January 22, 2019
January Recipe of the Month: Focaccia Bread and Roasted Bone Marrow
1 1/2 cups warm water
1/2 Tbsp active dry yeast
1 Tbsp molasses
1/2 cup olive oil
3 Tbsp dried rosemary(ground fine)
1 1/2 pounds bread flour
1/2 Tbsp salt
1/4 cup Kalamata olives- diced
1/2 cup sun-dried tomatoes
Add warm (98-103 degree) water to your mixing bowl. Add yeast and molasses. Let rest until yeast has begun to bubble. Add olive oil and mix. Add rosemary, bread flour, salt. Mix with dough hook on low speed for about 4 minutes until dough pulls away from the sides. If after 4 minutes its still not pulling away, add a bit more water to make it come together.
Place a piece of plastic wrap over your bowl and let dough rise for about an hour or until it has doubled in size.
Spray a 18x 13" half sheet pan and set aside. Lightly flour your surface and using a rolling pin, begin to roll out dough. Try to keep it as rectangular as you can.
Dough will be very springy and may shrink a little after each pass of your rolling pin. Try to get dough to be about 18 x 13". To transfer dough from the counter to the pan, pick up dough in the center and let the weight of the dough continue to stretch the dough out.
Lay in pan and using your hand stretch the corners until it fits in the pan. Wrap in plastic wrap and let rise for about an hour or until doubled in size.
Once doubled in size, pour about 2 Tbsp of olive oil over the top of the dough and use your fingers to create small divots for the oil to rest in across the whole top of the dough.Sprinkle with sun-dried and olives.
Bake at 350 for 20 minutes or until golden brown.
Bone marrow is one of those hot trends that most people think they could never try as it sounds too weird or too hard to make. It is actually so easy to make you will be astounded. The rich flavor of bone marrow is sure to wow your guests at your next party.
Marrow bones (whole or crosscut as desired) and Kosher Salt
Preheat your oven to 450 F. A overhead direct heat option (a roast or broil setting on your oven) is preferred.
Add a nice sprinkle of kosher salt to the marrow bones. Roast for 15-20 minutes until nicely browned and the marrow is rendering but only barely spilling from the bones.
If desired, add the optional glaze about halfway through roasting.
Ingredients for Glaze
3 Tbsp butter
1 1/2 Tbsp shallots
1 Tbsp garlic
1 Tbsp capers
1/2 c red wine
Fresh ground black pepper to taste
Directions for Glaze
Prepare the glaze in advance of roasting the bones (this can be done while the oven preheats).
Melt the butter in a sauté pan. As the butter just starts to brown, add the shallots, garlic and capers. Cook until nicely caramelized. Remove from the heat. Move the butter to a separate bowl. Return pan to the heat, deglaze the pan with the wine. Once the browned bits are incorporated and the wine starts to reduce, remove from heat, and add the liquid to the butter.
Spoon the glaze over the marrow bones about halfway through the roast. Add the black pepper over the top of the glaze.
The marrow is very rich. It doesn’t need much other than salt. The glaze is entirely optional. In fact, when time allows, it can be fun to taste both preparations in tandem. Don’t discard the leftovers just yet! The leftover marrow (from both the bones and the roasting pan), can be collected and whipped into a wonderful butter for future use. The spent bones can be simmered with your next beef stock, bordelaise, or other sauce for added richness and depth. And one of my personal favorites - after you’ve enjoyed the marrow, while the bones are still warm, use an emptied bone as a luge for a dram of fine whiskey or scotch.
December 26, 2018
A Very Special Baby Shower!
December 5, 2018
Badass Boards: Kaleb’s works of art.
Tips for care of your end grain board
- Utah air is awfully dry and cause wood boards to split and crack. Conditioning the wood will prevent cracking and keep it looking beautiful. A good rule of thumb for treating a new board is to oil once a day for a week, once a week for a month, once a month for a year, and once a year for life. You should also treat wood after washing with heavy soap or anytime the wood looks dry.
