… There are many health benefits attributed to this chocoholic delight, here are just a few:

1.) Chocolate contains natural chemicals that produce neurotransmitters and mimics the brain chemistry of a person in love.
2.) Chocolate contains antioxidants, which helps in the prevention of diseases.
3.) Chocolate is an aphrodisiac.
4.) Chocolate melts at body temperature!

Considering the vast array of chocolates to choose from (white chocolate, dark chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate), dark chocolate, nutritionally speaking, is the best.

Chocolate is transformed in many different forms: chocolate cakes, brownies, cookies and other baked products, chocolate milk and ice cream, bars with fruit, nuts and liquor, chocolate liquor, and sauces.

Be sure to check out my Chocolate Truffle Demonstration 2:00pm at the Colorado Chocolate festival June 26, 2010. Here’s their website: http://www.chocolate-festival.org/

Email me and I'll send you a copy of "Top Ten Reasons why Chocolate is the World’s Most Perfect Food".

Here are some chocolate recipes you’re sure to enjoy and savor!

Chocolate Truffles

Makes about 35 walnut sized truffles

Ingredients:

1 LB. Organic Dark Semi-Sweet Chocolate
(Chips or copped into small pieces)
1 Cup Organic Heavy Cream

For Coating: Organic Dark Cocoa
Chopped Walnuts
Dagoba Organic Chocolate with Chilies and Cinnamon
Shredded Coconut

Procedure:

Place chocolate in a medium mixing bowl. In a small pan, heat cream over medium high heat until bubbles start to form around the edge and just before it starts to boil. Remove from heat immediately and pour cream over chocolate; stir until chocolate is soft and melted. Let stand for 15 min, then refrigerate, covered, until firm. Scoop out truffle mixture with a spoon or scoop; form into balls of your preferred size, roll in the coating you choose, and refrigerate until ready to serve.

Chef’s note:

You can also add nuts, coconut, (tawny) port wine, etc. to the mixture after it has cooled a bit.

Serve with a nice Tawny Port

Flourless Chocolate Torte Soufflé

Makes two one layer cake serves 20
or one double layer serves 10.

Ingredients:

Shortening and gluten free flour for pans
1 Lb Semi-sweet Chocolate
1/4 Lb Semi-sweet Chocolate for shavings
1/2 Lb Butter
10 Lg Eggs (separated)
10 Oz. Granulated Sugar
1 Pinch Cream of Tarter
1 Pt. Heavy Whipping Cream
to taste Powdered Sugar
Berries for garnish
Chocolate Syrup
Equipment:

Two 9” Spring Form Pans
Double Boiler Pan
Four Mixing Bowls (1 large, 2 medium and 1small)
Rubber or Silicone Spatula
Metal Whisk
Wooden Spoon
Pastry Knife
Potato Peeler or Grater
Squeeze Bottle

Directions:

Preheat oven to 300f.
Grease and flour pans, knocking off excess flour, and place in freezer
until ready to use.

Melt in a double boiler:
1 # semi-sweet chocolate
½# butter

Separate 10 whole eggs:

Whip whites to medium Peaks
(adding a pinch of Cream of Tarter)

Wisk yolks with 10 oz. granulated sugar then slowly add the chocolate mix.
Make sure chocolate mixture is cooled enough that you don’t wind up with
scrambled eggs.

Fold in ½ egg whites, then the 2nd. half.

Pour batter in two 9” spring form pan:

Bake for 1 hr. 10 min. or until toothpick comes out not wet but not dry, just clings slightly.

Let cool and frost with whipped cream and powdered sugar. Garnish with: chocolate shavings and powered sugar strawberries, raspberries, cranberries, fresh flowers, etc.

Serve on a white plate and drizzle chocolate syrup from the squeeze bottle (before placing the fruit or flower) in a swirling motion painting both the torte and the plate.

Raw (Vegan) Avocado Chocolate Mousse

Serves 4

Ingredients:
5 Ripe Organic Avocados
6 Medjool Dates
1 Cup Agave Nectar
1 TBS Pure Vanilla Extract
1 Cup Organic Cocoa Powder
Pinch Sea Salt

Directions:

Remove pits from dates and soak in a cup of water for 5- 10 min. In the meantime, scoop out the avocado from their shells, cut into small pieces and place in food processor. Add the remaining ingredients and puree’ until completely smooth and all the ingredients are incorporated. Adjust sweetness. If you need to thin mixture out a bit, spoon in a little of the water that the dates were soaking in and blend until desired consistency. Refrigerate for several hours before serving.

