Kool 105 - The Flathead's Greatest Hits of All Time!

CHEF D. DAY: Last week we talked about pizza dough and the fact that the crust is 80% of the pizza. Let's talk about sauce: when a great sauce meets a great crust, you're well on your way. I have a recipe for a quick, simple pizza sauce. Here it is:

PIZZA SAUCE RECIPE
Makes 6 cups

Start with:
1 can (28 oz.) tomato puree (best quality)
1 and 3/4 quarter cups water
2 tsp. dried parsley
1 Tbsp. dried basil
1 tsp. dried Mediterranean oregano
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. crushed fennel seed
1/4 tsp. fresh ground black pepper
1/4 cup extra virgin olive oil
10 fresh garlic cloves minced or pressed, lightly sauteed in above olive oil
1/4 cup balsamic vinegar
1 Tbsp. freshly squeezed lemon juice
salt to taste

In a bowl stir all ingredients including the olive oil that the garlic was cooked in. Refrigerate and let sit for at least 2 hours before using.

This pizza sauce can also be used for pasta.

Pizza toppings can be whatever you like: sliced, cured meats such as pepperoni or salami;
capers, grilled vegetables, shrimp or other seafood, etc. Toppings can be added before or after baking. Remember, use a light hand when adding toppings. Less is better.

Cheese is also up to you. I like fresh mozzarella, provolone, parmesan, goat cheese. Smoked mozzarella or provolone are also great. Again, use a light hand when adding cheese.

Baking Pizza - There are three things you have to have: a hot oven, 400 to 450 degrees, a pizza stone and a pizza peel to transfer the pizza to and from the oven.

Laurie, email us your favorite pizza toppings and we'll feature your pizza next week. It'll be called "Laurie's Pie."

QUESTION: I bought Elephant Garlic the other day. I was excited by how large it was, however when I got into it, so much seemed unusable. Am I wrong? I only used the very center of it. Is there a certain use for this kind of garlic?

Thanks,
Kathaleen

CHEF D. DAY: To start with, elephant garlic is not garlic. It's actually a member of the leek family and has a mild, slightly sweet flavor. When you need garlic, use garlic. Elephant garlic can be used if you're seeking a milder garlic flavor. It's great in soups. I like to use it raw in salads or add it to a saute at the very end. You should be able to use the whole head (minus the papery skin) if it's fresh. I really like elephant garlic.

QUESTION:We went to Capers a week ago and were blown away by your Pizza! We had won a certificate on the radio and want to say thank you! We had never been to Capers before and loved not only the experience, but the food was amazing! Everything we had! I'm sure you won't give me your pizza dough recipe, but can you give us a basic recipe and tips to make homemade pizza? Your pizza was the best I've ever had!

Thank You Chef for your hospitatlity & your great food!
Laurie

CHEF D. DAY: Attempting to replicate a perfect pie at home, especially without the high temperatures of a professional brick oven is difficult.

I call pizza the perfect food and many nutritionists agree because of its balance of protein, carbs and fat, but back to your question: let's break the pizza experience into 5 parts:

1. dough
2. the toppings
3. the sauce
4. the cheese
5. baking (remember the right dough and crust are 80% of the experience)
A few tips for your dough:
1. Use unbleached flour
2. Use your dough hook at low speed and halfway through the mixing process, stop and let the dough rest 20 minutes before finishing. This allows the ingredients to hydrate fully. This is important.
3. You want the dough to be wet and sticky. When you're handling the dough, wet your hands so the dough won't stick to them.
4. Ferment the dough in the refrigerator overnight.
5. Always let your refrigerated dough warm up fully, between one and two hours.
Next week we'll talk about the pizza toppings, sauce, cheese and baking...and I'm working on a "home dough recipe." Until then, remember, we're featuring our rattlesnake sausage pie this week.

QUESTION: We're trying to eat more salmon because we hear how healthy it is. I see a lot of kinds salmon in the store, but I'm confused. The names seem to keep changing. Can you shed some light on salmon?

signed,
Lexie

CHEF D. DAY: Out of seven species of salmon, five are common to the Pacific Northwest:

1. King or Chinook, the largest
2. Sockeye, a land-locked Sockeye is a Kokanee
3. Coho or Silver Salmon
4. Chum or Dog
5. Pink or Humpbacks
My favorites are (in this order) King, Sockeye and Coho

QUESTIONS: My neighbor always pounds or flattens her chicken breasts...I've never used this method and am wondering if there are specific instances you recommend to do it? Also, chicken breasts always come out so dry, any ideas to have them come out moist?

Thanks,
Sara
CHEF D. DAY: There are some situations where I would recommend pounding or flattening a chicken breast. One example is scallopine of chicken where I would pound the chicken breast to about one quarter inch thick, lightly flour it and then saute it quickly in olive oil. Usually though, for the juiciest breast, I would leave the pounding to my neighbor. Keeping the muscle fiber intact really helps keep the natural juices inside the chicken breast. Whether or not to pound depends on the preparation.

Chicken breasts tend to be leaner and dryer than legs or thighs. Brining or marinating really helps. I have discussed brining turkey and chicken before. Here is my brine recipe again:

4 cups of water
1/4 cup cane sugar
1/4 cup kosher salt
couple sprigs of rosemary

Brine the chicken for 4 hours. Remove from brine and pat dry. Rub the chicken with a little olive oil before cooking.

Good afternoon Chef,

I've never been very adventurous in the vegetable department, but as the weather gets hotter, I'm thinking salads this summer need to become a new staple at my house! Do you have any new twists on salads?

Thanks!
Megan

CHEF D. DAY: This year at Capers, we've had an increased demand for salad entrees. We've added four entree salads to our menu: a grilled chicken caesar with hand-made croutons, romaine and caesar dressing; grilled ahi with mixed greens, wasabi and cucumber dressing; Dungeness crab with organic greens, marinated green beans, tomatoes and raspberry vinaigrette;

One thing I like to do is make a great tossed salad and add grilled baby red potatoes and vegetables. Check out the farmer's market. Most vegetables grill well with just a little olive oil, salt and pepper.

QUESTION: I would love to surprise my husband with a great cheeseburger, he always insists on me adding nothing to the beef, but I'd love a sneak recipe to try that you might recommend! It would be great if he would be a little more adventurous!

Signed,
Barbara Bessette

CHEF D. DAY: Nothing tastes better than a great cheeseburger, but with greatness comes responsibility.

#1. Pick a fresh ground burger. I like 2 parts ground chuck to 1 part sirloin.

#2. Great burgers are not made from a lean mixture. You need at least 12 to 15% fat content .

#3. Use a fresh baked bun. I always toast them.

#4. For seasoning, use salt and fresh cracked pepper. I do sneak in a teaspoon of soy sauce and 1/2 teaspoon of liquid smoke for every pound of ground beef.

Where you go from here is up to you. Good luck.

QUESTION: I was wondering what exactly is balsamic vinegar, where it originated and why the prices range from cheap to super expensive?

Thank you!
Carol Padgett

Balsamic vinegar is made from trebbiano grapes (from Modena, Italy) that are not allowed to ferment. The sweet white trebbiano grapes are boiled down to a syrup and placed in oak kegs to age. The vinegar needs at least 12 years of aging to be labeled balsamic. The longer the vinegar ages, the more expensive it is. Some balsamic vinegars are aged up to 100 years.

Rich and sweet, balsamic vinegar makes a great vinaigrette. It can also bring out the sweet flavor of fruits like apples and strawberries. I sometimes use it to "wake up" or brighten the flavor of a soup or sauce.

Remember, quality nearly always costs more.

QUESTION: I have a recipe that calls for morels. I've heard lots of people talk about them but have never had them. Where do I find them and any suggestions for cooking with them?

signed, Chad Miller

CHEF D. DAY: Morels are probably the easiest wild mushroom to find in our area. The morel season stretches from early spring to mid-summer. Morels like moist areas around dead trees. If you know of an area that burned last year, that would be an ideal place to look. Morels are great to cook with. They have a rich, nutty flavor and work well in sauces. They're delicious sauteed in butter and I like to dip them in batter and fry them. We've even stuffed them with crab.

