Culinary Passports is about food and wine journeys of a lifetime. It’s about traveling to different parts of the world and to experience food, culture and great wine!

I’ve always loved travel, and as being a chef I was always inspired by ingredients and that’s basically what drove my cooking. For me to go to the lands where the product was actually produced is a great experience in itself.

A World of Culinary Experiences

Culinary Passport is going to take you on journeys all over the world…

• Northern France
• Southern France
• Northern Italy
• Southern Italy
• Spain and Portugal
• Greece
• Germany 
• Austria
• Belgium 
• Vietnam
• Thailand
• New Zealand
• South Africa
• Argentina and Brazil

As well as domestic trips, such as to Napa Valley where we’ll have access to vineyards, not open to the public.

We’ll be visiting farmers markets, cooking schools, there will be a big farewell dinner at the end!

It’s a hands-on experience and I’ll be there as well to lead the group.

Join Me

I want you to be excited, as I am, and to join us on these food and wine journeys of a lifetime.

Join us in the spring with the first journey of 2012- that takes us to Italy. Click here for more details.

We’ll be posting the itineraries of the upcoming journeys throughout the year here on the site. So stay tuned for more!

What’s Hot for the Fall and Winter?

Heartier Fare for the Cooler Weather

Eating and cooking with the freshest food is the fulfillment of any chef worth his or her weight. And whether you are a master chef or a busy mom cooking for four, you want your meal to be delicious and nutritious. Fresh foods mean better taste, better nutrients, and of  course a better meal. Stews, game meats, fruit pies, berry cobbler, pumpkins, squash, root vegetables and my favorite white and black  winter truffles are at their best in the fall and winter season Think about it. If you are buying pomegranates in the summer, where were they picked? Most of us (at least those living in the US) know that that fall and early winter is typically the season for pomegranates. Most summer-found pomegranates are picked, packed and shipped to your grocery from a far-away location stored in a  vacuum walk-in fridge. It boils down to a simple time factor. Fresh foods are those that are close to you. My quest to help you be the  best chef possible, I’ve come up with a list of the best seasonal foods for the winter. You might even want to print out a copy and keep it handy this winter as you head out to select your groceries and create exceptional meals for your friends and family.

Cardoons look like celery, taste similar to artichoke and salsify. Look for firm, plump and white wide stalks. Cardoons can be fried, baked or prepared into a puree. I like to cook it, puree it and add it to mashed potatoes and serve with fresh meats, or add cooked cardoons to a mornay sauce and serve with your favorite fish.

Pomegranates are best at the end of October through mid November. They are great for juicing, add some star anise and ginger and  serve with your favorite fish. Pomegranates are nutritious and contain a large amount of potassium and vitamin C. If wrapped and  stored in the coldest part of your refrigerator, they can last up to 2 months.

Concord Grapes are available in late September through October. Great for juicing, sauce making, jams and jellies or just eating off the vine. They have a deep purple color and a strong grape flavor.

Cauliflower is an under-used vegetable. The flowering stalk comes from the cabbage family that is high in  vitamin C. If wrapped tightly with plastic film wrap it can last up to one week. Excellent for risotto, eat raw,  serve as a side dish or puree as a dip to serve at your next party.

Truffles – there are white, black, summer and winter truffles. My favorite truffle is the Italian white Alba truffle. It is one of the most  expensive and is a hardest to find ingredient.                       

Make sure the truffle is firm, not mushy, and without worm holes. The rounder the truffle the better taste  and that means they are usually aromatic. Wash them under cold water and carefully scrub them with a soft plastic brush until clean. Slice thinly and serve with salads and carpaccio. Making a truffle butter or oil is always a wonderful idea. They are also great with fettuccine and lobster.

Brussel Sprouts – I prefer to buy them on the stalk. The season is usually late August through March. Remove the sprouts from the stem. Cut them into quarters. Next place them into a hot sauté pan with a little oil. Season with salt and pepper. Roast until golden brown. Serve with your favorite meat dish.

Apples are wonderful from September through November. There are over a thousand different varieties. My favorite is the green granny smith apple. You can eat it out of your hand. Bake a delicious apple pie by adding ginger, allspice, vanilla, cinnamon, brown sugar and apple cider. It’s also very good when you prepare a simple green apple sorbet.

Pan Grilling -if you thought your Bar-B-Q grilling was over for the fall and winter season you’re wrong! You can grill on your kitchen stove-top. Place a cast iron grill pan over a medium heat, when the pan is hot brush your steak, fish, chicken or vegetables with olive oil. Season it with salt and pepper or your animal  favorite rub. Place it into the pan for those great grill marks. Then, place a tablespoon of wood chips in the corner of the pan away from the food. Drizzle with a little olive oil and cover the pan. This allows you to create that authentic smoky flavor.

Kaffir is an Asian lime tree leaf that has a bright green color with a distinct shape that looks like two leaves joined together from end to end. It has aromatic citrus flavor. Great with fish or meats. You can also add it to your favorite stew.

Game Meats – there are many varieties that are wild and farmed. All kinds of sizes and types from rabbit to elk. There are modern-day sophisticatedfarmers that will change the animal’s diet to your specifications. For example, an animal that eats pinecones and bark off the trees will have an extremely gamy flavor. If the animal is on a special diet eating only dried berries, corn and organic grains it will have a less gamy flavor, choose your taste!!!!

