Wow!

Life has been amazing and crazy right now! Learning so much so quick, and becoming part of the culinary world. Everything I went through and worked for this year have all happened. I'm constantly learning every day and adjusting to life here in San Francisco. I hope you all enjoy my blog and help spread the word. I may slack on updates, but think of it as time well spent practicing all the delicious treats that you can make at home.

Thank you all!

-Adam

Matzo Ball Soup, the Jewish penicillin!

Its been getting pretty chilly here in San Francisco, so I decided to make matzo ball soup from scratch. I'm giving you the basic recipe, because if I gave you my personal recipe, Im sure my Grandmother would slap me in the back of the head. Here ya go!

Soup:

-2 1/2 quarts water

-1 Full Chicken( Make sure its broken down and save the carcass!)

-4 Carrots, sliced.

-1 1/2 Teaspoons of chopped fresh flat leaf parsley.

-Salt and Pepper to your tasting. 

Salt and pepper the chicken wings, legs, thighs, carcass, carrots and parsley and put them into a pot with water. Let it get to a boil, then simmer for at least 20 hours. That is NOT a typo! Its a long process to get that flavor! Once the chicken meat falls off the bones, remove from heat and remove all bones and skin. Salt and pepper to taste.

Matzo balls:

-2 eggs, lightly beaten

-2 tablespoons melted butter

-1/2 cup matzo meal.

-1/2 t salt and pepper

In a bowl, mix all ingredients together until it forms a soft dough consistency. Cover and refrigerate for 30 minutes. Bring the soup back to a boil when the dough is ready and form the matzo balls into small 1 inch balls to drop into the soup. Cover and cook for 30 minutes.

This recipe makes 12 matzo balls, so be hungry! 

Tonight, Lasagna!

Tonight, the roommates and I will be making a big home cooked meal! Vegetarian Lasagna is my dish to make! So I'm gonna roll on the fly with some Eggplant, mushrooms, onions and carrots, with my blend of spices. 

Thanks to everyone who is helping push my blog, all you gotta do is post my link on your FB and help spread the word!! 

I staged at Bourbon Steak by Michael Mina last night, was an experience beyond belief. It felt like going from Little League Baseball into the Majors...But I kicked ass and hopefully earned my place there.

Sweet Potato Waffles with Orange Butter

One of my favorite Breakfast dishes now! I made these in Culinary School and all the Chefs and classmates loved it! So, now its available to you! Hope you all enjoy this flavorful waffle as much as I do!

Prep time: 20 mins


Cook time: 5 mins

Waffles:

-2 cups peeled and cubed sweet potatoes 

-1 1/2 cups all purpose flour 

-1 tablespoon baking powder 

-1/2 teaspoon salt

-1 teaspoon cinnamon

-6 egg whites, at room temperature 

-1 cup milk 

-1/4 cup firmly packed light brown sugar

-1 Orange, zested. (save zest and orange for butter)

Boil your sweet potatoes till cooked and ready to mash, remove skin. Sift your flour, baking powder and salt into a bowl and set aside.  In a different bowl combine the sweet potatoes, milk, brown sugar, butter, cinnamon and some of the orange rind. Stir the sweet potato mixture into your dry ingriedients and make sure everything is mixed in well. Beat the egg whites in a seperate bowl until stiff peaks form. (Stiff peaks mean beat the egg whites till its foamy and makes little "peaks" on your mixer). Fold in the egg whites into batter 1/3 at a time. Do not rush this, as you want your waffles to have that fluff.  The batter will be thick! So depending on what size waffle maker you have, your serving size should be between 4-6 Waffles.

Orange Butter:

-Leftover Orange, zest

-4oz Butter

Melt the butter in a small pot with zest, and squeeze the orange juice into the pot. Stir until the butter has melted and pour into a small bowl and freeze. (I like it this way because there is more flavor. If you want to whip your butter, with the oranges go for it!)