As far as specifically where to find them, you're on your own. Very few people will share the location of their favorite morel patch. Just a little tip: there is a poisonous "false morel" that closely resembles the true one. Always gather morels with an experienced mushroom hunter.

QUESTION: I'm seeing some beautiful mangoes in the grocery store, it must be mango season! What can I do with mangoes beside eat them as fruit?

Thanks so much,
Kate

CHEF D. DAY: Mangoes are one of my favorite fruits and, as a bonus, are packed with Vitamins A and C and high in fiber. When you're choosing mangoes at the grocery store, go for ones that are slightly soft, but firm to the touch. Most of the mangoes we get here are grown in Mexico or the Caribbean and are available year round.

Mangoes are really versatile. At Capers we use them in salsa, chutney, rice and ice cream.
They also make a great smoothie.

QUESTION: Chef, what do you think of using Liquid smoke and is there a brand you recommend and ideas for using it?

Thanks,
Vicki McDonald

CHEF D. DAY: Liquid smoke is produced by passing smoke through water. Using liquid smoke is safer than traditional smoking. When shopping for liquid smoke, look for an all-natural product with no additives or preservatives.

You can use liquid smoke anywhere you want smoke flavor: as a marinade before cooking, during the cooking process or afterward. Use with caution, because a little goes a long way. Start with a small amount and add as you go.

QUESTION: Is it safe to use vinegar that has gotten the sediment in the bottom of the bottle? In the past I have strained it through cheesecloth. Obviously I didn't die, but have always wondered if this was wise or not.

Thanking you in advance!
Barbara

CHEF D. DAY: Don't worry about the sediment; it's all good. The sediment is actually a sign of a well-made vinegar. It's harmless, but you can filter it as you have done (if you prefer).

QUESTION: I just bought tuna steaks, they look great, but I don't know how to cook them. I know you are a master with seafood so your advice would be terrific! Thanks!

CHEF D. DAY: I do love tuna. Most of the tuna I've seen in the store in this area is yellowfin, sometimes called "ahi." Always look for the best grade.

When I grill a tuna steak, I like a hot grill. I'll marinate the tuna in olive oil, fresh cracked pepper and a little salt. It's a lot like a beef steak and can be cooked from cold rare to whatever temperature you like. It acts just like the steak: the longer you cook it, the dryer it will become.

QUESTION: Time to bust out the BBQ...I'm just curious. Does piercing meats really cause them to dry out? And when it comes to BBQing, do you recommend cooking with the lid up or down...is there a difference?

signed,
Brenda

CHEF D. DAY: Brenda, the butcher sometimes needles the meat. This is done more to tenderize a tough cut of meat than anything else. I recommend buying a good choice cut of meat and leaving the needling to the butcher. In answer to your question about piercing the meat during or just after cooking, it will cause the meat to lose its natural juices.

You asked about barbecuing with the lid up or down. I always leave the lid down, especially when heating the grill. I want it as hot as I can get it. For more delicate fish, I'll get the grill as hot as possible with the lid down and then leave the lid up while cooking the fish.

QUESTION: I never had trouble creaming butter until last night; it just wouldn't cream. The recipe called for 3 Tbsp. of butter and 1-1/2 cups of sugar. I thought it was too little butter in proportion to the sugar. Is that why it would not cream?

Thank you!
Laurel
CHEF D. DAY: Your trouble is just as you thought: too little butter. You need at least twice the weight of butter to sugar. In fact, I use 2.25 times butter to sugar, so for 1 and 1/2 cups sugar, you would need 3 and 1/3 cups unsalted butter.

QUESTION: Can you please tell me how to prepare crab legs?

Thanks for your time,
Bonnie

CHEF D. DAY: Crab legs are easy. They generally come already cooked, so really all you need to do is heat them. You can steam, grill or bake them. In the summer, I'll split the crab legs and put them on the grill, shell down. They're great with a little butter, parsley and lemon.

NOTE FROM CHEF D. DAY: Last week we talked about fried chicken and I promised a follow-up on chicken gravy: pull the chicken out of the pan. Drain all but 4 Tbsp. of oil and return the pan to medium heat. Add 4 Tbsp. flour and stir for a minute. Add one cup of chicken stock and one cup of milk. Bring to a boil and whisk until smooth. Season with salt and pepper.

QUESTION: I know you've talked about garlic during your show on the radio. I'm just wondering if you have a preference of mincing garlic or pressing. Are there times I should mince vs. press?

signed,
Abe Coley

CHEF D. DAY: I don't object to the garlic press. If I were making a caesar dressing, the press might be my choice. But, to be honest, I don't have one.

I always use a sharp chef's knife to mince garlic. The knife will keep more of the garlic oil in the garlic, while the press tends to squeeze the oil out.

QUESTION: Hey Chef Day, any great tips and recipes for Fried Chicken? Mine is always lackluster!

Thanks!
Danny Oberg

CHEF D. DAY: No one made fried chicken better than my grandmother. She swore by her method. I do too.

2 - 12" cast iron fry pans
1 whole fresh chicken cut in 8 pieces
1 and 1/2 cup milk
2 Tbsp. lemon juice
salt and black pepper
1 and 1/2 cup all purpose flour
enough vegetable shortening to fill each pan at least 1/2 inch deep

Mix the milk and lemon juice and marinate the chicken in the mixture for at least 2 hours. Season with salt and pepper generously. Dredge in flour.

Make sure the fry pans are hot. Add shortening. Temperature should be about 325 to 350 degrees. Turn heat to medium. Place chicken pieces skin down in hot oil. Cover with a lid or cookie sheet. Cook for 5 minutes. Check and continue for another 5 minutes (covered). Turn chicken pieces over and finish cooking uncovered (the oil should be at about 300 degrees) for 10 to 12 minutes.

Good luck and don't forget the gravy.

QUESTION: I have a pie recipe that calls for a glass pie pan. Does it really matter if I use glass or metal?

signed, Nicole

CHEF D. DAY: Yes, it definitely does. Anything baked in glass will cook more quickly than in a metal container. This is because the transparency of glass allows radiant heat to pass directly through it, absorbing little of the energy in the process. If your recipe is based on a metal pan and you use glass, you should shorten the baking time or lower the temperature by 10 degrees.

QUESTION: I'm baking a cake for my daughter's birthday party. She has requested a fudgy chocolate cake. Wondering if you have any recipes for a moist yummy cake...and tips too would be fantastic! thanks Chef!

signed, Monica Warren

CHEF D. DAY: This cake has a big chocolate flavor and a soft texture. The recipe came to Capers from Rose Levy. Dutch-processed cocoa is a must. Check out the recipe on the KOOL 105 web site.

Just a little tip on Dutch-processed cocoa. It's a process where the whole chocolate nib or chocolate liquor is treated with an alkaline solution. This raises its PH from 5.5 to 7 or 8. You can find it in any store.

Fudgy Chocolate Cake Recipe

1/2 cup + 3 Tbsp. unsweetened cocoa (Dutch- processed)
1 cup boiling water
3 large eggs
3 tsp. vanilla
2 and 1/4 cups + 2 Tbsp. sifted cake flour
1 and 1/2 cups sugar
1 Tbsp. baking powder
3/4 tsp. salt
1 cup softened unsalted butter

Preheat oven to 350 degrees.
1. In a medium bowl, mix the cocoa and boiling water until smooth. Cool to room temperature.

2. In another bowl combine eggs "lightly mixed" with 1/4 of the cocoa mixture and the vanilla.

3. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for about 30 seconds.

4. Add butter and remaining cocoa mixture. Mix on low until just blended. Increase to high and mix 1 and 1/2 minutes.

5. Scrape the sides down and gradually add the dry mixture in steps, beating 30 seconds in between.

6. Scrape batter into two greased 9" by 1 and 1/2" pans lined with parchment or wax paper and then greased and floured. The pans will be about 1/2 full.