Planking – what is planking, a new sport? Planking is cooking on wood planks to flavor foods such as vegetables, fish, meat and game birds. My favorite woods to cook on are cedar and elder wood. First soak the wood planks in sea water or salted water with your choice of herbs, garlic or onion. Soak overnight, so that the wood is water logged.

Comfort Foods are back! Stews, soups and casseroles to name a few. It’s back to the basics, the food your grandmother use to cook, meatloaf, braised oxtail, short ribs, macaroni and cheese, veal stew, beef stroganoff, lamb shanks and chili are wonderful ways to bring the family back to the table.

Preserving Foods – I prefer the traditional way using ancient techniques such as jarring, pickling, smoking, curing and salting. Preserving the foods of the changing seasons is a great way to be able to enjoy product not available in the markets during certain times of the year. Chutneys, marmalades, relishes, jellies, jams, pickled vegetable oils, vinegars, lemon curd, sauces and spice mixes are a few ideas.

Fresh Herbs are a wonderful way to add aromatic flavors and aromas to your favorite foods. When I am roasting or sautéing, I like to add it to the pan or use it in your salad, appetizer entrée or dessert. It’s a lot of fun to experiment. My favorite herbs are mint, rosemary, lemon thyme and marjoram.

Pumpkins – there are many different varieties. When choosing your pumpkin, make sure it has a stem that’s not dried out and that it is also firm and has no soft spots or worm holes. Pumpkin makes a great side dish, add a little honey and Szechwan peppercorns. Tip: it also makes a great soup and add some seafood to make it a meal

Master Chef Erik Blauberg

For me, my culinary education is two-fold.

• Part one, the Culinary Institute of America (CIA) in Hyde Park, NY.
• Part two, all of my combined culinary travels.

I hold the CIA in the absolute highest regard.  It is the place to train as a chef, and I am honored that the CIA named me “One of the World’s Great Chefs,” which resulted in a mold of my hands hanging on the walls of the CIA’s Danny Kaye Theater.

The CIA is world renowned as a leader in culinary education.  The alumni and staff have a reputation for excellence and are some of the most widely known names in the industry.  It is not only a great place to learn but also an exceptional place to visit.  The CIA campus has five award-winning, student-staffed public restaurants, shops and offers public tours. So on your next visit, see if you can find my plaque.

With that said, the Culinary Passport is dedicated to food travels and education, and there’s no better place to begin than the famous Hudson Valley, just an hour north of Manhattan.  This week, my blog will explore this fantastic area.

A stop at the Glynwood Institute for Sustainable Food and Farming will have a life-long impact on you.

The Glynwood Institute is dedicated to shifting the US food supply from industrially based agriculture to a local, sustainable food system where healthy, nutritious food is accessible to all.  The institute runs Glynwood Farm that is located at 1 Glynwood Rd, Cold Spring, NY.  There is a full schedule of workshops, seminars and one heck of a produce section.  Find out more on www.glynwood.org.

I have found what I believe to be one of the finest ingredients in the world on the small quaint Brookside Farm in Gardiner N.Y – Angus beef.  Brookside Farm is a family owned and operated farm committed to the production of healthy, delicious food without the use of hormones, antibiotics or pesticides. Brookside Farm goes beyond organic to provide a gourmet quality, healthy alternative.  The farmers use management intensive grazing methods such as a daily rotation to fresh pastures for livestock, pasturing or free ranging all poultry and raising pigs on a ration of 100% organic grain.  The meat from Brookside Farm’s grass-fed beef has less total fat, less saturated fat, less cholesterol and less calories. The animals are allowed to mature on pasture at a normal rate of growth and production. Genetics are essential in a high quality grass fed beef operation, which led owner Drew Sycoff to the world-renowned Wye Angus program at The University of Maryland.   The bottom line is that because of the care and hard work of Drew, you have the opportunity to try something very special.  You can order a sample from www.brookside-farm.com.  I assure you it is worth every penny.

While in Gardiner, NY you should stop for a drink at Tuthilltown Spirits (www.tuthilltown.com).  Tuthilltown Spirits is New York’s first whiskey distillery since prohibition, distilling some of America’s most prized spirits in the Hudson Valley. Its handmade spirits start out as raw grain and fruit, are made without added flavor or color, and are not chill or carbon filtered.  Tuthilltown Spirits distills vodkas from apples grown at orchards less than five miles away and whiskeys using grain harvested by farmers less than 10 miles away. The farm distillery also produces rum, eau de vie, brandy, absinthe and infusions.  Guests are welcome to stop in for tastings during store hours. Tours are offered by appointment.  Try the HUDSON BABY BOURBON, distilled from 100% New York corn.  Simply unmatched.

Quattros Game Farm is another outstanding culinary find in the Hudson Valley.  This group has an incredible line-up of poultry and venison eats, but my personal favorite is the heritage turkey. Products are available from Quattro’s Country Store, the Rhinebeck Farmer’s Market, and the Union Square farmers’ market in New York City.  Ask for Sal at Quattro’s Country Store, 107 Tinkertown Rd, Pleasant Valley, NY, 12569. (845) 635-8202.