Garnish with mint leaves and raspberries.

Chocolate Chili Empanadas

Ingredients:
• 2 1/4 cups unbleached all-purpose flour - OR - for a Gluten-Free version (see modification below*):
• 1 1/2 teaspoons salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg for dough
• 1/3 cup ice water
• 1 tablespoon apple cider vinegar
• 1 egg for egg wash

* For a Gluten-Free version, make a large batch of flour according to the following ratio, and then use 1:1 as all-purpose flour. (So, for this recipe, use 2 1/4 cups of the blended product):
• 1 cup of brown rice flour
• 1/3 cup of tapioca flour
• 1/3 cup of potato starch
• 1/3 cup of sorghum flour
• 1 tsp of xanthan gum
(NOTE: You may substitute any of the above flours if not on hand with quinoa flour, amaranth flour, or teff).

Directions:
Mix all of the dry ingredients well. Cut the butter into small pieces and, with a fork or a pastry knife (or in your mixer) until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.

Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. (Dough can be chilled up to 6 hours)

Ganache (filling):
1 Cup Semi-sweet Chocolate
1 Cup Heavy Cream
1 1/2 - 2 teas. Cayenne (to taste)

Directions:

Preheat Oven to 375f. Place chocolate in a medium-mixing bowl. In a small pan, heat cream over medium high heat just until boiling. (Do NOT let cream boil over) Remove from heat immediately and pour cream over chocolate; stir until chocolate is soft and melted. Let stand for 15 min, then add cayenne. Refrigerate, covered, until firm.

Place the empanada dough on a floured surface. Roll the dough out into a layer approximately 1/8 inch thick. Cut the dough into circle using a circle biscuit cutter, etc. Place empanada filling onto dough circle.
Brush egg wash around the edges and fold over the circle, enclosing the contents to form a semi-circle.
Crimp down the edges of the dough with a fork.

Place on sheet pan lined with parchment paper and bake for 10 – 12 min. or till crust is golden brown.

Serve while warm with ice cream and drizzle with chocolate sauce.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Zenyattà Mondatta Frittata

2010-05-22T12:31:00.000-07:00

Want to impress your brunch guests with a simple but rustically elegant dish? Originally crafted by the Italians, frittatas are an excellent tasty attention getting brunch item that is so simple to make. Frittatas are also good for picnics, lunch boxes and a light dinner. A frittata is basically an egg pie that you can make with a variety of food items. These are great for dealing with leftover veggies, cooked meats, cheeses and chopped herbs.

I would consider this more along the lines of Intuitive Cooking since there are only a few specifics you’ll need to know. Use what you have in the refrigerator and don’t over worry about amounts. Put in what you have and how much you’d like. Normally you won’t have to plan too far ahead, you’ll just have to remember a few very simple rules and suggestions.

The first thing you’ll need is a well-seasoned 12-inch cast iron skillet.

Ingredients:

1 Doz. Fresh Organic Cage Free Eggs (see if you can get these locally or from a farmer’s market)
1/3 Cup Organic Heavy Cream, Half & Half or Milk
2 – 3 Cups Shredded Asiago, Gruyere or Swiss cheese (or whatever is in your fridge)
2 TBS Olive Oil
Minced Garlic
Sliced Onion
Chopped Veggies
Cooked Meats (optional)
To Taste Sea Salt and Fresh Ground Pepper
Herbs of Choice

Directions:
(or rather rules and suggestions)

Pre-heat oven to broil setting.

Break eggs into a mixing bowl and beat until well incorporated. The more eggs you have, the thicker the frittata will be. Add cheese, cream, salt & pepper and herbs to eggs and stir in (reserving some cheese to sprinkle on top). Set aside.

Heat up olive oil in a cast iron skillet until hot enough to sauté the onions and garlic but not to burn them. Add onions and stir occasionally until they are translucent. Adding the garlic just before the onions are done so the garlic becomes fragrant but not burnt.

