World Chef: Symon shares tips to cook like a pro | Reuters

Chef Michael Symon is one of the most under-rated chefs in the US. I watch his "Cook Like an Iron Chef" show to learn his cooking techniques.

Chef Symon has three rules for cooking great food -- 1) select good ingredients; 2) use proper cooking techniques; and 3) keep it simple! 

In a recent episode of his show, he prepared an eggplant and tomato sauce with Monk Fish, garnished with orange zest. Although I don't care much for eggplant, I now can't wait to try the recipe.

Most of the competition style food shows like"Iron Chef America" don't really allow the audience to learn the step by step techniques that are so essential to cooking good food. The focus of the competition shows is the hype and drama so one misses out a lot on how the food is actually cooked.

This is the reason why I like the Cooking Channel and Chef Alton Brown's Good Eats where the focus is on the food and cooking techniques. It is a real joy to watch Chef Symon cooking. He is so talented and very modest and his laugh is just infectious!

I guess I am not the only person that has noticed and appreciates Chef Symon. Read the recent interview below of Chef Symon by Reuters for more insight about this unassuming and very talented chef.

World Chef: Symon shares tips to cook like a pro | Reuters

By Richard Leong

NEW YORK | Tue Jul 27, 2010 7:11pm EDT

NEW YORK (Reuters Life!) - Chef Michael Symon says home cooks can make the same sophisticated dishes he creates on the reality television competition "Iron Chef America."

In his new show, "Cook Like an Iron Chef," Symon, a graduate of the Culinary Institute of America in New York, shows viewers how to prepare dishes centered on one ingredient, which is the basis of the show.

The 41-year-old award-winning chef, who co-owns five restaurants in Michigan and Ohio, including Lola and Lolita, spoke to Reuters about elevating home cooking, the importance of using good ingredients and introducing a new generation about the importance of food.

Read more: http://www.reuters.com/article/idUSTRE66Q6YN20100727

Introducing Hendrick's Gin Cocktails!

I had an incredible experience last night. I set out to two communities in Seattle to gather information for a website that I am currently working on. 

After completing my research I decided to drop by the Kathy Casey Food Studio in Ballard, WA, to see Kathy.

I really lucked in! Upon arrival at the Studio, Kathy and her staff greeted me warmly and she invited me to stay for a Hendrick's Gin cocktail demonstration event. 

A videographer interviewed me soon as I received and tasted Hendrick's Gin for the first time. I was surprisingly calm and gave good feedback about my first impression like an expert food critic. I hardly ever drink alcoholic beverages so I am not an authority on the subject. A very occasional glass of wine is my drink of choice!

I learned quite a lot about gin and mixology during the event. I can now shake and pour a cocktail like a true mixologist. 

I learned that the secret ingredient that gives gin its peculiar fragrance is juniper berry. However, Henckel's Gin which is distilled in Ayrshire, Scotland has a particularly unique flavor that is distinct from other gins. In addition to juniper berries and cucumber, Hendrick's Gin's distiller or "stillman" blends and infuses 11 botanicals including caraway seeds, elderflower, chamomile, orange and lemon peel, coriander, rose petals and various roots in small batches to create Hendrick's Gin's unique flavor.

To enhance the Hendrick's Gin cocktail, one has to layer it with the some of the original ingredients in the drink such as lemon juice, elderflower liquer, and cucumber. We noticed that adding a slice of cucumber to the cocktail significantly mellowed out the cocktail

[Please note -- if you decide to add mint, basil and other herbs and fruit juices to a Hendrick's Gin cocktail make it real subtle. Neither of these herbs is included in the blend of botanicals that flavor Hendrick's Gin so a subtle and very light treatment is the way to go. The basic rule of thumb is to respect the efforts of the distiller and refrain from adding ingredients that overwhelm the flavors that the distiller has so carefully blended.]

For the last cocktail, we added a splash of orange bitters and a dry sparkling wine to the Hendrick's Gin. I showed the guests at my table how to gently swirl their drink in order to volatize and inhale the "esters" -- a wine snob term that I learned from a Sommelier at the former Christian Brothers' Winery in Napa Valley.

 

After the demonstration event, the videographer interviewed us again as we were munching on a delectable spread of hors d'oeuvres that Kathy and her staff had laid out for us. We discussed which of the Hendrick's Gin cocktails had made the most impression on each of us -- most agreed that the cocktail with Elderflower liquer and a slice of cucumber was the one that they liked the most. To be honest, after two cocktails I probably added more syrup to my last cocktail than I should have so it was the one I liked the most! 

We also discussed the possibility of using Hendrick's Gin in cooking like we would wine or beer. I think true Hendrick's Gin connoisseurs would probably faint if they had heard our plan to use Hendrick's Gin for cooking! However, I think it would be cool to add it to my Zesty Spice Cake!

After three or more cocktails, all present agreed that it would make sense for me to open an African Restaurant here in Seattle. Apparently, there is a three-day test restaurant that one can operate to gauge interest and attract investors. I suggest that we re-evaluate the African Restaurant proposition when the effect of the Hendrick's Gin has completely worn off!

Here is a great review of Hendrick's Gin: http://www.liquorsnob.com/archives/2006/01/hendricks_gin_review_wake_up_and_smell_the_roses.php

Hendrick's Gin Cocktail Recipes: http://www.hendricksgin.com/#/us/treasury/ 

BTW, you would need a good cocktail mixing set to measure, mix and pour a great cocktail. If you don't have one just improvise!

So folks, you just might see a video of me on the Hendrick's Gin website -- espousing about the finer aspects of Hendrick's Gin cocktails!


Warning: Drink responsibly! Don't drink and drive and don't drink, if you are pregnant!

25 things chefs never tell you | Yahoo! Green

You always learn something new. I had never heard about The French Laundry, an exclusive restaurant located in Yountville, CA, in Napa Valley, until I read the article below about secrets that restaurant chefs never share with you.

One thing they forgot to add -- never be mean to the wait staff they have to handle your food from the kitchen to the table and stuff can happen! Just be pleasant even if you are not pleased with the service.

25 things chefs never tell you | Yahoo! Green