- There are various conditioning oils, creams, waxes and blends available specifically for wood boards. However, the simplest solution is as good as any: mineral oil. Avoid vegetable oils and any others that aren't perpetually stables since they will eventually go rancid and make your board stink.
- Keep your cutting board on the counter top where it can breath. Avoid storage in places where airflow is stifled and where moisture can get trapped.
- Always wash your board by hand with soft materials. Only use soap when necessary. Never wash in the dishwasher, and never leave the board to to soak submerged.
November 29, 2018
Top picks for the kitchen! Holiday gift ideas from our chefs.
Ryan Crafts- Burr Coffee Grinder
The single most important step to take to improve your home coffee experience is using freshly roasted and freshly ground beans. I find the best beans are almost always from a local roaster (Publik, D'Bolla, and Pink Elephant are some of my Utah favorites). I weigh out the beans for my cup each morning and grind immediately prior to brewing with burr grinder.
Kaleb Crafts- End Grain Cutting Board
End grain boards last longer than edge grain boards. End grain boards are easier on your knives, leaving them sharper longer. They're also one of the most beautiful additions you can make to any kitchen.
Meagan Crafts- Bench Knife and Squeeze Bottle
The 2 items I use most in my home are a bench knife and squeeze bottle. I use my bench knife to cut and divide breads, desserts, and candies. It is the way it fits in your hand as opposed to a chef knife that makes it faster to use. I use squeeze bottles for everything—dressings, chocolate, sauces, etc. It makes plating and designing fun and creative!
Chef Brandon Roddy- Immersion Blender
From soups to vinaigrettes, a stick blender in your home will change a daunting task to the easiest thing to do in the kitchen.
Chef Robert Mendoza- Can Opener
I recommend a good can opener! I can make do with a lot of other things, but there is really only one way to get into a can!
Chef David Dexter- Vegetable Peeler
This is simply for ease. Every home has 3 or 4 vegetable peelers, but only 1 good one. Invest in a quality one and throw the other ones out!
Chef James Arnold- Cutting Board
My cutting boards are my most used items in my kitchen. I love having set cutting boards for each type of food I am cooking—poultry, red meat, vegetables, etc.
Chef Utahna Warren- Quality Olive Oil and Balsamic Vinegar
Drop the money to buy some quality olive oil and balsamic vinegar. It will change the way you cook.
Chef Jaden White- Mixing Bowls
Mixing bowls are a great addition to your collection. At Culinary Crafts, we have dozens and dozens of bowls and the varying sizes makes the kitchen experience a breeze.
Chef Libby Rice- Electric Stand Mixer
My KitchenAid is my most precious possession in my kitchen. I don't know how people managed to whip cream and egg whites or hand knead dough endlessly back in the day. A good mixer can change the speed and efficiency with which you cook in the kitchen.
Chef Kayde Dexter- Cast Iron Pan
A 9-11" cast iron skillet is the most versatile pan I own. It adds a cool level to home cooking.
Chef Raquel (Rocky) Ortega- Heat Resistant Spatula
Make sure you find one that can withstand the heat, it will ease your cooking experience.
Chef Lacy Johnson- Instant Read Thermometer
The best way to revolutionize the way you cook is with and instant read thermometer. Getting your proteins to the perfect temperature instead of guessing will change the way you eat.
Chef Danielle Mahoney- Chef Knife
You cannot even begin cooking without a quality chef knife. If I was going to upgrade any item in my kitchen it would be a good knife first!
Chef Madison Oliveira- Rice Cooker
As silly as this may seem, my mother-in-law gave us a rice cooker for our wedding, and I am never going back. It is wonderful.
Chef Megan Gagne- Off-Set Spatula and Piping Bag
As a pastry chef, I love to decorate—especially for the holidays. An off-set spatula and piping bag with tips are key to decorating all those fun desserts and plates for your holiday season.
Chef Cambridge Dockendorf- Kitchen Shears
If you follow our blog, last week we showed you all the glories of spatchcocking a turkey. The magic of kitchen shears doesn't stop there. I use mine every day and I love not having a pair that has to cross over—they are just for cooking.