Add any chopped veggies you might want and cook until they are still a bit firm and crispy (al dente’).

Add any cooked meat(s) you want at this time. Get a good visual ratio of veggies (meat) to egg.

Add the egg mixture and stir well. Let the eggs set but still a bit runny on the top. With a heatproof silicone spatula, lift the egg in several places from the parameter of the pan tilting it to let the uncooked egg mixture ooze it its place.

Traditionally the frittata would then be either flipped over in the skillet or by placing another pan on top of the skillet, turning it upside down so the old top is now on the bottom of the second pan. It is called a frittata because it is fritta (fried). That’s kind of a hassle and who (besides me) has two skillets?

Here’s what I do at this point:

I sprinkle the remaining cheese on top of the frittata and place in the oven broiler until the cheese is bubbly and golden brown. Be careful not to over cook it or it will become rubbery.

Remove from oven and let rest for several minutes.

Serve with fresh fruit and your favorite brunch beverage.

To give you an example, here’s what I put in my frittata this morning:

Onion & Garlic
Tomatoes
Ground Beef (Organic)
Black Beans
Cilantro
Asiago
Jalapeño and Serrano peppers
and topped it off with Pico de Gallo

Yumm!

Note of interest:

Zenyattà Mondatta is the third album by The Police, released in 1980.
Zenyattà Mondatta are invented portmanteau (a blend of) words, hinting at Zen, at Jomo Kenyatta (Prime Minister (1963–1964) and President (1964–1978) of Kenya.), at the French word for the world ("le monde") and at Reggatta, from the previous album's name, Reggatta de Blanc.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Luscious, Delicious, Sensuous Strawberries!

2010-05-18T08:13:00.001-07:00

Strawberries are making their grand entrance into the grocery stores now and are always a long awaited treat. Luscious, plump, ripe and juicy, these succulent beauties are among the Aphrodites of fruits. Although they are good in desserts like strawberry/rhubarb pie, strawberry shortcake, tarts, etc., they stand their own chilled, dipped in chocolate or drizzled with cream and served with Champagne. Purchase them late May throughout the summer looking for firm, plump, fragrant and completely ripe berries (red all the way around the berry - they won’t ripen once they have been picked). Strawberries with their stems attached makes it easy to feed to one another. With their delicate skin, wash them off just before using, patting them dry with a paper towel. Buying local, seasonal and organic insures the greatest possible quality, nutritional value and taste.

A couple other interesting things about strawberries are that they contain anti-oxidants, vitamin C and protects against diseases such as cancer, heart attacks, strokes, Alzheimer's and macular degeneration. Strawberries are the only fruit with the seeds on the outside.

Here are some very simple and delicious recipes for strawberries:

Chocolate Dipped Strawberries

1 Pint Fresh, Ripe, Organic Strawberries
12 Oz. Semi-Sweet Chocolate

Directions:

In a double boiler melt the chocolate. If you don’t have a double boiler, you can put a glass or stainless steel bowl on top of a pot of boiling water. In either case, keep the water level below the bottom of the pot or bowl containing the chocolate. Stir with a wooden spoon till completely melted. Let cool off a bit until the chocolate coats the strawberries without dripping off. Place on a sheet pan (cookie sheet) lined with parchment or wax paper. Refrigerate till the chocolate sets and the berries are nice and cold.

Strawberries with Chantilly Cream

1 Pint Fresh, Ripe, Organic Strawberries
1 Pint Fresh Organic Heavy Cream
1 Whole Vanilla Bean (or 1 teaspoon vanilla extract)
1 teas. Cognac (Optional)
to taste Powered Sugar

Directions:

Chill the bowl you are going to use to whip the cream in. Add the cream to the chilled bowl. Split the vanilla bean, scrap out the seeds and add to the cream. (or add vanilla extract) Add powered sugar to the sweetness you prefer. Whip with a mixer or by hand with a whisk until soft peaks start to form. Whip a little more if you want the cream to be more dense, but don’t over do it. You’ll end up with butter. Drizzle strawberries with the Chantilly cream and serve.

Note: Place the spent vanilla bean in your sugar container to make vanilla sugar.

Serve with chilled Champagne or Riesling.

