* * I am on ...

~ Chef Wilkinson ~

~ Eggs 101 ~

As we all know eggs come in various sizes but did you know ...

1 cup = 4 xlarge eggs = 6 xlarge whites = 12 xlarge yolks

1 cup = 5 large eggs = 7 large whites = 14 large yolks

1 cup = 5 medium eggs = 8 medium whites = 16 medium yolks

Of course each egg is unique so there is no exact percentage as to how much is white and how much is yolk.

Typically, one large egg is 1.75 ounces out of the shell. 1.15 ounces of white and the yolk is around .60. Medium eggs are precisely 1 ounce of white and .50 ounces of yolk. More on eggs at a later date. ~ Chef Wilkinson ~

Fried WHAT???

I know I am from the South and of course we fry everything down here -but- this is going a bit too far! Deep Fried Twinkies, Deep Fried Oreos ... even Deep Fried Candy Bars? I guess there are some people that will literally fry "anything". I mean after all can you really improve an Oreo? ~ Chef Wilkinson ~

~ ~ Melons ~ ~

It is almost melon pickin' time! What's your favorite? Cantaloupe, Honeydew or everyone's favorite Watermelon? Pickin' the right one is always tricky. If the melons are anything like the other crops have been this year they should all be fantastic! Enjoy them while they are in season! ~ Chef Wilkinson ~

~ Sundaes ~

A Sundae usually consists of a scoop of ice cream topped with a sauce or syrup, and in some cases other toppings including chopped nuts, whipped cream and a cherry. Various locations have claimed to be the birthplace of the ice cream sundae. They include: New York, Wisconsin, Illinois, New Orleans and Ohio just to name a few. It is said that the name 'sundae' was adopted from Illinois state's early prohibition of ice cream consumption on Sundays, because ice cream with a topping that obscured the main product was not deemed to be ice cream. Sundaes of course are available and many, many varieties: the Classic sundae, Hot Fudge sundae, Turtle sundae, Black & White sundae (never heard of it? me either). It consists of: a scoop of vanilla ice cream with chocolate sauce and a scoop of chocolate ice cream with marshmallow topping. Then you've got the Brownie sundae, the Banana Split ... yes, theoretically it's a sundae as well as Bananas Foster and Parfaits.

The most expensive sundae ... at a price of $1,000 U.S. dollars, the Serendipity Golden Opulence Sundae, sold by Serendipity 3 restaurant in New York City. The dessert consists of five scoops of Tahitian vanilla bean ice cream infused with Madagascar vanilla, covered in 23-carat edible gold leaf, rare Amedei Porcelana and Chuao chocolate, American Golden caviar, passion fruit, orange, Armagnac, candied fruits from Paris, marzipan cherries, and decorated with real gold dragees. The sundae is served in a baccarat Harcourt crystal goblet with an 18-karat gold spoon. Talking about a 'rich' dessert! ~ Chef Wilkinson ~

~ Storing Up for Winter ~

We should be prepared for some great winter cooking. Today, I prepared and froze squash and okra. The freezer is loaded with lots of good stuff that will make some great homemade soup this winter. Some people use the canning method on their summer vegetables but I prefer to freeze them. So far I have froze banana peppers, green bell peppers, red bell peppers, onions, squash and okra. We have also had homegrown sweet corn and tomatoes but not a large enough supply to put any in the freezer. The garden has really made for some great eating this year! ~ Chef Wilkinson ~

~ Tulipe ~

This batter is a versatile make-ahead item especially helpful for restaurant and catering pastry chefs. The cookies are flat and flexible when still hot and can be shaped into bowls or cones. Once cool the cookies are crisp and can be used to hold mousse or ice cream to name just a couple of ideas. Below you will find a traditional recipe.

Ingredients:
1/2 cup butter, softened
1 cup confectioners' sugar
4 egg whites
1/2 teaspoon vanilla extract
1 cup cake flour

Directions:
In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla. Lower the speed and add the flour (or a flour-cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tulipes. Line a cookie sheet with parchment paper and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass bottom or in the hollows of an empty egg carton (make sure it has been washed with soap and water before using). Allow to sit a few minutes to harden and cool. Store in an airtight container. ~ Chef Wilkinson ~

~~ More High Altitude Tips ~~

Sponge Cakes - 1) decrease the sugar slightly to allow faster coagulation of eggs. This will prevent moisture loss. 2) Increase the oven temperature by 25 degrees Fahrenheit.

Yeasted Breads - 1) decrease the amount of yeast since less gas is needed to raise the dough. 2) Be careful of overproofing. Since gas bubbles will rise and expand more readily, proof time may shorten. 3) Flour is likely to be drier at high altitudes so more liquid may be needed to achieve the same moisture as the same dough at sea level. 4) Reduce the sugar in sweet doughs. 5) Use a flour with higher protein content to create a stronger gluten network. 6) Increase the oven temperature by 25 degrees Fahrenheit.

