Wednesday, July 30, 2014

600 pounds of blueberries

What do you do when you receive 600 pounds of fresh, local, wild New England hand picked blueberries? I found out while working at Hampshire College in Massachusetts this summer. FYI, there are approximately 800 wild blueberries per pound.

First you make 20 gallons of blueberry jam,
sweetened with real maple syrup.

Hampshire College Executive Chef Lydia Kumpa making jam.

Wild, Local, and fresh blueberry jam.
Freeze until needed.

We placed the remaining blueberries on parchment paper 
lined sheet trays and IQF them.

Sous Chef David Vanderpoel packaging the frozen blueberries.

Time to make vegan pancakes!
This thing is called a pancake gun, used to
get perfectly round and portioned pancakes. You can adjust
the amount of batter it dispenses with the white plastic
thing on the top.

Half whole wheat blueberry pancakes!

Half whole wheat blueberry pancakes with blueberry jam.

Don't forget the syrup!

Friday, June 27, 2014

Saturday, June 7, 2014

vegan dry ice ice cream

I wanted to make vegan ice cream at work, but I did not have an ice cream machine and I needed to make at least 3 gallons.
Dry Ice Ice Cream

I called up our local ice company and ordered 15 lbs. (which was the minimum amount I could order). It cost about $35.00.

And I made chocolate ice cream.

It was so much fun I decided it would fun to share this trick as a front of the house demo.
I made two flavors, kumquat and velvet chocolate. They were both coconut milk based.

Adding the kumquats, coconut milk, oj concentrate, and sugar.
Adding the mixture to the electric mixer with the paddle attachment.
Adding the dry ice. You will need about 5 lbs. of dry ice per gallon of mixture
or half that amount if you pre-chill all the ingredients, which is recommended.
Mixing takes about 10 minutes for 3 gallons of unchilled mixture
or 5 minutes if you are using pre-chilled ingredients. 

Sunday, April 20, 2014

Professional Vegan Cookbook Coming Summer 2014!

Professional Vegan Cookbook
Coming Summer 2014
Print and e-book options
Over 450 Recipes!
Desserts: Cakes, Cookies, Puddings, and more!
Main Entrees: Asian, Indian, Italian, Mexican, and more!
Lunch: Sandwiches, Wraps, Lunch Salads, and more!
Breakfast: Entrees and Pastries
Appetizers & Small Plates
Sauces and Gravies
Dips and Spreads
Soups, Side Salads, Side Dishes
Business Contact:

Monday, March 31, 2014

Free Chef's Revenge Hot Sauce Cookbook (E-book only)

Free at Amazon Kindlee-books, or goodreads

The Chef's Revenge Hot Sauce Cookbook is a small but mighty collection of unique and creative recipes. This e-book contains eight original hot sauce recipes, three bonus recipes, and a brief history of chili peppers and how they are rated for heat. These hot sauces use a wide range of peppers including ghost, jalapeno, bird's eye, and more, and then are combined with striking ingredients such as coconut milk, chocolate, and mango. They range from spicy to burning hot, while maintaining a balance of heat and flavor. One even fluoresces under black light, making it a great candidate to help anyone impress their hot sauce loving friends!

Fear the Sear!

Monday, February 10, 2014

Happy National Carrot Day (Feb. 6th 2014)

Happy National Carrot Day (Feb. 6th 2014)

Carrot Palm Tree

carrot palm tree with dinosaurs 

carrot palm tree

Karoto Flower Tool





Vegan Carrot Top Pesto with Mint and Hazelnuts:
Why compost carrot tops when you can make a vegan pesto out of them!

Vegan Carrot Top Pesto with Fresh Mint and Hazelnuts

Vegan Carrot Top Pesto with Fresh Mint and Hazelnuts
Yield: 48 servings (appetizer) 

Portion: 1 cup cooked pasta, ¼ cup Carrot Top Pesto
Garnish Options: chopped hazelnuts, mint leaves, carrot leaf
Chef's Note: Oregon hazelnuts have superior flavor.

5 lbs. uncooked pasta

Carrot Top Pesto:
½ gallon medium diced carrots
4 cups peeled whole garlic cloves
6 cups canola oil
½ gallon lightly packed carrot tops
2 cups lightly packed mint leaves
2 cups chopped hazelnuts
Salt to taste

      1)            Prepare pasta:
a)      Cook and chill pasta.
      2)            Prepare Carrot Top Pesto:
a)      Sauté carrots and garlic with oil until garlic is tender (about 20 minutes). Chill completely.
b)      Puree carrots, garlic, and oil with carrot tops, mint, and hazelnuts.
c)       Add salt to taste.
      3)            Assembly:
a)      To order, sauté pesto with pasta.

Sunday, November 24, 2013

Dr. Who Simmons Hall MIT

What better place to have a Dr. Who Event than MIT.
With weeks in planning and lots of help from my supportive and lovely spouse, and co-workers, it was a great event.
There plenty of vegan options:

Dr. Who Vegan Menu:
  • Tofu Fingers and Custard
  • Flying Polenta Tardis with Slitheen Black Beans and Pesto
  • Wibbly Wobbly Timey Wimey Tofu Stir-fry
  • Silence Sauce (on the sauté station)
Vegan Dalek Cookies
(made by my lovely wife)
Vegan Dr. Who Bow Tie Cookies
(made by my lovely wife)

Tardis Sugar Cookies
(made by my lovely wife)

Sonic Screwdrivers (Dark Chocolate Dipped Pretzels)
(made by my lovely wife)

The Tardis welcomed the students and guests to the Simmons Dining Hall
(It's much bigger on the inside.)

Vegan Dr. Who Food
"Dr. Who?" "Yes."

Tofu Fingers and Custard

Flying Polenta Tardis with Slitheen Black beans and Pesto
(I tried to make it blue, but the blue food coloring and yellow polenta didn't play well.)

MIT Dr. Who Fans

MIT Dr. Who Fan

MIT Dr. Who Fan

House Masters Ellen and John at the party.