Enjoy!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

The Journey is the Reward!

2010-05-03T20:42:00.001-07:00

One of the most important things to me about food is sharing with and making new friends. I recently had the opportunity to befriend someone who taught me how to make authentic Italian tomato sauce and meatballs over pasta. She learned to cook by hanging out in the kitchen with her Sicilian grandmother since she was a little girl. One of the things that fascinated me was that this is purely intuitive cooking. It appears to take a whole family to cook a meal. Everyone contributes as they pass through the kitchen: it needs a little more salt, more wine, it’s too thick – let’s add some pasta water, etc. etc. etc. I wonder how anyone in an Italian family has ever written a cookbook, you could never keep track of who put what in the sauce and how much. It is always good, but never exactly the same. The only exception is if Grandma rules the kitchen and promises to bludgeon you with a wooden spoon if you get to close to the stove.

The same thing happened when I went to Baja Mexico. I sat down with a friend of the family in La Paz and was taught to make authentic Mole’ from scratch. It was one of the most intense recipes I have ever made and it was delicious! I spoke more Spanish than she did English but we were able to communicate well enough and when I got home I had to decipher the recipe that I had written both in English and Spanish.

The utmost enjoyable part of any journey is sitting down at the table, breaking bread, pouring wine, eating fine food and enjoying the company.

Here’s my version of an intuitive recipe for authentic Italian Tomato Sauce and Meatballs over Pasta.

I’m giving amounts and measurements for the sake of convenience. Feel free to use more or less of anything as you see fit. That’s the beauty of intuitive cooking, cook how you want it to be. And remember, the fresher the ingredients, the better its going to taste!

Authentic Italian Tomato Sauce

Makes about a quart.

Ingredients:

Battuto (Italian version of mirepoix)
(Separately mince each of the following ingredients in a food processor and use the amount indicated or to your taste):

2 TBS Onion
1 TBS Carrots (more if you want it sweeter- no sugar needed here!)
1 TBS Celery
1/2 TBS Garlic

Then add:
1 TBS Tomato paste (Optional)
1 TBS Fresh Basil (Chopped fine)
1/2 TBS Italian Parsley (chopped fine)
2 TBS Extra Virgin Olive Oil

Directions:

Sauté the battuto over medium heat in olive oil till onions and garlic become translucent. Don’t let the garlic burn. Now it is referred to as a soffritto.

Add:

1 28oz. can Whole Peeled San Marzano tomatoes (regular ones if you can’t find these)
1/4 Cup Red Wine

If you like your tomatoes more chunky (like I do) just crush them in your hand as you add them to the pot and then mash them a bit with a potato masher. If you want your sauce to come out more smooth, run them through a food mill being sure to scrape off all the bits and pieces from the bottom of the mill.
Bring to a boil, then reduce to a simmer for at least 2 hours. If sauce becomes too think, thin with some hot pasta water.

About 5 to10 minutes before serving, add:

1 TBS Fresh Basil (Chopped fine)
to taste Sea Salt and Fresh Ground Pepper

While the sauce is simmering, about 11 or 12 minutes before it is done, start the pasta. You can use virtually any type of paste, but I’d stick with spaghetti, linguini or fettuccini. Cook pasta in a large pot with lots of boiling water and a few pinches of salt. No oil is needed if the pasta has room to swim around. It won’t stick together that way. You’ll know when it is al dente ("to the tooth" as the say) when you remove a strand of paste, bite it and look at the center. There should be a very small portion in the exact middle that is still white and it will be slightly crunchy. This is just right because after you serve it with the sauce and meat balls it will continue to cook and be perfect when you eat it.

Authentic Italian Meatballs

Makes about12 – 15 golf ball size

Ingredients:

1 Lb. Organic, natural grain and grass fed ground beef (I use Laura’s Lean Beef)
1 or 2 LG Eggs
2 TBS Fresh Italian Parsley (chopped)
3 TBS Parmesan
2 TBS Italian Seasoned Bread Crumbs
4 Cloves Garlic (minced)
1 teas. Oregano (dried)
Milk or Ricotta
to taste Sea Salt and Fresh Ground Pepper
2 TBS Olive Oil

Directions:

Mix above ingredients in a bowl, then hand form into meatballs. Brown in a cast iron skillet with the olive oil. Flip them with a fork to brown the other side. Transfer to sauce as you start the pasta. Continue to simmer in sauce as the pasta is cooking.