7. Bake 25 to 35 minutes or until a tooth pick inserted in the middle comes out clean.

8. Let cool on racks. Loosen around the sides and invert.

9. Frost as you like.

Good luck!

QUESTION: You talked about the difference between baking powder and baking soda a few weeks ago. What is the difference between bread flour and all-purpose flour? Also, what the heck is Wondra, my grandma always used that and I have never understood why...I thought it was flour too...Janez

CHEF D. DAY: The difference between bread flour and all-purpose flour can make or break a recipe. All-purpose flour is a blend of hard and soft wheat flours. Each of these flours is perfect for specific tasks.

Hard wheat is great for bread making because of its high gluten content which gives structure.

Soft wheat is better for baked goods, pastries and cakes.

I recommend you leave the all-purpose flour on the shelf and buy both pastry flour (sometimes called cake flour) and bread flour (sometimes called bakers flour).

As far as Wondra is concerned, I think it's basically an all-purpose flour ground into small partices, making it useful for making lump-free sauces and gravy. I've never really used it.

QUESTION: Our plan for Mother's Day includes Prime Rib and I have never made one. Chef Day, do you happen to have any cooking instructions?

Thanks, Ben Fitch

CHEF D. DAY: Ben, prime rib is perfect for Mother's Day and really quite simple. If you're going to pay the bucks for your rib roast, pick up a good digital instant read thermometer. It's the only way to tell when your roast has achieved the right cooked temperature, which would be 135 degrees for medium-rare.

1. Let the roast come to room temperature (it will take about an hour). This allows for even cooking.

2. Preheat oven to 450 degrees. Pat the roast dry with paper towels.

3. I rub olive oil over the roast and season it with coarse salt and fresh-ground pepper. Cover all exposed meat.

4. Place meat in a roasting pan. Roast at 450 dgrees for 15 minutes, then reduce heat to 300 degrees for the rest of the cooking time. Check the roast in 45 minutes and continue cooking until the internal temperature reaches 135 degrees.

5. Pull the roast out of the oven and let rest, loosely covered with foil for 20 minutes. This is a very important step. Slice and serve.
Good luck!

QUESTION: I'm looking for an Italian dish that has angel hair pasta tossed with prosciutto in a cream sauce made with what I think is garlic, parmesan cheese, basil and cream. I can't remember what it's called. I had it at the restaurant at Chico Hot Springs years ago and have always wished I could recreate it!

Thanks,
Duane

CHEF D. DAY: There are many classic pasta cishes and sauces a definitive recipe does not exist for any of them. Instead there are many versions and all are authentic.

I do a dish that sounds close to the dish you described. We call it fettuccine ala prosciutto with parmigiano, cream and yes, it has garlic and basil.

Fettuccine a la Prosciutto

1 lb. quality pasta
1/2 cup finely diced shallots or yellow onions
2 tsp. finely diced garlic
3 Tbsp. butter, unsalted if you have it
1/4 cup fresh basil, rough chopped
4 to 6 oz. prosciutto, sliced into thin strips
1 and 1/4 cup heavy cream
3/4 cup grated parmesan cheese
(1/2 cup for sauce, 1/4 cup to sprinkle over dish)

Cook the pasta al dente, drain and toss with the sauce, finish with 1/4 cup grated parmesan.

Procedure:
1. Melt the butter in a skillet over medium heat add shallots and garlic and cook until they soften.

2. Add sliced prosciutto and saute for a quick minute.

3. Add heavy cream, stirring frequently until it has reduced by 1/4. Remove from heat.

4. When your pasta is done, add the basil to the sauce and toss with pasta. Finish with cracked pepper and salt to taste.

5. Finish with the remaining grated cheese

QUESTION: I love the pasties you can get in Butte, MT...Just wondering if you can tell me how to make them, Chef?

signed, Marie Ferguson

CHEF D. DAY:
The old timers will tell you that the pastie came to Butte with the Cornish miners. It was a favorite in their lunch bucket. I really like pasties as well. A true pastie is simply flour, water, shortening and salt for the pastry. The filling consists of sliced potatoes, onions, beef, parsley, salt and pepper. Please go to the KOOL 105 website for an original pastie recipe. I call it Cressy' Pasties. It's very authentic Butte.

Cressy's Pastie Recipe

pastry:
3 cups all-purpose flour
1 tsp. salt
1 and 1/2 cups lard or shortening (lard is more authentic)
3/4 cup very cold water
Measure flour and salt into a bowl. Cut in lard until dough resembles small peas. Add water and mix until the dough forms a mass, then divide into 6 equal parts.

filling:
6 medium potatoes, diced or sliced
2 large yellow onions, diced or sliced
3 Tbsp. chopped parsley
2 pounds meat such as flank steak, chuck or loin tip (about 1/3 pound per pastie) diced or sliced butter
salt and pepper
1 egg

Roll each dough ball so it's 1/4 inch thick and slightly oblong. Begin by layering sliced potatoes on half of the round. Then add a layer of sliced onions and sprinkle with salt, pepper and parsley. Next add a layer of meat and season with the salt, pepper and parsley. Follow with another layer of potatoes, then onions and more salt, pepper and parsley. Top with a pat of butter.

Moisten the edge of the dough, then pull the dough over and up, gathering and crimping across the top. You now have a "letter from 'ome" as the Cornish miners called them. Brush the pastie with a mixture of egg and a little water before baking. Bake at 375 degrees for about one hour or until the internal temperature is 165 degrees. Good luck.

QUESTION: If I've added too much salt to my spaghetti sauce, is there any way to make it taste less salty? I did this last week and was so bummed that I ruined my meal, thankfully my family ate it anyway!

signed,
Mary Ann

CHEF D. DAY:
Mary Ann, you're lucky. Your family must be very nice or very hungry. Unfortunately, when you've added too much salt to something there's very little that can be done with the exception of increasing the amount of other ingredients without adding more salt.

QUESTION: How can you keep cooked pasta for topping with sauce and serving later? It would help me so much with a party I'm preparing for! Thank you Chef Day!

signed, Jill

CHEF D. DAY: It's very easy. Restaurants use this method all the time. Start by cooking the pasta as usual, but pull it a minute early. Drain it and plunge it into ice water. When the pasta has cooled, drain it well. Add a little bit of olive oil to keep it from sticking. Refrigerate until needed.

Right before service, when every thing else is done (sauce is ready), plunge cooked pasta into boiling water for 45 seconds to a minute. Drain and serve as usual.

QUESTION: What is the secret to making a good homemade vinaigrette?

- Pam

CHEF D. DAY: Vinaigrette is the classic French dressing "oil and vinegar." There is no real "secret" - just quality ingredients.

The standard ratio is 3 to 1: three parts oil to one part vinegar or acidic fruit such as lemon juice, lime juice or a combination.

A vinaigrette can be as simple as 3/4 cup of extra virgin olive oil to 1/4 cup of a good quality vinegar, or more complex such as a ravigote vinaigrette with capers, onions, parsley, chives, tarragon and chervil.

At Capers, we use mostly olive oil for both cooking and dressing salads, but we also use walnut oil, sesame and pumpkin oils. For vinegars we use six or seven:
champagne vinegar, tarragon, raspberry, sherry and of course, Italian balsamic.

Here is a simple vinaigrette I like very much. It makes one cup of dressing:

2 medium shallots, finely diced
1/4 cup balsamic vinegar
1/2 tsp. salt (I like sea salt)
3/4 cup extra virgin olive oil
Combine shallots, vinegar and salt in a bowl. Whisk in olive oil and taste for tartness.

Our "Capers Tossed Salad"
To our mixed greens we like to add chopped basil, parsley, a little shredded parmesan and fresh cracked pepper.

