Finals week is on us once again. This week we have had to turn in a paper, do an oral presentation on the paper, take a written exam and then do a practical exam. To say it has been a busy week is an understatement. Lots research and lots of kitchen time.
The paper and oral presentation needed to be on basically any culinary food item. We had to discuss the history of it, practical daily uses for it, any religious implications of it (if any) and any strange or unusual uses of the item. This was actually a lot of fun to research.
The item I came up with was Rocky Mountain Oysters. If you are unaware of what those are, they are bull testicles. This didn't sound tasty at all at first, but the more I dug into this project the more I found out they are actually quite tasty. Historically, bull testicles and sheep testicles have been eaten for thousands of years. Once thought to enhance virility. It is still considered in some cultures to be an aphrodisiac. In actuality, the virility part is completely untrue, because any of the virility aspects of it are cooked out.
In the Western part of the US, it is not uncommon at all to serve bull testicles. Depending on the area, they are either Rocky Mountain Oysters or Prairie Oysters. They are usually skinned, battered and deep fried. They are usually served as an appetizer, but sometimes as an entree. There are quite a few festivals held in the West with Rocky Mountain Oysters as the main star.
The coolest part of all the research I did, was find the most unusual uses for Rocky Mountain Oysters. I think the most unusual is done by Wynkoop Brewery in Denver, CO. As an April Fool's joke, they produced a YouTube video about making a beer out of Rocky Mountain Oysters. The video and demand was so popular, they decided to actually brew the beer. It is called Rocky Mountain Oyster Stout. Their head brewer Andy Brown developed the beers recipe. I have included a link at the bottom of this, to their page so you can read their blog and watch the video.
I wrote to the wonderful folks at Wynkoop and told them about my project. I asked permission to talk about their product, as well as use information from their site. Mr. Marty Jones and Ms. Shannon Berner contacted me. They were more than supportive of my project. Mr. Jones offered to send me some of their Stout to sample and share with my class. Their support on this project has been a fantastic experience.
So the the big question is "How's the beer?" This is absolutely the best stout I have ever had. It has a nice dark rich color. The taste is a nice nutty, chocolate and deep coffee flavor. The beer is smooth with no bad aftertaste at all. It's almost like one of those expensive, chain coffee places iced coffee, but with a better taste and a little more kick. I think one of my favorite things about Rocky Mountain Oyster Stout, besides the taste, is the genius of marketing. They are sold in two pack cans. It's obvious the folks at Wynkoop have a great sense of humor, as well as a great love of beer.
If there were any negatives to this stout, it would be the lack of availability, especially on the East Coast. So if you get a chance to visit Wynkoop or find their beer online, by it. They brew their Rocky Mountain Oyster Stout in very limited quantities, so act fast.
Thanks again to everyone at Wynkoop Brewery; Especially Marty Jones and Shannon Berner. And just for the record, I got an A on my written project and my oral presentation.
Until next time,
Bon Appetit
http://www.wynkoop.com/beer-blog/item/178-wynkoop-releases-first-cans-of-rocky-mountain-oyster-stout
Wednesday, June 26, 2013
Monday, June 3, 2013
Everything's Better With Bacon
Because I am but a culinary student, I have taken the time to cook some things in our home to practice my skills. My most recent creation (which I cannot take credit for coming up with) is a household favorite among the kids. Bacon Mac N Cheese!
This is not some (pardon the pun) cheesy box mac n cheese, but REAL mac n cheese. One of my Chef Instructors told me about this creation of his, so I decided to make it for the family. With a house full of picky eaters, I was presently surprised that this was such a hit. But then again... it is made with bacon!
In making this, I got to practice a few different techniques and outcomes I learned in school. The first is a Roux, which is simply mixing flour with a fat. Usually clarified butter, but in this case, bacon grease.
The next is making Bechamel sauce. This is simply a white sauce made with white roux and milk. And then from the bechamel, we make a cheese sauce. I thought this was a great way to practice these various techniques and make something for the pickiest of eaters.
I will list the ingredients on here and instructions as well as I can.
1 lb bacon
8oz - 16oz flour
half gallon of whole milk
Half of Sweet Onion (Vidalia is prefered!)
2 lbs of elbow noodles
2 lbs of sharp cheddar cheese (grated)
8oz bread crumbs
Kosher Salt
White Pepper
Nutmeg
Bay leaf
Cloves (2)
This makes a TON!! But well worth it!
First you need to cook the bacon. After all the bacon is cooked, set it off to the side. Drain the grease off. I drain mine through a napkin and into a jar. This helps keep the grease as clean as possible. (Mmmm... clean grease!)
Get a stock pot and pour the grease in it. Put over medium heat. Slowly mix in the flour until you have something that resembles almost a paste like consistency. Constantly whisk while mixing the two ingredients. Once this is done, you should have what is known as white roux... although it's more of a blond roux because of the bacon grease.