Serve topped with fresh ground pepper and Parmesan cheese, garlic bread, a salad and nice red Italian wine such as Chianti.

This next recipe is for Beef Braciole. I tried my hand again at intuitive cooking and it came out great! No need for measuring out amounts, just put in how much of whatever you are using to your taste.

Beef Braciole

Serves: 4

Ingredients:

1 1/2 LBS Flank Steak, Round Steak or Beef Tenderloin
Parmesan (Grated)
Garlic (Minced) (or Garlic Powder)
Flat Italian Parsley (Chopped)
Basil (Chopped)
Oregano(Chopped)
To taste: Salt and fresh ground Pepper

Optional:
Hard Boiled Eggs (Chopped)
Snails
Italian Seasoned Bread Crumbs
Genoa Salami
Provolone

Directions:

Pound out beef to about 1/8” thick 8” squares. Add ingredients on top of beef squares. Tightly roll up and truss with cotton Butcher’s twine. Sear until golden brown on all sides then place in simmering tomato sauce for 2 – 3 hours.

As Julia would say: “Bon Appetite”!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Join the Revolution!!!

2010-04-19T11:54:00.000-07:00

I’ve always admired Jamie Oliver for his creativity and love of food. Now I have another reason to like him and support a cause that he has started: “A Food Revolution in our schools lunch program”.

Here’s what it’s all about:

For the past couple of years Jamie has been campaigning to ban the junk in schools and get kids eating fresh, tasty nutritious food instead. It can't be done without your help though – so start a revolution in your school and help us prove that school meals can be better.

It’s all about making radical changes to the school meals system and challenging the junk food culture by showing schools they can serve fresh nutritious meals that kids enjoy eating.

What we eat affects everything: our mood, behavior, health, growth, even our ability to concentrate. A lunchtime school meal should provide a growing child with one third of their daily nutritional intake.

Here’s what you can do:

1.) Join the revolution and sign the petition:

http://www.jamieoliver.com/campaigns/jamies-food-revolution

2.) Tell Congress to prioritize school lunches.

http://www.chefann.com/html/tools-links/food-challenge.html

http://www.lunchboxadvocates.org/ffff/home/

3.) Take personal action:

* Make and eat healthy meals with your family.

* Teach your children to eat as “Local, Fresh and Organic” as possible.

* Buy ingredients, not pre-prepared meals. There are tons of easy recipes that you can make and refrigerate or freeze extra for meals throughout the week.

* Avoid Fast Food and Concept Restaurants.

If you missed Jamie’s Food Revolution, you can watch it here:

http://abc.go.com/watch/jamie-olivers-food-revolution/250784/254757/episode-101

Hear Jamie’s TED award speech here:
(Very impressive!)

http://www.jamieoliver.com/news/jamie-wins-prestigious-ted-prize

Start the revolution right in your own home!

Please contact me if you need more information or have some to share. I am very passionate about this issue!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Supercalifragilisticexp"it's-all-delicious"

2010-03-29T21:04:00.000-07:00

I love to play with words. Puns, palindromes, anagrams, tongue twisters, rhymes, limericks, haiku and oxymorons. Contrary to the advice my mother gave me as a child, I also love to play with my food! I’m always thrilled when I can combine the two. The first word/food play that comes to mind is a hamburger I saw at a pub that was called: “Blackened Bleu” (Burger). A twist on “Black and Blue” and Cajun blackened burger topped with bleu cheese. Here’s a palindrome I just found: “Emil, a sleepy baby, peels a lime”. Then there’s the: “Evil Olive” and ”A nut for a jar of tuna”. Everyone has heard of “Baked Alaska”, “Jumbo Shrimp” and “Crispy Cream” for oxymorons.