QUESTION: How do you cook scallops to perfection? Mine tend to be rubbery. I also have trouble making them look slightly browned, but not overcooked. I am eager to learn some tricks.

signed,
Chewy Scallops
(Bill)
CHEF D. DAY: Bill, it's all about smoke and mirrors. Mostly smoke. Most importantly, you need good quality large scallops and a heavy bottomed pan (cast iron works well) at least 10 - 12 inches wide.

This is where the smoke comes in. First, the scallops must be completely dry. Second, add enough olive oil to cover your pan 1/4 inch deep. Turn the heat to medium high. Wait for the oil to get very hot. You should start to see whiffs of smoke. When this happens, place the scallops one by one in the hot pan. Be careful not to overcrowd. Leave the scallops where you place them in the pan so they sear on the bottom.

When they are seared medium brown, turn them over and sear the other side. For our large sea scallops at Capers, we do about 2 and 1/2 to 3 minutes on each side. Scallops should be cooked medium to medium rare and they'll be tough if they're overcooked. When the scallops are done, place them on a paper towel and season with a little salt. Serve immediately.

QUESTION: My mom always made stuffed peppers, but she never taught me how to do it! Do you have any good recipes. She used hamburger in the recipe, just wondering, I'd love to try it!

thanks,
Diane

CHEF D. DAY: You know, until now, I really didn't have a recipe for stuffed peppers. But when I was a youngster, my mother used to make this dish as well, and I really liked it. Your question has inspired me to create this recipe for you. I call it "Diane's Stuffed Peppers." I made this dish last night and everyone loved it. I wish you success - and be sure to pass your recipe down.

- Chef D. Day

DIANE'S STUFFED PEPPERS

6 large green peppers
1/4 cup olive oil
1 medium onion, chopped
3 cloves garlic, finely minced
1 pound lean ground burger
3/4 cups grated parmesan cheese
3 cups cooked rice
1 tsp. salt
pepper to taste
3/4 tsp. paprika
dash of cayenne
3 Tbsp. chopped parsley
1 tsp. dried chopped thyme or fresh
2 tsp. dried basil
1 small can (10 - 12 oz.) diced tomatoes in juice
1 - 6oz. can tomato paste
1 cup chicken stock

Preheat oven to 350 degrees. Trim the stem ends from the peppers and carefully remove the seeds and pith.

In a large skillet, heat the oil. Add onions and garlic and saute until onions are slightly softened. Add the meat and stir until it's completely cooked. Stir in the remaining ingredients (except the chicken stock) and check seasoning. Let cool slightly. Stuff the peppers with the mixture. Place the peppers in a greased baking dish and pour the chicken stock around them. Bake until the peppers are tender (30 to 40 minutes). Baste occasionally with the pan liquid, adding more liquid to the pan as necessary.

Here's a question from Leah Lindsay: Last week when we did the salsa recipe, you talked about tomatillos. I must confess I don't know what a tomatillo is. Can you help?

CHEF D. DAY: Tomatillo, or husk tomato, is from the night shade family. It's an edible fruit resembling a small green tomato encased in a husk. It's native to Latin America and is fairly easy to find in grocery stores. With a slightly tart flavor, tomatillos are great in salsa and a must for chile verde. I hope that helps.

QUESTION: I have a recipe that calls for lemon grass. How do I use it?

- Pamela

CHEF D.DAY: Lemon grass has a wonderful lemon aroma and flavor, but it is a little hard to work with since it's a grass with a very stiff, fibrous stalk.

At Capers, we work with it in two ways (and both are very simple). The first method is to remove the tough outer layer, cut the stalk into two inch sections and then lightly pound with a meat mallet to break the fibers. Add the sections of stalk while cooking and remove them before serving.

The second method is to discard the outer layers and mince the lemon grass very fine. I add the minced lemon grass later in the cooking process which helps retain its unique lemon flavor.

QUESTION: Hi, I just made my Grandma's cheesecake. Delicious except the top split. I covered it with a cherry topping but how could I prevent this from happening? Thank you for your good advice and great recipes. I just love Radio Kitchen!

signed,
Millie
CHEF D. DAY: We love cheesecakes at Capers. In fact, we have three on the menu right now: a White Chocolate Cassis Cheesecake, a Chocolate Amaretto and a New York Style with Brandied Strawberries. But back to your question. Cracking is usually caused by one of two things (or both):

1. Cooking at a temperature that's too high

2. Cooking at the proper temperature, but too long

Because of the custard-like nature cheesecake, it needs to be cooked at a lower temperature: 325 degrees. We always bake our cheesecakes in a water bath. In a 325 degree oven, the water that surrounds the cheesecake is about 210 degrees. This allows the cheesecake to bake evenly which will help prevent cracking.

Tips:

1. Remember, if you're using a springform pan in a waterbath, you need to double wrap the pan on the bottom and sides with foil to prevent water from leaking into the pan.

2. Do not beat excess air into your cheesecake mixture. Mix with a spoon or if you're using an electric mixer, use at the lowest possible speed.

QUESTION: My Grandma always made the best salsa, unfortunately she is no longer around to make it. We haven't been able to find a recipe among her things and I guess if I need to continue on the salsa tradition with my family...any great recipes for a nice medium heat salsa?

- Karla

CHEF D. DAY: Salsa fresca (fresh salsa) has always been a favorite condiment at Capers. It's also known as salsa fria, pico de gallo, salsa cruda or salsa picante. This fresh relish may be made mild, medium or hot by adjusting the amount of fresh peppers added.

Our basic recipe at Capers is:

3 - 4 ripe tomatoes, seeded and diced medium
1/2 cup finely diced yellow onion
1/2 red bell pepper, cored, seeded and diced medium
1/2 jalapeno, seeded and finely minced,
1 - 3 serrano chilies, seeded and finely minced
1 anaheim chili, seeded and finely minced
3 Tbsp. freshly chopped cilantro
1 Tbsp. or more fresh lime juice
3 - 4 green onions sliced
add salt to taste
Mix all ingredients together and allow flavor to ripen at room temperature for at least an hour. Salsa will keep in refrigerator for up to one week.

The thing I like most about this recipe is that you can adjust it to suit your mood by adding fresh mint, pineapple, tomatillo, papaya, mango, more heat, really whatever you like. It will all taste great. I like to serve it with grilled fish, chicken, steaks or just alone with chips.

QUESTION: I'm wondering what's the difference between Baking Powder & Baking Soda?

- Lisa

CHEF D. DAY: Both are used for leavening. Baking soda is simply bicarbonate of soda (an alkaline). Baking powder consists of baking soda and cream of tartar, an acid, which is necessary to activate the soda.

Some recipes call for baking soda, others require baking powder. The one to use depends on the other ingredients in the recipe. Baking soda always requires an acidic ingredient to activate it (for example buttermilk).

You can make your own baking powder by mixing 2 parts cream of tartar to one part baking soda.

QUESTION: How do I cook hard boiled eggs? I've tried several ways but none seem to work very well and the eggs are hard to peel.
- Humpty Dumpty

First, a few tips of the trade:

1. Start by choosing older eggs. Buy your Easter eggs 5 - 7 days before you plan to use them Fresh eggs are not easy to peel.

2. Look for eggs without any visible cracks.

3. Bring the eggs to room temperature before cooking them.

4. Use a sauce pan that's large enough for the eggs to fit in a single layer.

5. Cover the eggs with one inch of cold water.

Bring the eggs to a boil gently but quickly. When the water comes to a full boil, remove the pan from the heat, cover and let sit for 18 minutes (20 minutes for super large eggs).

Remove the eggs from the water with a slotted spoon and carefully place them in ice water for at least 12 minutes. At this point, they can be stored in the refrigerator for up to a week.

You're now ready to dye your eggs.

A couple more tips:

A hard boiled egg will spin like a top. A raw egg will wobble and fall when you try to spin it.

Also, for your Easter egg hunt, hard cooked eggs are perishable so don't leave them unrefrigerated too long.

Fool proof pie dough for 2 nine inch crusts for quiche or any other pie.

