Kitchen Confidential by Anthony Bourdain

Kitchen Confidential by Anthony Bourdain is my most recent foodie reading.

Anthony Bourdain can definitely rub people the wrong way. I have this likeable/badass impression of him. To me, he seems like the kind of person who you wannnnnt on your side and you’ll have his support for life. I also think if you cross him you should just disappear on your own.
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He reminds me of my old 7th grade math teacher everyone was terrified of. She actually was pretty fun, and she loved me. I think with her help, it was the first time I ever understood math. Those who hadn’t earned any compassion from her, dreaded her voice and class

Do you agree? Is he obnoxious or likable to you?

I read Kitchen Confidential and loved it. He writes like he talks! I have loved No Reservations for years and I can’t bear to see him at a judging panel on The Taste, that is not how I picture him. This account of the ‘Adventures in the Culinary Underbelly’ gives some good background to his interesting ways, the lessons he’s learned, and where he’s come from.

He writes, travels, and eats. I loved learning that he got his start in Massachusetts! He was trained at culinary school before that was such a thing. He started out so young and so enthused. He has such a way to describe some of those unique moments.

I really felt like his first few endeavours were good reminders about growth and progress with successes scattered in. I bet looking back he appreciates those opportunities for what they were, even now that he’s a big shot.

I haven’t worked in many restaurants, but the two I spent some time in definitely helped me picture this culture of the different cultures and the hierarchy behind kitchen doors. It is true! A restaurant and catering company I worked at was known for Jewish specialties that the neighborhood swore by. Who made ‘em? A Chilean guy was the only one allowed to make those matzo balls and noodle kugel. The seasonal fried clam and ice cream shack had a group of guys who couldn’t get drivers’ licenses but where somehow all related or connected. Those guys were much harder workers than some of the slacker 16-year-olds who hadn’t ever used a broom before.
kitch_conf_425_290(I loved his passage, especially since I love pirates)

There were moments when I wanted to cheer right along with what he says. He reminds diners that eating Sunday brunch somewhere that isn’t a breakfast place means the B-team, not the famous Saturday night dinner chef, is whipping up your eggs benedict. Also, that the specials are either something the chef came up with to help with food costs or, it is something the chef would like to move along out of the walk-in before it goes bad. SO TRUE!

I think he’s a bit introspective by nature, but I enjoyed that. He dabbled in some intense habits which he references on his shows too. It is probably a good perspective (and PSA) for young cooks who are having that much fun, spending all their money, and who can be great, if they just know what the heck is happening around them.

Google just showed me it was a short TV series circa 2005 with Bradley Cooper. Umm Bradley Cooper in the kitchen? Yes please! Excuse me while I search Netflix for it…

Spinach and Artichoke Pockets

I love creamed spinach as an ingredient. It has tons of flavor and is great for a sauce and for serious color. I used it in place of sauce in deep dish pizza. This time I thought it would help make spinach and artichoke dip. I baked it into puff pastry pockets to turn dip into dinner!

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Ingredients:

1 pkg creamed spinach
2 cups artichoke hearts
2 tbs garlic, chopped
1 tbs cream cheese
1 cup fresh spinach
4 slices fresh turkey/4 chicken tenders, pre-cooked
1 cup shredded mozzarella/shredded monterey jack
salt & pepper
1 sheet of puff pastry

Directions:

Sautee artichoke hearts in a large pan over medium heat for about 2 minutes.
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Preheat oven to 375 degrees.
Add creamed spinach, garlic, cream cheese, and fresh spinach to the pan. Stir and cook for 5 minutes.
Chop and add pre-cooked turkey/chicken, cooking for another 3-5 minutes.
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Roll out puff pastry from ¼ inch thickness to ⅛ inch (sheet should almost double in size)
Cut puff pastry into squares. Lay out if forming into pockets. Or lay into ramekins/muffin tins.
Fill each with spinach/artichoke mixture.
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Add shredded cheese and fold/close.
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Bake for 20 minutes, until golden brown.
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This was such a fun and different kind of dinner. I made these pockets into ramekins so I didn’t have to worry if they exploded. Smaller ones would be fun for a party.
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The turkey I had wasn’t in tip-top shape (it lived in the freezer for a bit) so I figured it’s only use could be cooked into something. It added a bit of protein but wasn’t a crucial addition.

Any other apps turned dinner ideas out there?