You will also want to invest a little time eating some sausage from Millbrook Venison Farm.  Ask for Ed at Millbrook Venison, 499 Verbank Road, Millbrook, NY, 12545-6023.
(845) 677-8457.

While not on the dining tour, there are a couple of stops that you must include in any Hudson Valley visit.

First, the Old Rhinebeck Aerodrome (www.oldrhinebeck.org) is an antique aviation museum located in Rhinebeck, New York. It has one of the largest collections of early airplanes in the world, many of which regularly take to the air in all their glory during weekend air shows. The Aerodrome features planes, automobiles, motorcycles, early engines and memorabilia from 1900-1935. In addition to the air shows, there are four museum buildings displaying aircraft form the Pioneer Era, World War I and the Lindbergh/Barnstorming era.  A visit here provides a wonderful historic look at aviation.

And, what’s a trip to the Hudson Valley without seeing its namesake the Hudson River?  In my opinion, the best way to view the Hudson is on the Walkway Over the Hudson (www.walkway.org), a spectacular new pedestrian walkway that evokes the feeling of floating on air. The Walkway Over the Hudson is on built on an 18th century railroad bridge that is suspended 300 feet over the Hudson River. It is the highest State Park in NY, and it provides spectacular views of the Hudson River.   This May 2011 the Poughkeepsie Farmer’s Market (www.farmproject.org) will relocate to the Walkway Over the Hudson State Historic Park and Pulaski Park.

The best part of a trip to the Hudson Valley is that it can made directly from NYC via train.  It is a beautiful ride right along the river with views of West Point Military Academy, and you’ll find many fine restaurants and shops in any town along the journey.

I am looking forward to my next visit to the Hudson Valley, and I promise to share more culinary traveling secrets when I do.  In fact, why don’t you help me develop my next travel itinerary to the Hudson Valley?  What are your favorite culinary spots in this area?

Master Chef Erik Blauberg

Please enjoy my recipe below:

Oven Roasted Wild Heritage Turkey with Cranberry, Ginger and Cinnamon Relish

Ingredients

1- 8 lb wild turkey
Coarse ground sea salt to taste
Fresh ground pepper to taste
¼ cup olive oil
6 sage sprigs (finely chopped)
6 thyme sprigs (finely chopped)
3 rosemary sprigs (finely chopped)

Method

1. Wash the turkey inside and out with cool water.  Drain the water and pat dry with paper towel.
2. Brush the turkey with olive oil; lightly coat the outside and inside of the bird with salt, pepper, sage, thyme and rosemary.
3. Place the seasoned turkey into a roasting pan. Place the roasting pan into a pre-heated 375 F oven.  When the skin turns golden brown turn down the oven temperature to 350F. Cooking time is approximately 2 to 2 ½ hours.
4. Check the doneness with meat thermometer; the internal temperature of the thigh should be 165 F degrees.  When the thigh is pierced, the juices should run clear and not pink.
5. Remove from the oven let the bird sit at room temperature for 20 minutes so that it can absorb its own natural juices, carve the bird and serve immediately.

Yield:  4 to 5 servings
Serving Suggestions:
Serve with your favorite side dishes. Brussel sprouts, stuffing, creamy mashed potatoes, baby green beans, yams, Roasted pearl onions etc.

Cranberry, Ginger and Cinnamon Relish

Ingredients

1 large navel orange
1 lime
1 ½ tbsp grated fresh ginger
3 cinnamon sticks
3 dried chili
3 vanilla beans (split lengthwise)
3 cups sugar
1 ½ cups dried cherries
3 lbs fresh cranberries

Method:

Cut orange and lime, with their skins, into ¼ inch dice. Set aside. Tie ginger, cinnamon sticks, chili, a vanilla bean in cheesecloth and set aside.

Place sugar in a heavy large skillet, preferably one with straight sides. Stir constantly over high heat until sugar turns light amber. Sugar must be cooked careful to prevent burning; break up lumps as you go. (If there are still lumps of sugar after it begins to color, work over low heat, or off heat, until mixture is smooth.)

Stir in orange, lime and bag of spices, and cook over high heat, stirring constantly, 5 minutes. Fold in cherries and cranberries, stirring gently to coat with caramelized sugar. Cook over medium heat, stirring gently, until about half of cranberries pop open, about 10 minutes. Remove pan from heat and cool.

Remove bag of spices and spoon the relish into a bowl. It can be served warm or cold.

Yield: 6 to 8 servings

Tip #1
It’s so important to always keep your knives sharp. Your knives will cut well, and you will spend less time when you are using them.

Tip #2
A Sharp knife is safer than a dull one. When using a dull knife you have to apply extra pressure to make a cut – it’s easy to lose control, causing you to slip with the possibility of cutting yourself.

Tip #3
Hand wash your knives with warm water and mild detergents then dry them. When your knives are not in use keep them dry and oiled with a food grade lubricant. Do not wash in a dishwashing machine, as the detergent will ruin the handle and corrode the edge of the blade.