This recipe was given to me by a friend and works exceptionally well. The vodka is the important part. It's essential to the texture of the crust and imparts no flavor. Do not substitute. This dough is moister and more supple than most standard pie doughs.

2 and 1/2 cups or 12.5 ounces unbleached flour
1 tsp table salt
1 Tbsp. sugar
12 Tbsp. (1 and 1/2 sticks cold unsalted butter cut into 1/4 inch cubes)
1/2 cup cold vegetable shortening, cut into 5 pieces
1/4 cup cold vodka
1/4 cup cold water

First, process 1 and 1/2 cups flour, salt and sugar in food processor until combined, about 2 - 3 one second pulses.

Add butter and shortening and process until the dough mixes and starts to collect in uneven clumps (about 15 seconds). The dough should resemble cottage cheese curds and there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade.

Add remaining cup of flour and pulse until mixture is evenly distributed around the bowl (4 to 6 quick pulses). Empty mixture into medium mixing bowl. Combine vodka and water and sprinkle over mixture. With rubber spatula use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Divide dough into 2 bowls. Flatten each into a 4 inch disk. Wrap each disk in plastic wrap and refrigerate at least one hour and up to 2 days.

When ready to bake, roll out the pie dough on a lightly floured surface to fit your pie plate. Press the dough into the pie plate. Trim the edges to extend about 1 inch beyond the rim of the pie pan.

Fold the overhang over itself and flute the dough. Refrigerate for 40 minutes. Line the pie dough with foil. Add 2 to 2 and 1/2 cups of uncooked rice to weight the pie shell. Bake at 375 degrees for 25 to 30 minutes or until shell is lightly golden. Remove the foil and rice by carefully picking up the corners of the foil. When the shell has cooled, it's ready for its quiche filling. Bake until the custard is done.

QUESTION: When a recipe calls for chili powder do you use the powder blend or chili powder with nothing added? I get so confused!

Sammy

CHEF D. DAY: A standard chili powder would have a blend of finely ground chilies, garlic, oregano and cumin. Chili powders vary from mild to hot and they're all a little bit different. Some are quite good, but it can sometimes be a challenge to find one that suits your taste. What I like to do is create my own blend by starting with the best quality smoky, medium-hot paprika which is also a blend of chilies with the addition of finely ground red and green bell peppers. I add ground chipotle, cayenne and cumin to taste. This is the chili powder we use at Cafe Max Soup Co. When making your blend, be sure to record your measurements so you can adjust them if needed for your next batch.

QUESTION: I love quiche, but have never made it...was wondering if there are any secrets to it. Do I need to bake the crust before adding the other ingredients, so it will cook and not be mushy?

Amy

CHEF D. DAY: I love quiche as well, but one in particular and that's Quiche Lorraine. The classic Quiche Lorraine contains heavy cream, eggs, smoky bacon and swiss cheese. I like to finish it with fresh tomatoes, a kind of BLT in a shell, but back to your question. It's important to pre-bake the shell ahead of time, sometimes called "blind baking." I have a simple recipe for a 10 inch shell:

1 pre-baked savory pie shell
8 to 10 slices bacon, cooked and roughly chopped into half-inch pieces
4 oz. shredded swiss or gruyere cheese (about 1 cup)

custard mixture:
4 whole eggs plus one egg yolk
2 cups heavy cream
1/2 tsp. sea salt
1/2 tsp. white pepper
pinch of nutmeg
Mix custard ingredients and pour into pie shell. Add the bacon and cheese and bake at 375 degrees for approximately 30 - 35 minutes. Cool to room temperature before serving. It's really great cold out of the refrigerator.

The fun thing about quiche is that you can add anything to the custard: crab, green onions, different cheeses, fresh basil; the list is endless. Have fun!

QUESTION: I love clams, but I'm not sure how to cook them. Do you have a favorite recipe?

- Marie M.

CHEF D. DAY: I love clams as well and we serve them often at Capers. There are many ways to cook clams, but without a doubt one of my favorite methods is steaming. Steamed clams are quick, easy and make a great first course or main course.

When shopping, look for tightly closed clams with a fresh sea breeze smell. It is quite natural for a healthy clam to open its shell if it feels relaxed, but it should close its shell in response to an exterior pinch or tap. The first rule is never cook a clam that refuses to close its shell.

You can also ask the person behind the counter when the clams were harvested. All clams, by law, have to be shipped with a tag that tells their date and location of harvest.

When the clams arrive at Capers, we immediately cover them with cold running water for 4 or 5 minutes. The clams should close tightly. Scrub the clams, rinse a few times and drain. At this point, they can be covered with a damp towel and put in the refrigerator until you're ready to steam them.

I'll give a very easy but flavorful recipe (serves 2 - 4 people). Start with a large, heavy-bottomed pot with a lid.

1 cup white wine
1/4 cup minced shallots or mild onion
2 garlic cloves crushed
1 bay leaf
1 rosemary sprig
1/2 lemon (squeeze it into the pot, then throw the remaining peel in as well)
Combine ingredients in the large pot. Simmer for two minutes. Turn up to high and add:

2 # clams
4 Tbsp. unsalted butter
1/4 cup chopped parsley

Cover and leave for 4 to 5 minutes over high heat. Gently shake the pan back and forth (with the lid on) occasionally while cooking. This helps the to clams open. When all clams have opened, use a slotted spoon to transfer clams to serving bowls. Pour all but the last tablespoon of broth over the clams (this liquid may contain small bits of sand).
Don't serve any cooked clams that refuse to open.

Serve with hot crusty bread. There are a hundred variations to this. Sometimes I add fresh tomatoes and basil and pour everything over pasta.

QUESTION: I had the Jamaican black bean soup with jerk chicken at Cafe Max Soup Co. It was really good, but what is jerk?

- Doris

CHEF D. DAY: The word jerk refers to a seasoning blend which comes from Jamaica, home of great beaches, reggae music and amazing food. There are hundreds of jerk seasoning mixtures, but here are three flavors that are absolutely key:
1. From Jamaica, the allspice berry
2. Also from Jamaica, the scotch bonnet pepper
3. Thyme

In addition to these, our recipe at Cafe Max includes garlic, brown sugar, ginger, cinnamon, cloves and nutmeg which produces the dry ingredients to rub pork and chicken. Traditional accompaniments would be black beans, rice, mango salsa and fried plantains.

Here is one recipe for Jamaican jerk seasoning:

1/2 cup ground allspice
1/2 cup brown sugar
4-6 tsp. dried ground garlic
4-6 dried scotch bonnet peppers (seeds removed)
1 Tbsp. dried thyme
1 tsp. dried cloves
1 tsp. dried ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
salt and pepper
Blend ingredients and store in a jar in a cool, dry place. Brush meats with oil, apply dry rub, then refrigerate an hour before grilling. In addition to chicken and pork, jerk seasoning can be used for salmon, shrimp, halibut, buffalo and wild gam.

QUESTION: I have a recipe that calls for scalded milk. What does that mean exactly?
- Diana
CHEF D. DAY: Scalding milk simply means heating it to just below the boiling point. Scalding has two primary purposes: to kill bacteria and destroy enzymes that keep emulsifying agents in the milk from acting as thickeners. Since those two goals are accomplished when milk is pasteurized, scalding milk is necessary only when using raw, unpasteurized milk.

Many cookbook authors don't know this fact and therefore advise scalding milk even though it's usually not necessary today.

QUESTION: My kids have flown the coop. Cooking for just my husband and myself has become difficult. How can I cut a recipe in half?

signed, Mary

CHEF D. DAY: Simply cut it in half. But that's not really the problem. Packaging does not generally come in half sizes. But back to your question. The answer is really quite simple: leftovers. A quick example: you and your husband enjoy a baked ham dinner. But that's a lot of ham for two people. This would be my plan: after dinner I would trim and freeze one third of the leftover ham for later use. If the remaining ham is refrigerated properly, it will have a six to seven day shelf life and can be used for split pea and ham soup, ham steak and eggs, sandwiches, omelets, scalloped potatoes and casseroles. You get the idea.

