Tuesday, July 13, 2010
Farm to Chef
meeting with a group to facilitate farm to chef produce and other foods, I will keep you posted!
Wednesday, March 10, 2010
Chocolate Sourdough
I experimented and by adding 2 T. cocoa powder and 1/2 cup dark chocolate chips to each loaf of sourdough, you get chocolate sourdough! It is pretty amazing. I cook for 30 minutes at 400F to keep the chocolate from burning. Try it and let me know what you think.
Wednesday, February 24, 2010
Sourdough
I have it down pretty well now. Because I only need a few loaves a week, here is what I do.
One day before I bake, I take the starter out of the fridge and feed with about 1 cup flour and ¾ cup water. I stir well to get some good air into the starter, cover, and leave out at room temperature.
The next day I make the dough.
1 cup starter
1 cup water
3 ½ cups flour (I use hi gluten)
½ T. salt.
This makes 1 large boule. I knead in the kitchen aid with the dough hook for 10 minutes on low. Transfer to bowl, cover, and let rise for about two hours. Knead briefly, shape into boule, place on wood board spread with cornmeal, cover and let rise for another two hours. It should double in size.
Preheat oven to 425 F. Use a baking stone and have a pan in the oven for water. Right before baking, pour a cup of water into the pan. Slash criss cross pattern in top of loaf with razor blade, going no more than ¼” deep. Use a peel to slide loaf on stone. Bake for 30 minutes or until hollow sounding when tapped.
Meanwhile, feed the starter again and leave out while dough is rising.
Cool baked sourdough on rack and enjoy. Put starter in fridge until next week.
Have fun with it, try whole wheat, add rosemary, roasted garlic, or olives, maybe lemon zest, etc. Hope this works for you.
Ps. I have a healthy starter if anyone wants it locally, send me an email.
Ciao,
Chef Kurt
One day before I bake, I take the starter out of the fridge and feed with about 1 cup flour and ¾ cup water. I stir well to get some good air into the starter, cover, and leave out at room temperature.
The next day I make the dough.
1 cup starter
1 cup water
3 ½ cups flour (I use hi gluten)
½ T. salt.
This makes 1 large boule. I knead in the kitchen aid with the dough hook for 10 minutes on low. Transfer to bowl, cover, and let rise for about two hours. Knead briefly, shape into boule, place on wood board spread with cornmeal, cover and let rise for another two hours. It should double in size.
Preheat oven to 425 F. Use a baking stone and have a pan in the oven for water. Right before baking, pour a cup of water into the pan. Slash criss cross pattern in top of loaf with razor blade, going no more than ¼” deep. Use a peel to slide loaf on stone. Bake for 30 minutes or until hollow sounding when tapped.
Meanwhile, feed the starter again and leave out while dough is rising.
Cool baked sourdough on rack and enjoy. Put starter in fridge until next week.
Have fun with it, try whole wheat, add rosemary, roasted garlic, or olives, maybe lemon zest, etc. Hope this works for you.
Ps. I have a healthy starter if anyone wants it locally, send me an email.
Ciao,
Chef Kurt
Tuesday, February 2, 2010
Blue Crab
I am working right now on opening two new restaurants. They will be the same concept, menu, etc. in two different locations. The name is Blue Crab and they will be rustic, comfortable family friendly seafood restaurants.
Blue Crab’s menu features full raw bar, steamed oysters, blue crabs, fried seafood, appetizers, and more great seafood from our bountiful area. We will buy primarily local seafood.
The first location is in Pawley’s Island, in the old Gator Crawls restaurant. The second will be in the old Latitude 22 space above River City Café in Surfside. Both are scheduled to open in March.
Wish us luck and come see us, I guarantee you will like the food!
Ciao,
Chef Kurt
Blue Crab’s menu features full raw bar, steamed oysters, blue crabs, fried seafood, appetizers, and more great seafood from our bountiful area. We will buy primarily local seafood.
The first location is in Pawley’s Island, in the old Gator Crawls restaurant. The second will be in the old Latitude 22 space above River City Café in Surfside. Both are scheduled to open in March.
Wish us luck and come see us, I guarantee you will like the food!
Ciao,
Chef Kurt
Ham Hocks
At Roy and Sid’s, we use ham hocks in our collards and green beans. To simplify and standardize, we cook the hocks in water until they are falling off the bone, then pick meat, strain stock, combine, and freeze in pint containers. When we make a batch of beans we simply pull a pint and throw it in, instant flavor!
New 2 me
I am getting ready to cook a whole lamb for my church's retreat this weekend. I have never cooked a whole one before so I will let you know how it goes!
On another note, I get busy and sometimes don't blog for awhile. If anyone wants to know anything on any culinary subject, let me know and I will write about it. Thanks for checking in.
Chef Kurt
On another note, I get busy and sometimes don't blog for awhile. If anyone wants to know anything on any culinary subject, let me know and I will write about it. Thanks for checking in.
Chef Kurt
Thursday, October 8, 2009
Coastal Uncorked 2010
Coastal Uncorked 2010
A little over four months ago, while battling biker traffic but looking at an empty restaurant, I came up with the idea for a food and wine festival in May. Several great people have joined with me and I am very excited to say that this May will be the first year for Coastal Uncorked!
Coastal Uncorked will be a weeklong celebration of Coastal Cuisine and wine. It will feature a restaurant week with participating restaurants offering a three course menu for only $20.10. This is a great way to try out restaurants that you have wanted to visit. CU will also feature an Iron Chef style chef competition, beer and wine tastings at area hotels, beach music and concerts at area attractions, a gourmet food and wine golf tournament, a cake decorating competition, and a charity Gala dinner to end the week.
The dates for 2010 are May 16-23rd. Mark your calendars and watch for more information soon. A poster contest will kick off in November, so you artists get your Coastal food and wine ideas ready and you could be the featured artist on the inaugural poster!
I encourage you all to buy local food, eat at local restaurants, and as always cook well, eat well, and live well!
Ciao,
Chef Kurt
A little over four months ago, while battling biker traffic but looking at an empty restaurant, I came up with the idea for a food and wine festival in May. Several great people have joined with me and I am very excited to say that this May will be the first year for Coastal Uncorked!
Coastal Uncorked will be a weeklong celebration of Coastal Cuisine and wine. It will feature a restaurant week with participating restaurants offering a three course menu for only $20.10. This is a great way to try out restaurants that you have wanted to visit. CU will also feature an Iron Chef style chef competition, beer and wine tastings at area hotels, beach music and concerts at area attractions, a gourmet food and wine golf tournament, a cake decorating competition, and a charity Gala dinner to end the week.
The dates for 2010 are May 16-23rd. Mark your calendars and watch for more information soon. A poster contest will kick off in November, so you artists get your Coastal food and wine ideas ready and you could be the featured artist on the inaugural poster!
I encourage you all to buy local food, eat at local restaurants, and as always cook well, eat well, and live well!
Ciao,
Chef Kurt
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