Here’s a fun appetizer recipe I just came up with:

Grilled Jumbo Shrimp with a Citrus Cajun Martini Marinade
By
Trusan

Makes 6 skewers

(This was inspired by the Cajun martini's served at Kilgore Trout’s. You get an ice cold martini where jalapeños have been marinading in the vodka over night)

Citrus Cajun Martini Marinade:

2 LG. Jalapeños (cut vertically - seeds and veins included)
1 Orange (Juice and Zest)
1 Lemon (Juice and Zest)
1 Lime (Juice and Zest)
4 Cloves Garlic (Crushed and rough dice)
3 TBS. Olive Oil
375 ml Vodka (about 2 cups) or (Tequila if you prefer)
1 teas. Sea Salt
1 teas. Ground Black Pepper
1 sprig Fresh Oregano
1 TBS Ponzu

Grilled Jumbo Shrimp:

6 Jumbo Shrimp (peeled and de-vained)
6 Wooden Skewers (soaked in water for about an hour)

Add and mix all marinade ingredients in a non-reactive (use stainless steel, ceramic or glass) bowl.

Peel and de-vain shrimp and place in bowl of marinade. Cover and place in refrigerator for at least 1 hour.

Soak wooden skewers in water while the shrimp are marinating.

Pre-heat grill to medium high. When ready to grill, Place each shrimp on a skewer and put on grill. Turn once when they easily lift off grate and grill until opaque but not over cooked. You might have to do a test one to get this part perfected.

If there is a major flame flare up, have a squirt bottle of water handy to tame it down.

Enjoy with a Cajun Martini, Margarita or and ice cold Imported Beer.

I’ll conclude this blog with a Haiku:

"Jumbo shrimp are drunk
The icy hot martini
Taste buds in delight"

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Every Little Thing She Does Is Magic

2010-03-20T21:03:00.000-07:00

I was driving down to Denver the other day listening to KBCO when they played: “Every Little Thing She Does Is Magic” by the Police. Being the very beginning of spring, “When the days are getting longer and the nights are getting stronger than moonshine” (to quote another iconic musical group), everything is starting to thaw out. I am reminded of the magical culinary delicacies that Mother Nature is promising us. Farmers markets will soon be sprouting up with her tender pencil sized spears of asparagus, peas, spinach and lettuces. Just the thought of green after a white and cold winter warms my soul. When the grass pokes its delicate green blades through the contrasting ephemeral spring snow, I get visions of peas in cream. It’s hard to decide which is my favorite. Is it asparagus or peas? O.K., hands down it’s asparagus with peas running a close second.

Nothing beats “from garden (or farm) to table” in quality, nutrition and taste. I encourage you to either grow your own veggies, or buy local from an organic co-op or CSA (Community Supported Agriculture) such as the 63rd. St. Farm if you live in the Boulder area: www.63rdstfarm.com

Here’s one of my favorite recipes for asparagus:

Asparagus, Red Pepper and Three Cheese Frittata
by
Trusan

Serves 6

Ingredients:

12 LG Whole eggs
1/4 Cup Heavy Cream (or half and half)
3/4 Cup Grated Mozzarella
3/4 Cup Grated Gruyere or Swiss cheese
1/4 Cup Grated Parmesan
2 Dash Nutmeg
1/2 teas Ground pepper
1/4 teas Sea salt
1 TBS Olive oil
1 Pound Thin asparagus (cut on the diagonal into 1/4-inch slices)
1 Med Red bell pepper (cored and diced)
1 LG Shallot (chopped fine)
2 Med Garlic cloves (minced)
2 TBS Chopped flat-leaf parsley leaves
2 LG Vine ripe tomato (sliced into wheels)

Directions:

Preheat oven to 350 degrees F.

Whisk the nutmeg, salt and pepper, cream and 1/2 of the cheeses with the eggs. Set aside.

Heat oil in a large, oven-proof skillet over medium heat. Cook asparagus, peppers and shallots until asparagus is bright green and peppers are just tender, 3 to 4 minutes. Stir in garlic and 1/2 the parsley.
Pour egg mixture into skillet. Sprinkle with the remaining cheese, place tomato wheels on top, scatter parsley evenly and cook until slightly set, lifting edges to let uncooked mixture run beneath, for 2 minutes.

Transfer to oven and cook until eggs are cooked through but still soft and cheese is a nice golden brown, about 25 - 30 minutes. Remove from oven, cut into 6 wedges, and serve immediately.

I hope you enjoy this as much as I do.