Chef Jocelyn Gillies- Scale
Cooking is a science, the weight of your ingredients is so important, a volume measurement is never as precise as it should be. A scale will change the quality of all your recipes.
Chef Hunter Ashton- Microplane
A microplane in your home will add a new level to your cooking. Fresh orange zest over your pork loin or fresh nutmeg shaved right into your egg nog is a beautiful addition.
Chef Kyle Castillo- Non-Stick Skillet
A good non-stick skillet is a great addition to any kitchen. You cannot have too many of these!
Chef Dardree McClellan- Serrated Knife
I bake bread in my home all the time and having a great serrated knife makes my life easier.
Chef Calli Kassel- Hallow Ground Santoku Knife
A quality chef knife is important but an Asian chef knife is super cool. Because the blade is ground at a 20 degree angle it is crazy sharp and makes cutting anything like cutting though butter.
Chef Allison Parker- Knife Sharpener
I recommend a knife sharpener, not a honing steel (although that is a great piece as well), so you can keep your blades crazy sharp. Being able to do this at your home instead of taking it to a shop makes keeping your knifes sharp easy and convenient. Having this addition to your kitchen will surprise you by how dull your knives can get.
Chef Megann Brimhall- Bacon Grease
I couldn't think of a tool, but I certainly use bacon grease often! Don't be grossed out—I use it to grease pans, fry pancakes and eggs, and sauté vegetables—yummm. A great Christmas gift for me would be a pound of bacon and a wide mouth mason jar specifically for keeping my grease. Make sure to buy a little strainer specifically to get out the little bits of bacon, though, so it doesn't go rancid.
Chef Adam Park- Large Flake Salt and a Salt Cellar
Most home cooks under season. One of the best ways to finish a dish is with some beautiful seasoning salt. A salt cellar will help you keep your finishing salt separate. Also, salting by hand is more balanced than using a shaker. The salt cellar lets you measure your salt in your palm.
November 15, 2018
The Amazing One Hour Turkey
Ingredients 1 cup of butter 2 bundles of each, fresh sage and thyme 15-20 lbs turkey---neck and giblets removed 10 cups water 6 cups apple cider 1/3 cup apple cider vinegar 2 cups kosher salt To cook your turkey in 2 hours, the key is butterflying your bird. It is quite simple, lie your bird on a large cutting board breast side down. Take a pair of kitchen shears and get a good grip on your bird, then cut down the length of the bird. Start at the tail and slice up to the neck cutting down one side of the backbone. If you get too close to one of the bones, don't try to cut through it. Just adjust your shears and cut around it. Continue until you have completely separated one side from the backbone. Repeat on the second side of the backbone, so you will have the backbone completely separated. Make sure your cuts look clean. If you see any large bits of fat or marrow, use your hands to get those out of the way. Flip your turkey back over so the breast is up. Then open up the back that has your lovely slit in it and straighten out the legs so it almost lies flat on your cutting board. Now the fun part. Place your hands on the breast bone and press down hard until the turkey lies flat. This takes a decent amount of force. You will hear a few cracks in your turkey as you break the bones. Your bird is now ready to brine. Combine water, cider, vinegar, and kosher salt, 1-3 sprigs of thyme and sage. Because you have butterflied your bird your brine will be truly able to cover the whole bird in just your roasting pan. Refrigerate 12 hours or overnight. In the morning, rinse your bird thoroughly and dry completely with paper towels. Using your fingers, separate the skin from the breasts and thighs. Rub the butter over the breasts and thighs, under the skin. Slide a few leaves of sage and sprigs of thyme under the skin. Season all the sides with salt and pepper.
When I used to cook turkeys with my mom, it was 20 minutes for every pound of turkey and 6 hours later we would finally have a turkey. It took constant minding and focus and the oven was completely useless for anything else as it was full of a turkey at a ridiculously high heat. This method of cooking your Thanksgiving turkey will change the Thanksgiving Day madness for good.