Turn the heat down to med low... then start slowly and gradually adding the milk. Keep whisking the during this process. Also get a spatula to work the edges of the pot where the whisk doesn't reach. As you work in the milk... the sauce will start to thicken as you whisk. Keep adding milk until you have something that looks about like cake batter. Maybe just a little thinner. This is now your bechamel. Turn this down to a simmer. Stirring with the spatula about every 2 - 5 minutes to keep it from sticking to the bottom of the pot. This needs to simmer for at least 15 minutes, but 30 is better. Do NOT cover. Season with kosher salt (to taste) and just a pinch of white pepper.
Take the half of an onion, cut a slit in it. Place the bay leaf in the slit. Then take the cloves and stick them in the onion as well. (Make it a little face). Put this in the bechamel while simmering.
After the simmering period, remove the onion (use a small strainer and scoop it out). Then slowly add the grated cheese to the mixture. Don't add all of it. You need some for the top! Maybe turn the heat up a little to help melt the cheese. KEEP STIRRING! If the sauce gets too thick, you can add a little milk to thin it out again. Once the cheese is melted in, turn back down to simmer... stirring occasionally.
While this is simmering... cook your noodles. While the noodles are cooking, make your topping. Take the crisp bacon and break it down into small pieces. Size is all up to you! Put the broken bacon, cheese and bread crumbs into a bowl and mix together with your hands.
Once the noodles are done, drain and fold into the cheese sauce. Once all blended together, place in a deep Corningwear type dish. Cover with your topping and place in the oven at 350 for about 20 minutes or until nice and bubbly.
Take this dish to the next family reunion or work party and you will be the hit of the party!
Until next time...
Bon Appetit
This is not some (pardon the pun) cheesy box mac n cheese, but REAL mac n cheese. One of my Chef Instructors told me about this creation of his, so I decided to make it for the family. With a house full of picky eaters, I was presently surprised that this was such a hit. But then again... it is made with bacon!
In making this, I got to practice a few different techniques and outcomes I learned in school. The first is a Roux, which is simply mixing flour with a fat. Usually clarified butter, but in this case, bacon grease.
The next is making Bechamel sauce. This is simply a white sauce made with white roux and milk. And then from the bechamel, we make a cheese sauce. I thought this was a great way to practice these various techniques and make something for the pickiest of eaters.
I will list the ingredients on here and instructions as well as I can.
1 lb bacon
8oz - 16oz flour
half gallon of whole milk
Half of Sweet Onion (Vidalia is prefered!)
2 lbs of elbow noodles
2 lbs of sharp cheddar cheese (grated)
8oz bread crumbs
Kosher Salt
White Pepper
Nutmeg
Bay leaf
Cloves (2)
This makes a TON!! But well worth it!
First you need to cook the bacon. After all the bacon is cooked, set it off to the side. Drain the grease off. I drain mine through a napkin and into a jar. This helps keep the grease as clean as possible. (Mmmm... clean grease!)
Get a stock pot and pour the grease in it. Put over medium heat. Slowly mix in the flour until you have something that resembles almost a paste like consistency. Constantly whisk while mixing the two ingredients. Once this is done, you should have what is known as white roux... although it's more of a blond roux because of the bacon grease.
Turn the heat down to med low... then start slowly and gradually adding the milk. Keep whisking the during this process. Also get a spatula to work the edges of the pot where the whisk doesn't reach. As you work in the milk... the sauce will start to thicken as you whisk. Keep adding milk until you have something that looks about like cake batter. Maybe just a little thinner. This is now your bechamel. Turn this down to a simmer. Stirring with the spatula about every 2 - 5 minutes to keep it from sticking to the bottom of the pot. This needs to simmer for at least 15 minutes, but 30 is better. Do NOT cover. Season with kosher salt (to taste) and just a pinch of white pepper.
Take the half of an onion, cut a slit in it. Place the bay leaf in the slit. Then take the cloves and stick them in the onion as well. (Make it a little face). Put this in the bechamel while simmering.
After the simmering period, remove the onion (use a small strainer and scoop it out). Then slowly add the grated cheese to the mixture. Don't add all of it. You need some for the top! Maybe turn the heat up a little to help melt the cheese. KEEP STIRRING! If the sauce gets too thick, you can add a little milk to thin it out again. Once the cheese is melted in, turn back down to simmer... stirring occasionally.
While this is simmering... cook your noodles. While the noodles are cooking, make your topping. Take the crisp bacon and break it down into small pieces. Size is all up to you! Put the broken bacon, cheese and bread crumbs into a bowl and mix together with your hands.
Once the noodles are done, drain and fold into the cheese sauce. Once all blended together, place in a deep Corningwear type dish. Cover with your topping and place in the oven at 350 for about 20 minutes or until nice and bubbly.
Take this dish to the next family reunion or work party and you will be the hit of the party!
Until next time...
Bon Appetit
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