Tip #4
Learn to use the fingernail test for sharpness. It’s fast, safe and foolproof. Don’t test an edge by rubbing your fingertips or skin against it. That is not safe.

Tip #5
Kitchen knives cut well with a rough edge vs. a polished edge.

Tip #6
Sharpening Stones- use plenty of lubricant to wash away metal particles.
a.) Water stones submerge in water let the stone absorb the water wait until the air bubbles stop. While sharpening your knives keep the top of the stone moist with a thin film of water.
b.) When you’re sharpening using an oil stone it’s important to keep it coated with mineral oil.
c.) Diamond and ceramic stones don’t require lubrication.

Tip #7
It’s important when sharpening your knives to keep the bevel straight and even on both sides. Count each stroke and use the same number of strokes on each side. I prefer to stroke the blade against the honed edge first for bevel grinding and honing. I pull the edge away from the hone for the last step therefore it removes the wire edge.

Tip #8
When you are sharpening thick blades for heavy-duty application such as cleavers, survival knives, axes, hunting use a more obtuse angle. When sharpening a thinner blade for light duty application such as pocketknives, kitchen knives, tactical knives etc. use a more acute angle. (See the above sharpening gage)

Introduction:

Chef’s Knife

Also known as the French Knife, it is the workhorse of the kitchen. It has a very broad blade (called the Flat) and can range in length from six to twelve inches, the eight inch size being the most popular. The Chef’s Knife is used for all the chopping, mincing and dicing tasks and is essential for vegetables. This knife is generally used on a cutting board by rocking it on its blade gently, using the tip as a stationary pivot. The wide blade keeps knuckles from hitting the cutting board. Use the back of the knife to break chicken bones and scrape foods from the board. Use the flat side for crushing things like garlic and herbs. Eight inch is great- I prefer the wider blade.

Paring Knife

Usually has a short blade, no more than three inches in length, and in a variety of shapes and curves.  It is used to peel, carve and prepare vegetables, fruit and other small ingredients that can be held in your hand. This knife will require more skill and should be used carefully, as it is mainly designed for the fine cut. Two and three quarter inch is my choice.

Slicing Knife

This knife has a thin blade, usually eight to twelve inches long, it is used to cut very thin slices of foods, mainly meats. The more flexible it is, the easier it will be to get an even thin slice. Ten and twelve inch is my favorite.

Cook’s Knife

This is a perfect second knife, sized between a chef’s knife and a slicing knife. It may be more comfortable to use because of its smaller size but it should never replace your Chef’s Knife. Six inch is my first choice

Cleaver

This knife is distinct by its very wide blade and its heavy weight that makes easy work of cutting bone, splitting ribs and getting through gristle. Its thick edge will not chip easily. And the heavier in weight, easier it is to use. But it is also the most dangerous and misused knife. Heavy but balanced is preferred.

Shears

A good pair of kitchen shears should be made of stainless steel, to prevent corrosion, and blades should come apart, to facilitate cleaning. They are handy for mincing and, the good ones are equipped with serrated blade, for cutting small bones and the skin of poultry or fish. Be sure they are comfortable hold and cleaned well after use.

Sharpening Steel

This utensil is a maintenance tool for only straight bladed knives in your kitchen. For best results, it should be used regularly. It really doesn’t sharpen the blade it more or less polishes the steel and with a metal like steel it is important. The purpose is to realign the edge of the blade, which dulls with the pressure and friction of normal kitchen use.

These are the basics but there are many other knives out there.  I recommend as your skill level with knives advance seek out other knives to try.  Please be careful and patient and talk about your knives with friends, ask what they use, what they like.  I will also say when you are out to dinner at a restaurant don’t be afraid to ask a Chef a question.  As a Chef I love to encourage others to pursue a passion for food as I have done with my life.  A true Chef should always seek to share the knowledge of trade with the masses or that Chef may find himself one day only cooking for one.

Asparagus is great during spring and summer – good for cold soups, asparagus terrine or simply serve chilled with vinaigrette. Cook green asparagus for approximately 3 1/2 minutes in boiling water. Cook white asparagus longer, approximately 6 1/2 minutes.

Lobsters are best this time of year. Cook 1 1/4 lb lobsters for 5 1/2 minutes – for larger lobsters, cook longer. Great hot or cold, serve as an appetizer or entree, fun to grill, great grilled on an open fire. Lobster club sandwiches – my favorite!

Watermelon is good tossed in salad, great with grilled BBQ foods, with picnics and snacks, goes well with dandelion greens and shaved parmesan.

Soft Shell Crabs – fishermen say the season starts best after the first full moon after Memorial Day, soft shells can be served as an appetizer, entree or in sandwiches. Try them alone, pan roasted, grilled or sauteed, cooking time is approximately 6 minutes.

Heirloom Tomatoes are best at room temperature, great in salads,sandwiches or straight up – add a little balsamic vinegar and extra virgin olive oil. They are juicy and full of flavor.

Micro Lettuce Sprouts and Herbs are a great way to garnish your dishes, also good in salads.

Carpaccio – my favorite are venison, beef, lamb, foie gras and spiny lobster. These items go well with virgin olive oil, fresh ground pepper, sea salt and perhaps a touch of fresh – squeezed lime.