Sincerely,

Chef Trusan

www.TrusanCuisines.com
trusan@trusancuisines.com

Fire and Rice

2010-03-15T23:54:00.000-07:00

I recently got into a rather fiery discussion on the proper way to cook rice. Do you start rice in cold water or do you throw it into rapidly boiling water referred to as the “Pasta Method”? I’ve always been taught to start rice in cold water with a little salt and oil, bring it to a boil then reduce to a simmer and cook covered for about 20 – 25 min. This has always worked for me. It’s a standard in the industry and used by every chef I’ve known and/or worked for. I just discovered that some people throw rice into boiling water until done, then strain it through a sieve. Hmmm, I’ve never heard of this before. It just sounded odd to me. The first thing I did was to ask several chef friends of mine if they had ever heard of the later. Karen thought that throwing rice into boiling water was preposterous, completely contrary to nature, reason, or common sense. In other words, absurd! John said that yes, this was a valid way to cook certain types of rice. I then consulted two faithful reference books: James Beard’s “Theory and Practice of Good Cooking” and “Joy of Cooking”. James Beard attests to the later of throwing rice into boiling water. Joy of Cooking says to put rice into a pre-determined amount of boiling water, then cook over very low heat, covered, for 15- 18 min. I then found James McNair’s “Rice Cookbook”. He uses 3 different cooking methods mostly adding liquid to the rice and then bringing it to a boil. McNair also states the pasta method is good if you are adding rice to a dish in which the rice will continue to cook further. There are also the risotto, baked rice, Spanish rice, sticky rice and sushi rice methods, which are topics for another study.

I am going to put this through the “Proof of the (Rice) Pudding” test so to speak. Here are my results:

Steam Cooking Method:
Put liquid, rice, pinch of salt and 1 tsp butter into
pan. Bring to a boil, reduce to a simmer and cover
for 20 min. (or per directions on package)
Let rest for 5 min. and fluff with fork.

Pasta Method:
Throw rice into rapidly boiling water until done then strain through a sieve.
______________________________________________________________________________________
Jasmine Rice
Steam Cooking Method:
Cooked nice and tender, somewhat fluffy and a bit sticky. One cup yields 4 cups cooked rice.

Pasta Method:
The rice didn’t stick together but didn’t fluff up either. One cup yields 3 1/2 cups cooked rice.

Lundburg’s Brown Rice
Steam Cooking Method:
Cooks a little more meaty than Jasmine but not as sticky or fluffy. One half cup yields 1 1/2 cup cooked rice.

Pasta Method:
The rice came out cooked but very dry. One half cup yields 1 cup cooked rice.

Basmati Rice
Steam Cooking Method:
Slightly fluffy and minimal stickiness. Nice nuttyFlavor. One cup yields 3 1/2 cups cooked rice.

Pasta Method:
Cooked Tender, fluffs just slightly. The kernels didn’t stick together. One cup yields 3 cups cooked rice.

Lundburg’s Wild Rice
Steam Cooking Method:
Cooked pretty tender for wild rice. The hull opened but the kernel didn’t split or swell up. Wild rice doesn’t really fluff. Six ounces yields 3 cups cooked rice.

Pasta Method:
Came out about the same.

In conclusion, I prefer the classic cook rice like you’re cooking rice method. I like rice to stick together slightly, it’s easier to eat and it holds together nicer. I would, however, use the “Pasta Method” if I was adding rice to a dish in which the rice will continue to cook or to substitute it for orzo pasta for someone with a gluten free diet.

Here’s the basic recipe for cooking rice:

The general rule is 1 part rice to 2 parts water. (Consult the package for specific cooking directions.)

1.) After you have rinsed the rice until the water is clear, put rice and cold water in a pan with a pat of butter or a little olive or veggie oil and a couple pinches of salt. Stir once to incorporate everything. Do not stir again!

2.) Bring to a boil for about a minute, then reduce to a simmer and cover with a tight fitting lid.

3.) Let simmer for about 20 minutes, remove the lid and if you see tunnels in the rice, it’s done.

4.) Check for tenderness. If you want the rice a bit more tender, add more liquid and leave on the stove for a bit longer. If you want the rice more firm, use less liquid and less cooking time.

If you’re just not confident in your rice cooking skills, electric rice cookers are awesome!