Pan Seared Scallops

Today I have a quick restaurant-style dinner. Pan seared scallops are such an easy preparation. They require so few ingredients and cook perfectly. I upped the ante with a really easy sauce too.

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Ingredients:
3-4 sea scallops per person
3/4 cup wheat flour
1/2 tsp garlic powder
salt & pepper
2 tbs whole grain mustard
1 tsp butter
splash milk
1 tsp cream cheese

Directions:
Heat a heavy pan over medium heat and drizzle with olive oil and butter when warmed.
Mix flour, garlic powder, and salt/pepper.
Toss scallops into seasoned flour and sear in the pan for 2 minutes per side.
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While the scallops are cooking, heat mustard, butter, milk, and cream cheese over low heat.
Serve scallops with creamy mustard sauce.

The scallops are slightly sweet with a slight crunch on the outside. The butter flavor they are cooked in plays off the mustardy sauce for a subtle flavor.

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I love scallops prepared this way. They’re easy (as in less than 10-minutes of cooking) and are full of flavor. I served them with roasted broccoli and polenta cakes. It felt special for such a simple dinner.

Polenta Cakes, Leftover Remix

I told you just how much polenta I had leftover when I made Chorizo and Polenta. If you missed it, there was a LOT of polenta. I decided to flavor up the leftovers and make them into cakes.

I feel so accomplished using leftovers. This post is a bit delayed, but better late than never, right?
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Ingredients:

2 cups prepared polenta
¼ cup white wine
3 tbs butter
2 tbs grated Parmesan
2 tsp chopped basil
2 tsp chopped garlic
salt & pepper
⅔ cup Panko breadcrumbs
½ cup seasoned breadcrumbs

Directions:

I warmed it slightly (since it had become one with the shape of the container since I made it a few days prior).
Mix in wine, butter, Parmesan, basil and garlic.
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Heat a heavy skillet with ¼ inch of vegetable oil, over medium low heat
Mix breadcrumbs, Panko, salt and pepper in a shallow bowl/plate.
Raise oil temperature to medium.
Form polenta into patties and cover with breadcrumbs.
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Drop a pinch of polenta mix into the oil to be sure it bubbled immediately.
Pan fry each cake until golden brown.
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Cover or keep warm in the oven until serving.
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Let’s recap. I made 2 cups of polenta which ended up being 6 servings when I made Chorizo & Polenta. Now I made about 4 more servings of polenta into cakes. That is exactly how much polenta you get using 2 cups of dried polenta.

March Recap

How is it April already? March is over? I’m not ready for April. Then it will be May and I’m certainly not ready for May. March is a month that is scary that it is over, but man, I don’t want to do it again. I had a doozy at work. The worst thing that could have happened, happened. As we say while working in events “it wasn’t my fault, but it is still my problem.” Ugg. I’m tired just thinking back. I think we’re on the up-and-up. I think I fixed it. This just wasn’t supposed to be the site and vendor I had to worry about. Guess ya never know.

March was a good month. My birthday was delicious and left me feeling really special. It was definitely a happy one. This cake could make anything happy, but you know what I mean
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I blogged about a lot of smoothies this month. Peanut Butter & jelly smoothie was a hit on pinterest. I made an amazing Mocha Nut Smoothie with nutella and coffee #ohhmygoodness. Here are some Smoothie Tips and a Citrus Smoothie. The best smoothie I made was a Creamsicle Smoothie

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I reviewed a cookbook, which I haven’t done in awhile. Breakfast for Dinner is a keeper, and according to my analytics, this was a fan favorite too!
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I felt like I was due for some pizza. I made a Greek Veggie Pizza that was outstanding. It was such a great meatless fresh pizza. It reminded me that spring was coming and the freshness is worth the craziness at work.
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This 1-dish-wonder Smokey Pasta with Kielbasa was one I was really happy with. I don’t make many pastas but this was spot-on. It didn’t quite get the attention I think it deserved. It also re-heated well for which I was very grateful.
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This work challenge definitely means that I’ve had muuuuch more work. Expect to see some fast & easy ones and whatever crosses my mind. I’m proud that I’m keeping up because I need the constants in my life that keep me sane. It’s all happening!

April will be a whirlwind. I don’t want to blink and miss the spring. I have to hurry up and get some wintry foods done that have been kickin’ around before it is too late!

Have any springy inspired ideas for me??