Tartare – sea bass, tuna and salmon work best with virgin oil, sesame oil and rice vinegar or citrus.

Ceviche – great varieties are yellow tail snapper, Chilean bass, halibut, squid, Maine lobster, scallops, oysters and caviar.

Cherries – excellent in the late spring through the summer. Cherries are tasty right out of the box, great in pies and tarts. My favorite is to make a cold cherry soup. Reduce some red wine, add some sugar, orange zest and cherries. Chill and serve with coconut sorbet – a real winner.

Rhubarb – peel the stem, cut the leaves into small pieces. Add some port wine, sugar and slowly cook. Spice it up with fresh ginger, star anise ( for pies and tarts) and add some mixed berries. This recipe complements as a side dish with your favorite foods.

Bee Pollen – I love these sweet petals, because they taste like flowers, they are somewhat sugary and they are high in nutrients, great in salads or sprinkled on your favorite dessert or ice cream

Fava Beans – fresh beans are loaded with flavor. Look for the younger smaller pod. Remove the beans from the pod. Place them into lightly salted boiling water. Cook for 3 1/2 minutes then place them into ice water. They go well with everything, including meats, fish, salads or a side dish.

Spring Potatoes – Siberian, Purple Peruvian, German, Finger, Ashworth, Caribe, and Red Erik are to name a few. I like to use them on a regular basis. All potatoes should be firm, well shaped (for their type) and there should be no blemishes and wormhole free. There are hundreds of ways to prepare and serve spring potatoes.

English Peas – the best time of the year is March to April and August through November. Look for bright green pods. Remove the peas from the pods. They should be crunchy and full of sugar. Place them in salted boiling water and cook until tender.

TriStar Strawberries are very similar to the European Alpine strawberries. They are known in France as fraise des bois and they have a high sugar content with an exquisite taste. They are red and juicy and they are smaller in size and more flavorful than commercial strawberries. They have an excellent source of vitamin C and also provide some potassium and iron.

Corn on the Cob is a wonderful gift from the American Indians. They are many different varieties. My favorite is the white butter and sugar corn. Remove the cob from the husk. Carefully remove the silk by brushing it under light stream of cold running water with a soft nylon brush. Brush lightly so the kernels dont bruise.

Grilling is Hot Now!!

Tip for the summer – when using your grill, you want to keep one side hot and the oder side hotter. This way you can regulate your cooking if something starts to burn or you are cooking something that takes a long time you have to sides to work with on the grill to monitor the cooking time.

Tips for buying meat for grilling – purchase meat from a butcher with a good reputation and be sure you are buying the freshest available. Things to look for when buying beef or lamb: look for a bright red color and a proper amount of fat content for moisture and flavor – too much is not good. If you are buying veal make sure it has a white to light pink color ( not red),this tells us that it was milk fed. If you are buying pork , look for a light pink color. It should not feel slimy or slippery to touch. Make sure all meats smell, look and feel fresh.

Smart cooking and shopping

Cooking is an important part of the day.  Not only does it provide a meal for you and your loved ones, but also it’s a time to get creative and time to enjoy your passion for food.  Of course, as a chef it’s something that I relish and enjoy.  Finding the freshest ingredients and making something for others to enjoy, it’s the joie de vivre!

But unless you have an unlimited budget and unlimited time, cooking should not be done without a plan.

Why is planning a menu so important?

If people plan and organize their menus ahead of time – they will save time and money at the grocery store by picking up exactly what they need and not buying things randomly. Randomly purchased items often get thrown out which is just an enormous waste.

By planning meals and shopping smartly, people will buy only what they need for the menu they have planned.  Well-planned shopping outings also prevent people from buying things the store wants you to buy – i.e. items that are on sale or that have good aisle placement. It can be the difference between spending $30 at the grocery store or $130.

Also, when you plan your menu for the week, try to leverage one meal to make others. For example, make grilled chicken on Monday, but cook a few extra pieces.  Use the leftover chicken to make a pasta dish the following night.  Or, double your recipe and make enough to freeze for later.  The idea is simple.  Plan ahead, and your savings will multiply!

What is smart shopping?

First and foremost – people should never shop while they are hungry. This is a mistake from a cost standpoint and a nutrition standpoint. Everything looks good when someone is hungry, and people focus less on cost when they are hungry.

Smart shopping is planning ahead of time and knowing exactly what you want before you go.  Smart shopping is also knowing where to shop.  There can be two stores a block away from each other with huge price discrepancies on the same items.  If you always go to the same store, do not forget to occasionally check other stores to do comparison-shopping.  Of course, you would certainly do this for an electronics or big-ticket purchase.  What’s the difference in groceries?  I assure you, that if you cook often, then your annual grocery budget is large.  In the long run, food is a huge expense and savings can really mount up by comparison shopping.

What about spices and seasonings?

Fresh herbs are an important factor when it comes to flavors – no question. Adding a sage or rosemary sprig to a chicken cutlet or a thyme sprig while sautéing a fish filet will make a huge difference in the flavor and will not add much expense to the meal.

With most fresh herbs, you can buy in any amount you need.  So be sure to purchase only what is needed for the recipe at hand.

