Thursday, June 17, 2010

Ask the Chef...

Rachel in the kitchen

Do you ever find yourself in the kitchen, wishing you could just pick up the phone and call the Food Network directly with your cooking and baking questions? Maybe you're wondering if you can use salted butter in a recipe that calls for unsalted? Maybe you don't have any buttermilk, but you vaguely remember that there's something else you can use instead? Maybe you keep burning cookies even though your oven thermometer says all is well in your oven? Some of you might call Mom, some may hop on the internet and ask Google what to do. Well, we've got a few talented chefs with lots of years of experience kickin' around at Main Course, and we'd love to answer some of your burning kitchen-related questions. Leave a comment here...and we'll try to get you an answer within a day or two. Happy cooking!
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10 comments:

  1. Ventura Food HappeningsJune 17, 2010 at 9:40 PM

    This comment has been removed by the author.

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  2. AnonymousJune 18, 2010 at 9:14 AM

    How do you get baked on, burnt on black stuff off of a stainless steel skillet? Nothing I try and no amount of soaking or scrubbing seems to help. Thanks!

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  3. UnknownJune 18, 2010 at 9:59 AM

    Do you have a good recipe for almond macaroons?

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  4. Chef Rachel MainJune 18, 2010 at 1:21 PM

    BAKED ON, BURNT ON BLACK STUFF:
    Barkeeper's friend powder is my favorite thing. use it almost dry, and rub it in with your fingers, not a scrubbie. And think about something relaxing for about 10 minutes, because it is going to take that long if the baked on stuff is that tough.

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  5. Chef Rachel MainJune 18, 2010 at 1:33 PM

    ALMOND MACAROONS
    these are chewy and flat, and i really like them. It's also really fast, and that is important to me.
    1/2 cup almond paste
    2 tbs coconut flaked, sweetened
    1/4 cup powdered sugar
    1 tsp vanilla extract
    3 egg whites
    put the almond paste, sugar & coconut in a cuisinart and puree. add extract, and one egg white at a time, pureeing for 10 seconds between additions.
    drop teaspoons of batter onto a silpat-lined baking tray, and bake at 350 degrees for about 10-12 minutes.
    cool on the silpat.

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  6. AnonymousJune 18, 2010 at 1:40 PM

    Where can you get barkeepers friend powder?

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  7. AnonymousJune 27, 2010 at 7:01 PM

    Zuccini & summer squash - we've got tons coming from our CSA & friends' gardens - what are your favorite things to do with them, preferably quick/easy-ish?

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  8. Chef Rachel MainJuly 5, 2010 at 6:01 PM

    BAR KEEPER'S FRIEND:
    You can get this awesome powder at ANY supermarket and at Smart and Final. There are two kinds: the powder and the liquidy stuff. stay away from the liquidy stuff in the squirt bottle. buy the powder. don't be fooled by other brands such as bon ami. the little duck on the label is cute, but there is no substitute for Barkeeper's Friend. Period.

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  9. Chef Rachel MainJuly 5, 2010 at 6:11 PM

    Zucchini & Yellow Squash:

    First, i like to broil it. I like to broil everything actually. it is fast, easy, and delicious. olive oil, salt, pepper, broiler....10 minutes later = done.

    Second, we made a really killer goat cheese and grilled zucchini tart for a client this weekend. we did little bite sized ones, but it is really simple to make a large tart. buy some puff pastry dough; put it in a baking pan. prick holes in it with a knife or fork. put grilled zucchini slices and tasty goat cheese on it, and bake it at about 375 to 400 degrees, pricking it down as it bakes like every 10 minutes....for about 25 minutes.

    Third: our Executive Chef Nadia LOVES making veggie soups with zucchini and squash. She makes really great lentil soup with all kinds of fresh veggies in it. Here is a cheater recipe using soup bought from a store in a can: Add a little sugar to the bought lentil soup. Now add some canned tomatoes. Now add some diced up squash that you either sauteed first....or did not saute first. Cook for about 15 minutes, and add a good handful of basil. DELICIOUS with some crusty bread.

    FOURTH: Zucchini friggin bread!

    Fifth: ratatouille, not just a great movie about a rat's affection for food....it is a delicious summer recipe that takes advantage of all things summer: eggplant, tomatoes, zucchini....add some capers and basil and call it your own version of caponata. everyone will think you're a genious.

    Sixth: zucchini or summer squash pasta. BUY A MANDOLIN SLICER. Then slice that squash really thinly. Add olive oil, some white vinegar, salt, pepper and let it sit for about 10 to 15 minutes. Drain. Season some more with what you think it needs, add freshly shaved parmesan reggiano, some herbs, and eat it right up....shaved fennel would be great to add to this as well.

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  10. Chef Rachel MainJuly 5, 2010 at 6:11 PM

    I HAVE A QUESTION:

    i have a german recipe and it calls for Schinusbeeren. I've googled it and gotten nothing. What the heck is it???

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