Now you should be all set should the need to bake at a Higher Altitude ever arise! ~ Chef Wilkinson ~

~ High Altitude Tips ~

Butter and Shortening based Cakes and Quickbreads ... here's some recipe adjustment tips.

1. Reduce leavening slightly because gas bubbles rise more easily and pop with less atmospheric pressure. A cake may fall because it will rise faster than it can set.

2. Reduce fat and sugar slightly. This will lower the temperature at which the cake will set. Decreasing the baking time prevents the cake from drying out before it is set. Or increase the flour to set the batter faster.


3. Increase the oven temperature by 25 degrees Fahrenheit to promote faster setting of the cake, which will help trap bubbles and retain moisture.


4. Increase the number of eggs to provide more structure. Eggs, especially the yolks, provide additional moisture for longer shelf life.




5. Grease the pans well and remove cooled cakes promptly. Baked goods have a greater tendency to stick at higher altitudes.




Tomorrow ... Sponge Cakes and Yeasted Breads at High Altitudes. ~ Chef Wilkinson ~

- Did You Know? -

As altitude increases, atmospheric pressure decreases. With less atmospheric pressure it takes less energy to convert water to steam and water evaporates more easily. Also the temperature at which water boils changes. At sea level water boils at 212 degrees Fahrenheit. But at 10,000 feet it boils at 194 degrees Fahrenheit. So keep these things in mind when following recipes. Tomorrow I will give you 5 tips concerning Cakes and Quick breads baked at high altitudes. ~ Chef Wilkinson ~

~ Grilling this Weekend ~

It's almost the weekend and I have plans of grilling some steaks. Got some nice thick Top Sirloin steaks at the store this morning. Going to marinate them and give them time to do their thing before putting them on the grill some time tomorrow. Those along with a baked potato with the fixings should make for some 'Good Eats'. Have a great weekend everyone! ~ Chef Wilkinson ~

- One Word ... YUM! -

The pork loin was cooked to perfection! Just the right firmness to be able to slice without it falling apart -but- tender enough to cut with a fork. It was delicious! Along with the potatoes with mushroom-onion gravy and sweet peas it was the perfect meal. Not sure what is on the menu for tomorrow. Too hot to fire up the oven so I guess my creative mind will have to dream up something. Will let you know tomorrow. ~ Chef Wilkinson ~

In the oven now ...

Pork Loin with Mushroom-Onion Gravy. In about an hour or so it will be smelling wonderful in here! Too bad we don't have smell-a-blog. Tomorrow we will be having Slow-Cooked Pork Loin with Mushroom-Onion Gravy, Cream Potatoes and Sweet Peas for lunch. Lunch today we had Pork Chops and Eggs. Simple yet scrumptious. ~ Chef Wilkinson ~

- Okra -

Now don't give me that sound the Scrubbing Bubbles commercial plays, "ewwwww". Some people just do not like okra but have they ever given it a try? Okra has a lot of nutritional value. Rich source of dietary fiber, it aides in digestion, source of Vitamin A and Vitamin C, rich in B-Complex vitamins and it is the green vegetable with the highest levels of anti-oxidants. Those reasons alone should be enough to eat a daily serving of okra. It can be used in soups, gumbo, pickled and of course as we Southerners prefer it ... fried! So before turning up your nose and saying "ewwwww" give it a try ... you just might find out it's not as bad as you thought. ~ Chef Wilkinson ~

~ Apple Pie ~

Not only are peppers, squash, tomatoes and many other vegetables arriving fresh from the garden but Peaches and Apples are fresh for the pickin' too. I took some Granny Smith Apples from Georgia and made a Apple pie yesterday. Homemade all the way down to the crust. The apples weren't the best for pie making because they did not stay firm instead they fell apart and turned into more of an applesauce. But everyone said it was finger lickin' good so Mission accomplished. ~ Chef Wilkinson ~

Peppers ~ Peppers ~ Peppers

The garden is producing a bountiful array of peppers at this time. From bell peppers to banana peppers they have been great! I use them in stuffed pepper dishes, meatloaf, spaghetti, etc. Their uses are endless. I clean and de-seed them then dice before freezing. That way they are ready to use when needed. So get out and pick yourself a bunch of peppers and enjoy! ~ Chef Wilkinson ~

- Corn -

It's that time of year! So how do you like your corn? On the cob or cream-style? I prefer the cream-style myself. To me the white Silver Queen is the best. I prepared some fresh cream-style corn yesterday and it was wonderful! Just not enough of it. The ears are really small this year as well as the kernels. The vegetables from the garden have been fantastic this year despite the weather. ~ Chef Wilkinson ~