Spices and spice rubs are fantastic on meats and poultry. Whether you put it on a steak right before it goes on the grill or let it marinate on pork or whole chicken for several hours, spice rubs are vital for creating the best flavor, which is another segment in and of itself.

What other tips can you share on how to cook and shop smartly?  I’d love to hear your ideas.

Master Chef Erik Blauberg Erik Blauberg

“It is so important that all chefs take the dietary needs of their customers seriously. Vegan dishes have been in demand a long time, and no longer will a plate of vegetables do. All diners should expect to have a dish as exciting as all the other items on the menu.”

. . . . . . . . . . . . . . . . . . . . . . .

Erik Blauberg’s fascination with food began at an early age when he would sneak into hotel kitchens in the Catskills and watch chefs at work. From his humble culinary beginnings flipping burgers, he traveled to the French kitchens of Paul Bocuse and Roger Verge and the Imperial Hotel in Tokyo and Kicho in Osaka. In New York, he sharpened his culinary skills at Bouley, La Cote Basque, Windows on the World, Tavern on the Green, and American Renaissance.

After a stint at the five-star Jalousie Plantation Caribbean Resort and rave reviews from the New York Times and New York Magazine at Colors in New York, in 1996 Blauberg was recruited to be master chef at the world-renowned 21 Club in New York.

Blauberg is a culinary historian, an avid traveler, a truffle hunter, and an accomplished foodphotographer. He has been named One of the World’s Great Chefs in the Culinary Institute of America’s Great Chef Series, served as executive chef for the twelfth annual James Beard Holiday Auction, and was a Master Chef for a celebrated all-truffle dinner at the James Beard House with Charlie Trotter, David Bouley, and Jean Louis Palladin.

Chef Blauberg has been named One of the World’s Best Chefs by the Academy of Hospitality Sciences and received the Five-Diamond Award, and a special achievement Jay Walman award. He serves on the advisory board of Syracuse University and frequently appears on the Food Network, at charity events, and on television in Japan, Germany, and England.

Erik Blauberg is currently the owner and CEO of EKB Restaurant Consulting and is responsiblefor overhauling the food programs for several large venues in New York City.

Master Chef Erik Blauberg Baby Frisée with Organic

Wheat Berries, Winter Truffles,
and Mustard Emulsion

Wheat Berries

2 tablespoons soy margarine or
olive oil
1/4 cup finely minced onion
1/4 cup finely minced celery
1/4 cup finely minced carrots
1/2 cup organic wheat berries
Sea salt to taste
1 cup vegetable stock or water,
divided White pepper, freshly ground

Truffle Mustard Emulsion

Juice of 1 lemon, strained
3 tablespoons Dijon mustard
1/2 cup (4 ounces) truffle oil
Sea salt and freshly ground white
pepper to taste
1 tablespoon minced truffles

Frisée and Truffles

3 ounces baby frisée, center leaves picked, washed, and cut into small pieces

Salt and pepper to taste

1 large winter or summer truffle: thinly slice half, fine julienne other half

To make the Wheat Berries:

In a saucepan over medium heat, melt soy margarine. Add and sauté onion, celery, and carrots untilsoftened. Add wheat berries and stir. Season with sea salt and cook for 5 minutes. Add 1/2 cup vegetable stock, bring to a simmer, and reduce heat to low. Once the stock is absorbed, add the remaining 1/2 cup and continue to simmer until completely absorbed.

NOTE: More stock might be needed if the wheat berries remain too firm. Adjust seasoning with salt and pepper to taste.
Cool and reserve.

To make the Truffle Mustard Emulsion:

In a wooden bowl, whisklemon juice and mustard until smooth. Slowly stream in truffle oil,whisking vigorously. Season with salt and pepper. Add the minced truffles. Whisk again just before serving. To make the Frisée and Truffles: Place the baby frisée into a mixing bowl, lightly dress with the Truffle Mustard Emulsion, season withsalt and pepper, and then toss. Add truffle julienne.

How to Plate: Pack Wheat Berries into a triangular mold and place in the center of a chilled plate; or spoon onto the center of the plate,pressing into a desired shape.
Gently place the Frisée and Truffles on top of the Wheat Berries.

Drizzle the Truffle Mustard Emulsion around the plate.
Garnish the frisée with the sliced truffles and serve immediately.

Master Chef Erik Blauberg Brûlée of Vermicelli Pasta with Lobster, Matsutake, and Blue Foot Mushrooms, and Tomato Marjoram Bouillon

Brûlée of Vermicelli Pasta

1 1/2 quarts corn oil
1 pound vermicelli
Salt

Mushrooms

3 tablespoons olive oil
21/2 cups mixed wild mushrooms
(lobster, matsutake, blue foot,
enoki), cleaned and sliced
2 tablespoons finely minced shallots
2 tablespoons tomato concassé
(see note)
1 tablespoon margarine
2 tablespoons fresh marjoram leaves
Salt and pepper to taste

Tomato Boullon

2 cups fresh tomato juice (whole tomatoes cored and processed in a blender with a pinch of salt until liquefied, then strained through a cheesecloth)
1 tablespoon chopped fresh marjoram
1/2 tablespoon chopped lemongrass
Salt and pepper to taste