The key is planning. Think beyond the first dinner. Save money, save time and simplify your life.

QUESTION: I had the asparagus at Capers and couldn't believe the way it tasted! Any tips on how I can prepare fresh vegetables at home with the same success?

signed, Michael

CHEF D. DAY: Most of our vegetables start with the same preparation: blanching. We blanch the asparagus by placing it in boiling water for no more than a minute. This sets the color and tenderizes the fiber. Quickly remove the asparagus from the boiling water and plunge into an ice water bath until the asparagus is completely chilled. At this point, remove from the water, pat dry and cover the asparagus with a paper towel. Refrigerate until you're ready to grill it. Season the asparagus with extra virgin olive oil, salt, pepper and grill it for a couple of minutes (until hot).

Another preparation we use sometimes is re-dipping the blanched and chilled asparagus in hot water for a minute to reheat. Then season it and serve it. This process can be used for many vegetables: carrots, green beans, broccoli and more.

QUESTION: I have a recipe for breaded pork cutlets that calls for bread crumbs. I've heard about panko. What is panko and can I substitute it for bread crumbs?

- Linda

CHEF D. DAY: When a recipe calls for bread crumbs, panko can be substituted. In fact, for 95% of all bread crumb preparations, I use panko. Several things set panko apart from regular crumbs. The most important, I think, is the coarseness. Some bread crumbs are ground, which creates a small, dense crumb. Panko is grated, creating a flake rather than a crumb. The flakes have a large surface area which tends to stay crisp longer than regular bread crumbs and also absorbs less fat. The flaky structure of panko ensures that the crumbs don't compress which forms a layer of lighter breading on the exterior of fried foods.

A simple panko recipe we use at Capers: Panko Shrimp

Start with large shrimp. I prefer white gulf shrimp (not farm-raised). Remove the shells and clean the shrimp. Rinse and pat dry.

Dredge the shrimp in flour seasoned with salt, pepper and cayenne. Dip in a beaten egg mixture. Roll in panko until well-covered. Fry in good quality oil (at about 325 degrees) until golden brown.

QUESTION: What is the difference between regular oregano and Mexican oregano?
- Kirk
CHEF D. DAY: The regular oregano you're referring to is dried Mediterranean oregano which is what's commonly sold in the grocery store. It's a sweet, strong herb essential in Mediterranean cooking. Mexican oregano is more pungent and not as sweet. It's best suited for spicy, hot dishes and can stand up to the stronger flavor. I don't recommend substituting one for the other. My preference is the Mediterranean variety or fresh oregano.

QUESTION: Chef, my wife always buys light or extra light olive oil. To me it has no flavor. She says it's better because it has less calories. What do you say?

signed Chuck

CHEF D.DAY: When it comes to olive oil at home, there is only one quality to buy: the best. But first let's make some sense out of labeling.

#1. Extra virgin olive oil is the first pressing or cold press and should have less than 1% acidity. It's the best.

#2. Next would be just virgin olive oil which is a little higher in acidity, about 2%. Basically it's slightly defective or low grade extra virgin olive oil.

#3. Pure olive oil comes from the 2nd cold pressing. It's much lighter in color and more bland in taste, but has no non-olive oil mixed in.

#4 Pomace or refined olive oil is heated with solvents. Don't buy this grade. It's bad for you and tastes like ****.

Now back to your question. The olive oils you asked about fall into this last category. Contrary to their names, the light and extra-light olive oils you see on the super market shelves contain the exact number of calories as extra virgin olive oil. Even worse, they're a mixture of refined olive oils that are derived from the lowest quality available through chemical processing.

My advice: buy extra virgin olive oil for both your sakes.

QUESTION: How can I tell if an egg is fresh without breaking it?
signed, Mitzi

CHEF D.DAY: There are a couple of ways to determine if any egg is fresh without breaking it. I'll give you the simplest. Place the egg in a bowl with several inches of water. If your egg sinks and lies on its side, you have a fresh egg. If it sinks, but stands partially or fully erect on its tapered end, the egg is over the hill, but technically still edible. If it floats, something is rotten in Denmark.

Basically, an egg loses moisture through its shell as it ages. This increases the size of the air pocket, causing it to float.

QUESTION: I'm really loving Radio Kitchen. Thank you so much for the great tips. I was curious if you have any tips on mushrooms. When you fry mushrooms, do you fry them at a high heat for a short time, or at a low heat for a shorter time? How long? Do you put the lid on the pan?
- Gwenna

CHEF D. DAY:
I love mushrooms, especially fresh and wild. We have quite a few wild mushrooms in our area: morels, chanterelles, shaggy manes and more. In the store, we have cultivated mushrooms: shiitake, enoki, button, oyster, crimini (or baby portabellos). But let's get back to your question.

I use high heat, extra virgin olive oil or butter, or both. Usually I use both. I start by placing a thick- bottomed fry pan over high heat. Quickly, I add a Tbsp. of extra virgin olive and a Tbsp. of butter. As soon as you see the butter start to turn a light brown, the pan is hot. Add the sliced mushrooms. Toss and shake the pan (uncovered) 3 to 4 minutes, depending on the size of the mushrooms. I like to add a few diced shallots or onions, a pinch of salt and a twist of fresh cracked pepper. Good sauteed mushrooms are lightly brown and not overcooked.

Tips of the Trade:

1. Mushrooms must be dry before sauteing.

2. The butter and oil must be very hot.

3. Don't crowd the mushrooms in the pan, or they'll steam rather than fry. If you're doing a large amount, do them in two batches. Remember, mushrooms are flavor sponges and flavor transfers quickly. In addition to the salt, pepper and shallots I like to finish sauteed mushrooms with a Tbsp. of white or red wine.

QUESTION: I have some recipes that call for cooking wine and I don't know what the difference is between cooking wine and regular wine. If I don't have cooking wine, does regular wine act as a good substitute?
- Debby

CHEF D.DAY:
I never cook without wine. Sometimes I even put it in the food.

Wine is used as a seasoning or flavoring for food. The quality of the seasoning should match the quality of the food.

If you have cooking wine in your cupboard, throw it away. It is generally very poor quality wine. The quality of the wine will greatly influence the flavor of the food. My first rule is always cook with wine that you like to drink.

A white wine for cooking should be medium bodied and dry (like a chardonnay or sauvignon blanc). For red wine, use a good, medium to full bodied wine like pinot noir, zinfandel or a cabernet, depending on what you're cooking. None of these wines needs to be expensive.

QUESTION: I have a recipe that calls for evaporated milk. What exactly is evaporated milk and can I substitute milk in its place?

CHEF D.DAY: Evaporated milk is unsweetened whole milk that has had 55 - 60% of its water removed. It's been concentrated so it has twice the fat and protein. Because of the difference in water content, you cannot substitute regular milk in its place. But you can reconstitute evaporated milk with an equal amount of water and use it in place of milk.

Some of my favorite uses for evaporated milk are: pumpkin pie, cheesecake and in my coffee when I'm camping.

QUESTION: I have a question for Chef Day, pick me, pick me! My family eats a lot of chicken and we really like whole roasted ones seasoned in a variety of ways, the problem is we occasionally get a crummy chicken (with no link to any particular brand) that just turns out bad (i.e. too dry, way too fatty, funny flavor with a well tested seasoning, etc.) so what can I look for when buying whole chickens or poultry in general for that matter, to help ensure I get a good one?

CHEF D. DAY: I look for birds that have clear, soft skin without blemishes or bruises. A soft thin skin shows the bird is young. The younger the bird the more tender, but younger birds have less flavor.

I look for birds around 3 to 4 lbs.:
- without growth hormones
- no antibiotics
- all vegetarian diet
- free range if possible

(just real chickens that have been raised in humane conditions)

Another note: some chicken has sodium added and this is done to produce a juicier bird. I prefer a chicken without the salt.

