On a daily basis, now more and more, I consider myself more in the role of teacher. All this knowledge that we go out of our way to learn, adapt to, grow and expand upon, I ask myself, where does it go after we are done? I have written before about passing on what is learned for others to expand upon in ways we can only dream of. I plan on continuing not only to expand the minds of those in the restaurant industry but my own as well.
I have been fortunate to train under some of the very best. Some have gone on to become famous, while, some of the best, moved on to bigger and better things and remained relatively obscure to the world-at-large. It didn’t matter to them whether they became nationally famous or not, simply to do the best job possible, and leave things better than they found it. There is a very important lesson there as well.
One of the things I try to impart on those I meet, is the necessity for health. For instance, while salt is a “necessary evil”, it is still “evil”. As a flavor enhancer, it is one of the best there is, in the short term. But we need to remember that it is still a chemical that has harsh side effects when used over a long period of time to excess. There are so many other ways to flavor the food we eat without using a flavor enhancer. Fresh and dried herbs, different vegetables, fruits and fruit juices, dried and fresh peppers, as well as wine and vinegars, just to name a few.
If you read the back of the label of your favorite season salt, you will see, paprika, garlic powder, and other spices(give or take a few others). Mix those yourselves, with half the amount of salt, and you will notice not only a change in the flavor of the food you eat, but in your health as well.
Enjoy these flavorful alternatives with your next meal(s) and think before you season your food next time. I would like all of you to stick around for more articles and pieces of wisdom. Bon Appetit
Russian Stroganoff Sauce Serves 10
1 lb bacon, diced 1/2 # 10 can tomato sauce
1/2 lb unsalted butter 2 qts heavy cream
3 large onions, diced 2 handfuls whole button mushrooms
8 red peppers, diced 2 14 oz jars kosher pickles, diced
4 carrots, peeled, diced 2 tbsp chili powder
Flour as needed 2 tbsp beef base
1 cup paprika
Sweat bacon in butter. Add onions, peppers, and carrots, and saute until wilted, about 5-8 minutes. Add enough flour to make a thick roux and cook until well blended and roux comes away form the sides of the pot easily. Add paprika, tomato sauce, and cream and whisk vigorously to incorpoate the roux over high heat. Add mushrooms, pickles, chili powder, and beef base, whisking to incorporate. Continue cooking over medium heat until sauce thickens and all ingredients are well blended. Remove from heat, cool, and refrigerate, covered, until needed. Reheat over medium heat until heated through for mealtime.
Wasabi Dressing Serves 10
2 tbsp wasabi powder 4 tbsp soy sauce
Water as needed 4 tbsp rice vinegar
1 tsp sesame oil 4 tbsp orange juice
2 tbsp olive oil 1 tbsp lemon juice
1/4 carrot 2 tbsp sugar
Mix wasabi powder and just enough water to form a thick paste. Add wasabi and remaining ingredients to food processor. Pulse until dressing consistency is achieved. Taste and adjust seasonings as desired.
Chili Sauce Serves 10
1 bottle Sriracha(Korean Hot Sauce) 1/2 cup honey
1/2 cup white wine
Blend all ingredients over low heat and mix until well blended. Taste for heat and adjust wine and honey as desired.
Richard Lipton