Garnish

Whole marjoram leaves
4 small bunches baby snow pea sprouts

To make the Brûlée of Vermicelli Pasta:
Place the oil into a large saucepot and heat to about 325 degrees F. Carefully place the pasta into the oil and stir until golden brown. Turn off the heat and carefully remove pasta from oil; blot off any excess oil on a paper towel. Place the pasta into salted boiling water and cook until al dente, about 9 to 10 minutes depending on the pasta. To make the Mushrooms: Place the oil in a hot sauté pan over medium heat. When it starts to lightly smoke, add the lobster mushrooms; toss and cook for 1 minute. Add the matsutake, and blue foot mushrooms and shallots, and continue to cook for 2 minutes. Add the enoki mushrooms, tomato concassé, margarine, and marjoram. Season with salt and pepper, remove from the pan, and reserve.

NOTE: To make tomato concassé, chose Roma tomatoes that are not too ripe. Score an X in the skin at the base of each tomato and blanch in boiling water for about 10 seconds until the skin begins to loosen. Remove from hot water and plunge into a bowl of ice water. The skin should now come off easily; if it doesn’t, plunge back into boiling water for a few more seconds. Cut the tomatoes in quarters, remove the core and seeds, and cut into dice of the desired size.

To make the Tomato Bouillon:
Add the tomato juice to a saucepan with the marjoram and lemongrass. Bring to a boil, and continue to boil for 2 minutes. Season with salt and pepper and strain with a cheesecloth. Reserve, keeping it hot.

How to Plate:
Toss the Brûlée of Vermicelli Pasta into the Tomato Bouillon. Using a cook’s fork, twirl the pasta onto a fork and place in the center of a hot plate. Remove the fork so that the pasta stands up on the plate. Artfully arrange the Mushrooms around the pasta, garnish with marjoram leaves and pea sprouts. Serve immediately.

Master Chef Erik Blauberg Terrine of White and Green Asparagus with Truffles and Beet Horseradish Dressing

White Asparagus Purée

6 tablespoons agar-agar 1 onion, minced 2 tablespoons olive oil Sea salt and white pepper to taste 2 bunches white asparagus 1 cup asparagus stock, made by reducing cooking water 1 teaspoon finely minced tarragon leaves

Asparagus and Truffles

2 bunches green asparagus, standard size, bottoms cut to fit terrine 1Ž2 bunch white asparagus, standard size, bottoms cut to fit terrine 1 teaspoon vegetable oil Opal basil leaves, picked (enough to line a small loaf pan) 1 ounce black truffles, thinly sliced 1Ž2 cup chopped chervil

Beet Horseradish Dressing

8 large beets, cut into small pieces 4 quarts water 3Ž4 tablespoon champagne vinegar 2 tablespoons prepared horseradish 3Ž4 cup olive oil Sea salt and freshly ground white pepper to taste GARNISH Marjoram leaves Black truffle slices

To make the White Asparagus Purée:
Place agar-agar and 11/4 cups water into a saucepan and bring to a boil, reduce heat, and simmer until agar-agar is dissolved; set aside. Sauté onion over medium heat in the oil until tender and translucent. Season with sea salt and white pepper. Remove from the pan, drain and blot off excess oil, and reserve. Place the asparagus into slightly salted boiling water to cover for about 9 minutes, or until tender. Reserving the cooking stock, remove asparagus, and place into an ice bath to cool. Boil the asparagus cooking liquid to a reduction of 1 cup and cool. Transfer the reduction to a blender, add the onion, tarragon, and asparagus, and blend at medium speed until smooth. Strain through a chinois and then place in a saucepan. Add dissolved agar-agar, stirring to combine, place over medium-high heat, and bring to a boil. Remove from heat; let cool to almost room temperature. While the purée cools, prepare the rest of the terrine.

To make the Asparagus and Truffles:
Bring 4 quarts water to a boil.

Drop in 1 bunch green asparagus at a time and cook for about 31/2 minutes, then place in salted ice water until chilled. Repeat with white asparagus, cooking for 61/2 minutes; pat dry and reserve.
Brush a 1-quart terrine mold (or small loaf pan) lightly with vegetable oil. Line with plastic wrap and make sure there are no air bubbles. Dip each opal basil leaf in the White Asparagus Purée and line the terrine, covering completely, slightly overlapping the leaves.

Cut the green asparagus in half (widthwise) and split the white asparagus lengthwise; reserve.

Line up and layer the green asparagus in the terrine. When halfway done, line the mold with one layer of split white asparagus. Pour White Asparagus Purée to barely cover the white asparagus. At this point add one layer of the thinly sliced black truffles, and then top with a layer of the white asparagus. Continue to layer the green asparagus until the mold is full. Then pour in the remaining purée until mold is filled. Shake the mold and tap lightly to release the air bubbles. Cover top with the chervil and lightly pat. Cover with plastic wrap and refrigerate overnight.