Remember you can brine or marinate the bird yourself.

QUESTION: What is the difference between salted and unsalted butter?
- Cathy

CHEF D. DAY: A lot. But first a little history. Before the electric refrigerator, bacteria was a problem when storing butter, and this is where the practice of salting butter originated.

Salt was added in fairly large amounts to act as a preservative. Today it is used as a flavoring.

As a young baker's apprentice, I was always told that the best quality and freshest butter was used for unsalted butter. Salted butter is really not a good idea for several reasons:

1. The salt content can vary a lot.

2. Serious recipes from serious cookbooks always call for unsalted butter.

Tip of the trade: It's a lot easier to add salt than it is to take it out.

QUESTION: After our wedding, I had a bunch of food left over. I hate waste. My most hated job would have to be a garbage man, not because of the grossness and stink, but because I would be horrified by the amount of waste we produce. Don't get me started. As absolutely exhausted as I was after our wedding, the last thing I felt like doing was using up the 5 - 10 lbs of sliced cheese I had stacked in my fridge. Since it was already in zip lock bags, I just threw all of them into the freezer and went to bed. So I'm wondering if I've ruined the cheese. Can cheese be frozen?

-Colleen

CHEF D. DAY: Thanks for your question, Colleen. I can answer it in 2 words: cheese fondue.

QUESTION: Chef, I baked some pork chops the other night. They came out good, but I think they could come out a little more moist. How do I keep my pork chops from drying out when I bake them in the oven?

CHEF D. DAY: Larry, you're not alone with this problem, but I think I can help. Right before Thanksgiving on the Radio Kitchen, we talked about brining turkeys. At Capers, we always brine our pork as well. I'll repeat the simple brine recipe:

1 gallon of water
1 cup kosher salt
1 cup brown sugar
You can cut this recipe in half or quarter it if you want. Because your pork chops are much smaller than a turkey, you're only going to need to brine them for 2 - 4 hours. Rinse the chops before you bake them. Remember, you're not going to need to salt them.

Concerning baking pork chops:
I sear them in a hot cast iron pan and then finish them in the oven. Don't overcook the chops - I cook them medium rare to medium. An overcooked pork chop will always be dry.

Good luck Larry!

This question comes to us from Jed Schroeder. What is the difference between a caper and a caper berry?

Jed, I'm really happy you asked this question. This is a question we get on an almost nightly basis at Capers. Hopefully, we can clear the air on the subject.

Capers are the flower bud of the caper bush, which grows in the Mediterranean. Capers are generally harvested in the wild, the hot spots being in France, Spain and Italy. Most of our capers come from France.

Jed, this is for you and I'll make it as simple as possible. The caper is the flower bud. It's picked before the flower starts to open and pickled in vinegar. Its size ranges from that of a small popcorn kernel to that of a pea.

To get the caper berry, the plant is allowed to flower which produces the fruit. Caper berries have the appearance of a green olive with faint white stripes. The berries have a slightly less intense flavor than the buds and they're commonly eaten like olives.

The smallest and most prized capers are called non pariel (none paray) in French. Because the buds develop quickly, the plants have to be picked on a daily basis, a procedure which increases their cost.

Capers are used in a number of sauces, for example tartar sauce or remoulade. We use them with seafood and in our olive tapenade and on pizzas. Capers can be fried and put on salads. At Capers, we use a lot of capers!

Here is the answer to William's Facebook question about what to do with bacon fat.

William -

Yes, you can and there are many ways to use bacon fat. After cooking your bacon (I always use the oven, the bacon is less likely to burn and will cook more evenly), remove the bacon and let the fat cool a bit. Then strain through cheese cloth and a strainer. At this point, it can be left out or refrigerated for future use. Bacon is roughly 40% saturated fat and high in sodium, so consume in moderation.

A couple ways I use bacon fat are sauteing vegetables for soups or combining it with olive oil to fry hashbrowns (I don't tell my wife this). Basting chicken, grilling steaks, you get the idea. If I'm not using the bacon fat up quickly, I toss a teaspoon on our German Shepherd's nightly meal. But you might ask Dr. Al about that.

Also, not related to cooking, bacon fat can be used to make soap, candles and if you consume enough bacon, you can fuel your diesel truck with it.

I have to admit my favorite sandwich is a BLT.

How do you keep bearnaise sauce from breaking? It's my favorite sauce. Lisa Barton

Hi Lisa. You've come to right chef for this question. As a young cook I traveled as much as I could. I spent close to a year on a very beautiful island in the Caribbean cooking in the restaurant of a boutique hotel. I must have had bearnaise stamped on my forehead, because every day I worked there, I made 4 gallons of bearnaise and hollandaise. I must say I learned every possible way to break a bearnaise. No other sauce has created more fear among cooks than the classic hollandaise, the base sauce for bearnaise.

It's really not that difficult. A correct emulsion is the real key. Also, having the right percentage of yolk to clarified butter.

A few reasons a bearnaise can break:
1. Temperature extremes during preparation. Bearnaise doesn't like to be too cold or too hot (not above 160 degrees).

2. Holding temperature is important. Hold it in a warm spot. I like to set it over a water bath, water temperature about 130 degrees, and cover loosely.

3. An opposite electrical charge. This happened to me a lot in the Caribbean. For example: a bearnaise will not properly emulsify during a thunder storm. It's a phenomenon of nature that happens with positive and negative electrical charges. It will neutralize some of the emulsifying electrical charge in the sauce. If your bearnaise does separate, there's still a chance you can pull it back together.

Start with a clean bowl. Add 2 egg yolks and place over a bain marie (water bath at a temperature not over 160) and whisk in the broken sauce. It should re-emulsify.

If you have any further problems, please email me at chefdday@gmail.com.

Question: Does Chef D. Day have ideas for easy appetizers for the holidays? How about some wine pairing ideas. Cathy Helder

Chef D. Day:

When we have company for dinner, we always want the appetizers to be easy on the chef so we can spend time with our guests when they arrive. Remember our kitchen motto at Capers: "mis-en-place (advance preparation)."

The work in this appetizer has already been done by the makers of the cheese, wine, cured meats and smoked seafood. All we have to do is arrange things and select wines that compliment your other choices. For my money, the best presentation is the most natural. Don't cut the cheese into slices or small blocks. Provide a cheese knife and spatula. With my cheese I would add some cured, sliced meats, maybe prosciutto, and smoked seafood. I like to do crostini, but crackers or well-made breads (for example baguettes) are great. For vegetables and fruits, offer roasted sweet peppers, assorted olives, olive tapenades, marinated green beans and grapes.

Concerning the arrangement: I usually separate the cheese and meats on two different platters. Wooden cutting boards also work great. Whole sprigs of fresh herbs (rosemary, thyme, oregano) are easy garnishes.

For the cured meats and smoked seafood, I would always have a dry-cured salami, Italian prosciutto, smoked rocky mountain trout or salmon. Roasted, chilled and sliced ham also works well.

For wine pairing, I'd recommend an unoaked Chardonnay or a Sauvignon Blanc for white wine and a Washington Cabernet Sauvignon, Merlot or Red blend for the red wine.

Question: How do I tell if pasta is done?

Chef D. Day: First, we need to know a couple pasta facts. When purchasing pasta, look for the best. You want pasta made from high gluten, durum wheat. The flour it produces is called semolina in Italian.

It's easy to cook pasta properly as long as you follow these trade secrets:
1. Synchronize your sauce with your pasta. When pasta is done, it waits for no one.
2. Use enough water. I recommend 4 quarts for every pound of pasta.
3. The water needs to be at a full boil and needs 1 to 1 and a half tablespoons of salt per gallon.
4. Never add oil to your water.
5. Add all the pasta at once without breaking and cover the pot.
6. Once water comes back to a boil, remove the lid and stir pasta frequently while cooking.

