* * 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 ~