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com

Frozen Dead Food

2010-03-11T21:14:00.000-08:00

Saturday was my birthday and I checked off another thing on my list that I’ve always wanted to do, go to the Frozen Dead Guy Days Festival in Nederland, CO. Kinda odd I know, but I do like checking out the more unique things in life (or in this case, the frozen dead). Some guy back in 1989 was cryogenically frozen in hopes of being thawed out when a cure for his terminal heart condition was found. Through cryonics, he is resting at -60 degrees in a Tough Shed in relatives back yard ever since. An entire world-renowned Mardi Gras festival of sorts has been established around Grandpa. Festivities include: “Grampa’s in the Tough Shed” film showing, a Parade of Hearses, a chilly polar plunge in the lake, Frozen Turkey Bowlng and a Frozen T-shirt contest among others. I stayed for the parade and the polar plunge. (read the entire story at: http://www.nederlandchamber.org/events_fdgd-story.html)

As always, I am thinking culinary and what hilariously morbid theme food and drinks I can come up with. So here goes:

Frozen Dead Guy Popsicles
Core Zero Strawberry Daiquiri
Rocky Mountain Oyster Ice Cream
Blueberry Shave Dry Ice
Polar Plunge Iced Sweet Pinecone Tea

The point I’m making is to have fun with food and make it adventuresome, awesome and a unique experience!

Sincerely,

Chef Trusan

P.S. I can’t wait till Halloween!

www.trusancuisines.com
trusan@trusancuisines.com

Cooking with Attitude!

2010-03-02T22:09:00.000-08:00

It's time to move away from hanging out in the grocery store check out lines with baskets overflowing with frozen dinners, pizzas, boxes, cans and jars of prepared “food” items. Fear of cooking, lack of time, too many slices of burnt toast or making wall art out of pizza. None of these are excuses to abandon the gifts that mother nature has provided us with.

I hope to provide you with some tools to get you over the hump and into a new groove. One in which will catapult you into a new appreciation of what you are capable of in your own kitchen. You can do this!

Go ahead and cop an attitude when cooking. Allow for the supposed mistakes to turn into a culinary adventure, a creative journey full of unique flavors, textures and colors. Your families and friends will be lining up to the door of your kitchen once they've experienced the new you! Food after all, is a pivotal turning point for all kinds of occasions. Hold your head high, enjoy the journey and open yourself to a fresh, new world of culinary exploration.

Here are some of the tools to help you in establishing a joyous, healthy relationship with food and cooking. Next time you are at the grocery store (especially a store like Whole Foods), cruise the parameter of the store. Make yourself aware of all the “Parts” that are there. Notice the different colors, textures and diversity of produce available. Then move on to the dairy section and you’ll find all kinds of fascinating things there. Milk, eggs, butter, cream, and a bazillion kinds of cheeses. Next comes the meat department with beef, lamb, buffalo, turkey and chicken in their various cuts. The seafood section is usually right next door with an array of fish including local trout and other delectable items such as shrimp, scallops, crab and lobster. Ending up at the bakery, bring home a nice warm French baguette, an artesian loaf or focaccia. Shop the middle of the store for staples such as flour, sugar, oil, spices, pasta, etc. Make it a point to buy as local, organic and seasonal as you can.  

Find a cookbook you really like. One that has simple recipes and lots of full page color photos. Remember when you couldn’t finish what you ordered and your mom told you that your eyes were bigger than your stomach? She was right! We tend to eat with our eyes first. Pick a recipe that is visually appealing to you.   Make cooking an event (no matter how large or small). Have family members and friends chip in to dice, slice and mix ingredients. Kids love to help! This is also a fun way to get to know someone.

Cook from your heart. Use all your senses: Look at contrasting colors, shapes and appeal. Feel the various textures: the softness of flour and the prickliness of a pineapple. Smell the spices and the stock simmering on the back burner. Listen to the sauté pan sizzle and sputter. Then taste the hot, sour, salty or sweet of your culinary creation.

Share with your with family, friends and loved ones. Food is what nourishes our bodies, let’s consider nourishing our imagination and spirits too.

Sincerely,

Chef Trusan

www.trusancuisines.com
trusan@trusancuisines.com