What is that and how do I cook it? What is that and how do I cook it?

Broaden your culinary horizons Broaden your culinary horizons with Food Bank Foodwith Food Bank Food

Executive Chef Jon EmanuelExecutive Chef Jon Emanuel

Project Angel HeartProject Angel Heart

What is Project Angel Heart?What is Project Angel Heart?• Our Mission: Delivering nutritious meals to improve

quality of life, at no cost, for those coping with life-threatening illness.

• We’ll serve just over 400,000 meals this year• 3 millionth was in August, 2009!• Nearly all meals made from scratch• Most meals are modified for special diets• FBR product accounts for approximately 20% of our food• “ A meal with heart gives hope.”• www.projectangelheart.org, and on Facebook and

Twitter• Questions about Project Angel Heart?

Who is this guy?Who is this guy?• Professional Chef since 1993• Graduate of California Culinary Academy• Kitchen experience in Marriott hotels, Roy’s, SF

49ers• Executive Chef at Glacier Bay Country Inn and

South Pole Station prior to Project Angel Heart• Chef-Instructor at Metro State• Have volunteered locally at Operation Frontline

(member agency) and Rosa Linda’s

Today’s Menu• Discuss individual ingredients

from the list• What they are• How they’re used• Questions

• General Q&A

Resources to put you on the path…• On Cooking by Labensky/Hause• The Professional Chef C.I.A. text• Professional Cooking by Wayne Gisslen• Cook’s Illustrated, Gourmet, Bon Appetit,

Saveur, etc.• Food section• Ask a chef• Volunteer at Project Angel Heart or Operation

Frontline

During this little chat…

• Ask questions!

• Offer up ideas!

• Stay on topic

Greens-- ChardGreens-- Chard• Swiss, green, rainbow, etc.Swiss, green, rainbow, etc.• Season is late spring, early Season is late spring, early

summersummer• Leaves have a mild, slightly Leaves have a mild, slightly

irony, earthy tasteirony, earthy taste• Leaves and stems should be Leaves and stems should be

cooked separately or combined cooked separately or combined after stems are nearly cookedafter stems are nearly cooked

• Wash thoroughlyWash thoroughly• Trim leaves at stem, trim stem at Trim leaves at stem, trim stem at

bottombottom• Chop leaves in strips, squares or Chop leaves in strips, squares or

randomrandom• Chop stems across the grain thinlyChop stems across the grain thinly• Use leaved raw in saladsUse leaved raw in salads• Sauté, braise or steam leaves or Sauté, braise or steam leaves or

stemsstems

Greens-- chard (continued)Greens-- chard (continued)

Greens (continued)Greens (continued)• Collard greensCollard greens

• Slightly bitter and Slightly bitter and very toughvery tough

• Popular in US SouthPopular in US South

• Trim out stem by cutting or tearing

• Most people discard the stem

• Chop leaves

• Simmer with other ingredients until tender

• Can be sautéed after simmering

• Usually served with vinegar or lemon

Greens– Collard greens Greens– Collard greens (continued)(continued)

Greens (continued)• KaleKale

• Similar to collardsSimilar to collards• A little more bitterA little more bitter• A bit more tenderA bit more tender• Popular in far western EuropePopular in far western Europe• Simmer, braise, sauté (blanch or simmer Simmer, braise, sauté (blanch or simmer

first), marinatefirst), marinate• Chips!Chips!

Bok ChoyBok Choy• AKA Chinese cabbageAKA Chinese cabbage• Usually seen in mature and baby varietiesUsually seen in mature and baby varieties• Bitter with fibrous stemsBitter with fibrous stems• Much more tender than collards or kaleMuch more tender than collards or kale• Stalks and leaves may be chopped and usedStalks and leaves may be chopped and used• Good in stir-fries, sautés– quickly over high heatGood in stir-fries, sautés– quickly over high heat• May be braised or simmeredMay be braised or simmered• Takes well to strong flavorsTakes well to strong flavors

• Member of the nightshade family• Extremely versatile

• Roasted• Grilled• Fried• Sautéed• Pureed• Braised

• Salting?• DEMO:

• Prep• Fried eggplant (standard breading procedure)• Babaghanoush

EggplantEggplant

Daikon radishDaikon radish• Originally from central Asia, but

most popular in Japanese and Korean cuisine

• Peel and trim tops and roots

• Best served raw in salads or pickled

• In Germany they are sliced thin, salted and eaten with beer

Leeks• Taste like mild onionTaste like mild onion• Only the light green and white parts Only the light green and white parts

are usedare used• Must be thoroughly cleanedMust be thoroughly cleaned• Usually used to flavor stocks and Usually used to flavor stocks and

soupssoups• May be sliced thin and fried for May be sliced thin and fried for

garnishes or seasoninggarnishes or seasoning• If eating on its own should be cooked If eating on its own should be cooked

thoroughly to tenderizethoroughly to tenderize

• Great NorthernGreat Northern

• PintoPinto

• BlackBlack

• Black eyed peasBlack eyed peas

• GarbanzoGarbanzo

• KidneyKidney

• OtherOther

Beans

• Should be soaked overnight in plenty of Should be soaked overnight in plenty of waterwater

• May be “quick soaked”May be “quick soaked”

• Drain and simmer until tender with any Drain and simmer until tender with any other ingredients you’d likeother ingredients you’d like

• May be served whole, chilled, pureed, May be served whole, chilled, pureed, marinated, hot…marinated, hot…

• Serve with rice or pasta for a protein Serve with rice or pasta for a protein boostboost!!

Beans (dried)Beans (dried)

• LentilsLentils• Don’t need to be soakedDon’t need to be soaked

• Have a peppery, earthy flavorHave a peppery, earthy flavor

• Cover with liquid, bring to a boil, reduce to Cover with liquid, bring to a boil, reduce to a simmer, cook until tendera simmer, cook until tender

• Great in soups, stews and as a side dishGreat in soups, stews and as a side dish

• Take well to strong flavorsTake well to strong flavors

• Salt at the end (toughens)Salt at the end (toughens)

• Can be mashed and formed into patties or Can be mashed and formed into patties or ballsballs

Beans (continued)

Sweet Breads vs. Sweetbreads

• Thymus gland or pancreas of veal, lamb, beef and sometimes porkThymus gland or pancreas of veal, lamb, beef and sometimes pork

• Considered a delicacy for its mild flavor and velvety textureConsidered a delicacy for its mild flavor and velvety texture

• Preparation (two day process):Preparation (two day process):

• Soak in cold water for 12-24 hoursSoak in cold water for 12-24 hours

• Blanch and shockBlanch and shock

• Peel and trimPeel and trim

• Press 2-24 hoursPress 2-24 hours

• Cooking:Cooking:

• Bread and fryBread and fry

• GrillGrill

• SautéSauté

• RoastRoast

• PoachPoach

• BraiseBraise

Thymus or throat sweetbread

Pancreas or stomach sweetbread

Mollejas Asada

Q & AQ & A

“Life is just a series of excuses to do good things.” Jon

Emanuel