Back to our question, when do I know the pasta is done? Always check the time on the label. If it says 11 minutes, check it in 10. Exact timing is essential, so use a timer. At Capers, we cook it "al dente" which means literally "to the tooth."
I don't think we need to throw it against the wall, but pull a strand out, cut it in half and look for a small speck or white dot in the center. If it's done, drain carefully and do not rinse. Add your sauce immediately and serve.

This is a recipe we use at Capers for our Grilled Tuscan Chicken with Linguine. This is an uncooked sauce where the ingredients are simply added to the cooked pasta.

For one pound of linguine:

3 - 4 Tbsp. of sun-dried tomatoes, chopped
8 oz. fresh mozzarella cut into 1/4 inch dice
2 Tbsp. chopped fresh basil
2 Tbsp. chopped parsley
3 - 4 Tbsp. grated parmesan
1/4 cup extra virgin olive oil
salt and fresh ground black pepper

Heat the olive oil until it's hot. Add tomatoes, herbs, salt and pepper. Mix, then add the cheese. Toss with the pasta in a bowl and serve with grilled chicken.

There a a hundred variations on this. If you like more cheese, add more cheese. You can add red pepper flakes. Sometimes I add pesto....you get the idea.

QUESTION: Every year I do a roast turkey dinner for Christmas. I've got the turkey down and the stuffing is great, but the gravy is a disappointment. Please help. Christmas is coming soon!
- Cherie Rockstrom

CHEF D. DAY: Good gravy is no mere condiment. It brings the whole dinner together. Too often gravy is a last minute affair. It’s best made over several hours, started in advance and finished at the last minute. A well-made gravy or sauce needs to start with an excellent stock. The only way to make a stock is with bones. A few months prior to Christmas, I start saving all my cooked or raw poultry bones (turkey, chicken, duck). I save them by breaking them down as much as possible and freezing them.

STOCK
Make your stock the day before. Start with a 6 qt. stock pot. Add a minimal amount of oil and 1 cup onions, 1 cup celery and 1 cup carrots (all chopped). Lightly saute the vegetables (called a mire-poix). Then add turkey giblets, neck and tail pieces. Add a sprig of rosemary, a sprig of thyme and a bayleaf. Saute for an additional 2 minutes. Put the bones into the stock pot, pressing down as much as possible. Barely cover the bones with cold water, bring to a boil and adjust the heat to a low simmer. Continue to simmer for one hour to an hour and a half, skimming the foam that rises to the top.

Remove from heat, let cool for a few minutes, then strain the stock into another container. This stock could be put back on the stove and reduced by 25% to give a richer, more flavorful stock (optional). At this point, the stock can be chilled overnight. The next day, scrape the fat off the top and discard.

GRAVY
For thickening the gravy, we're going to use a roux.

1/2 cup unsalted butter
1/2 cup plus 2 Tbsp. all-purpose flour

Heat butter in a large, heavy sauce pan over medium heat. Whisk in flour and cook until light brown and fragrant, 6 to 10 minutes.

GRAVY RECIPE:
5 cups stock
1/2 of the roux mixture
1 cup white wine (for deglazing the pan)
Salt and pepper

Heat the stock, then add half of the roux. Bring the stock back to a boil. Check for consistency. If you’d like it to be thicker, add a little more roux. If you have roux left over, refrigerate it and use it next time you need to thicken something.

When the turkey is done, remove it from the roasting pan and strain off the fat. Put the roasting pan over 2 burners at medium-high heat and cook for 1 minute, stirring. Add 1 cup of white wine (called deglazing), stirring and scraping up the brown bits with the spoon. Reduce by half and pour into your thickened stock. Season with salt and pepper.

QUESTION: My mashed potatoes are never fluffy and light. They're always heavy and have the consistency of glue. My husband is threatening to use them for his next shop project. What should I do? - Bev Gordinier

CHEF D. DAY:
There are 3 reasons mashed potatoes fail:
1. choosing the wrong potato
2. overcooking
3. undercooking

For simplicity's sake, let's put potatoes in 2 categories:

1. high in starch or baking pototoes
2. Potatoes low in starch for cooking or boiling.

For mashed potatoes, we need the higher starch variety or baking potato. My choice is the russet. Here's my recipe (serves approx.6).

2 pounds russet potatoes peeled and cut into 2 inch chunks
7 Tbsp unsalted butter
1 cup cream
1 tsp. salt
pinch of nutmeg
pinch of ground white pepper

Put potatoes in a large sauce pan, cover with cold water. Bring the potatoes to a boil over medium heat and cook until they are tender when pierced with a fork. In checking for doneness, the method I trust most is to put one of the potato pieces on a cutting board and gently apply pressure with the back of a cooking spoon. It should break or mash easily.

While potatoes are cooking (approx. 15 - 20 minutes), put remaining ingredients in a small sauce pan and heat to a boil, then keep hot. Drain potatoes well. Put the potatoes through a food mill or ricer into a warmed bowl and whisk or blend in the hot cream mixture. Serve immediately.

Trade secrets:

1. Remember, if it grows beneath the ground, start it in cold water. If it grows above the ground, start it in hot water.

2. Cooking times are always an estimate. If it says 15 minutes, check it in 12.

3. If you're not having fun, it's not going to taste good.

QUESTION: I’m wondering if Chef Day has a great Banana Bread recipe! -Kimberly Coley-Beech

CHEF D. DAY: It seems like every time I make banana bread, I use a different recipe. Try this one and let me know what you think.

BANANA BREAD:

2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp grated lemon zest
1 and 1/2 cups toasted walnuts, coarsely chopped
3 over-ripened bananas, well mashed
1/4 cup sour cream
2 large eggs, lightly beaten
6 Tbsp. unsalted butter
1 tsp vanilla extract
1 tsp almond extract

Preheat oven to 350 degrees. Grease and flour a 9 inch loaf pan. Whisk together flour, sugar, baking soda, salt and walnuts in a large bowl.

Mix mashed bananas, sour cream, eggs, lemon zest, melted butter, vanilla and almond extracts. With a spatula, fold the wet mix into the dry mix until just combined. Scrape batter into prepared loaf pan. Bake about 55 minutes or until a toothpick inserted into the center comes out clean.

Recipe for Whipped Cream

2 cups heavy cream
2 Tbsp. powdered sugar
2 tsp. corn starch
2 tsp pure vanilla

Refrigerate the bowl and beaters at least 20 minutes.

In a small sauce pan, add 1/2 cup cream and mix in cornstarch and powdered sugar. Stir until smooth. Bring to a boil, stirring constantly. It will thicken in a few seconds. Scrape into a small bowl, cool to room temperature and add vanilla.

In your chilled bowl, add the rest of the cream and beat until it starts to thicken. Add the powdered sugar-cornstarch mixture in a steady stream, beating until stiff peaks form.

A few trade secrets:
- use heavy cream that contains 40% butterfat
- powdered sugar-cornstarch mixture must not be warm when added to the cream
- cream must be cold when beaten
- do not overbeat or you'll have butter

Alma's Cranberry Relish

4 cups cranberries washed and sorted
2 apples peeled and cored
2 oranges
1 lemon
1 Tbsp. balsamic vinegar (my addition)
2 and 1/2 cups cane sugar

Seed and quarter the oranges and lemon. Put all ingredients in your food processor and pulse until blended. Don't overdo it (leave a little texture). Makes about 1 and 1/2 quarts. Will keep in refrigerator several weeks.

From Chef D. Day
re: Brining turkey.
A simple brine produces a moist, flavorful and tender turkey, chicken, wild duck, pheasant or any game bird. It's easy. Remove the cavity parts and rinse the bird under cold water. Place it in a container large enough to hold the bird and totally cover it with brine. Refrigerate for 12-24 hours, depending on the size of the bird.

Brine Recipe:
1 gallon water
1 cup kosher salt
1 cup brown sugar
(double the recipe for turkeys and other large birds)

Turkey Brining Tips:

1. Rinse the turkey after brining.
2. You will not need to salt the bird.
3. Avoid self-basting turkeys (they may be too salty after brining).

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