To make the Beet Horseradish Dressing:
Process the beets in a food processor until finely minced. Transfer to a large saucepan and add the water. Cover, bring to a boil over high heat, and then reduce the heat to medium; let simmer for 30 minutes and strain, reserving the juice. Return the juice to the pan and continue simmering to reduce to 1 cup, or to desired consistency.
In a blender, combine the beet juice, champagne vinegar, and horseradish. Blend for 30 seconds and slowly add the oil in an even stream until all of it is incorporated into the juice mixture. Season with salt and white pepper. Reserve until ready to use.

How to Plate:
To remove the terrine from the mold, carefully turn it upside down to release it. Remove the plastic wrap and slice the terrine with an electric knife. Place 1 slice in the center of each plate. Artfully drizzle the Beet Horseradish Dressing around the plate. Garnish with fresh marjoram leaves and a few slices of truffle.

Master Chef Erik Blauberg Gratin of Berries with Tahitian Vanilla Bean and Dark Rum

1/2 cup small strawberries, stemmed
1/2 cup red raspberries
1/2 cup blueberries
1/2 cup black cherries, pitted and cut in half
1 cup red currants
1/2 cup white cherries, pitted and cut in half
1/2 cup small blackberries
1/2 cup boysenberries
4 tablespoons granulated sugar
2 ounces Grand Marnier
2 ounces dark rum
4 Tahitian vanilla beans, split, seeds only
1 cup raw cashew nuts, soaked about 6 hours
1/2 cup water
2 tablespoons maple syrup

Garnish
Mint sprigs

Gently rinse all the berries and then place in a stainless steel bowl.
Add the sugar, Grand Marnier, rum, and vanilla bean seeds; mix lightly.
Cover and refrigerate for 1 1/2 hours.

For the topping, blend together the cashews, water, and maple syrup in a high-speed blender until smooth. Add more water if needed for consistency. Remove the mixed berries from the refrigerator and distribute into four oven-safe casserole dishes. Top the berries with cashew cream. Place the casseroles in the oven under the broiler until lightly browned. (An option to the cashew cream is to whip 3 cups cold soy milk with 2 tablespoons powdered sugar and use in the same way.)

Garnish with mint and serve immediately

32 chicken wings
4 cups chicken stock
1/2 cup onions (minced)
2 tbs ginger (grated-fine)
1/2 tsp garlic (minced)
6 tbs scallions (sliced-fine)
2 tbs rice vinegar
4 tbs sesame oil
1 tbs serrano chilies (minced)
6 tbs red bell peppers (minced)
kosher salt (to taste)
tabasco sauce (to taste)
white pepper (to taste)
4 tbs parsley (chopped)
2 cups sour cream dipping sauce (see recipe below)
6 parsley or cilantro sprigs
Master Chef Erik Blauberg

Method

1. Take the chicken wings and, with a small knife, cut one end of the wing and carefully run the knife, edge down one side of the bone pushing flesh to one end. Continue this method rotating the wing until all the flesh is on one end of the bone (so it looks like a lollipop). Reserve.

2. Meanwhile, in a mixing bowl add the chicken stock, onions, ginger, garlic, scallions, rice vinegar, sesame oil, serrano chilies and red bell peppers. Season to taste with salt, tobasco sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.

3. Remove from the marinade and bake in a pre-heated 375º oven for 15 minutes or until cooked. Serve with sour cream dipping sauce (see below). Garnish with fresh cilantro or parsley sprigs. Serve immediately.

Yield
4 servings

Sour Cream Dipping Sauce

Ingredients

2 cups sour cream or crème fraiche
2 tbs lime juice
4 tbs dill (chopped fine)
kosher salt (to taste)
white pepper fresh ground (to taste)

Method

1. Add the sour cream to a mixing bowl. Stir in the lime juice, add the dill. Season to taste with salt and pepper. Serve with lollipop chicken wings.

Yield
4 servings

Turkey Burgers

Ingredients

2 cups turkey meat (cooked and diced)
salt and fresh ground pepper
1 cup mushrooms (diced)
4 tbs shallots
4 tbs tomatoes diced (seeds removed)
4 tbs chives (finely sliced)
1 cup fresh bread crumbs (soft)
4 tsp shallots (minced)
4 tsp fresh thyme (minced)
3 eggs (whole)
Master Chef Erik Blauberg

Method

1. In a pan over a high heat add 2 tbs vegetable oil. Heat until oil starts to lightly smoke. Add the mushrooms. Cook until lightly brown, stirring frequently. Add 4 tbs shallots and season with salt and fresh ground pepper to taste. Let cool and reserve.

2. In a mixing bowl, add the mushrooms, 2 cups of cooked turkey, tomatoes, chives, bread crumbs, 4 tsp shallots, thyme and egg and mix well.

3. Divide mixture into 4 portions and shape into burgers. Lightly coat burgers with fresh bread crumbs.

4. Heat 2 tbs vegetable oil, add burgers and cook until golden brown (approximately 2 minutes). Turn over and cook the other side until golden brown (approximately 2 minutes). Then place in a pre-heated 375-degree F oven for approximately 3 to 4 minutes.

5. Remove from the oven and serve immediately.

Serving suggestions: serve with a bun and pomme soufflés or French fries

For lighter fare, serve with steamed vegetables, with or without the bun.

Yield
4 servings

Roast Turkey and Goat Cheese Quesadillas

Ingredients

4 flour tortillas
1 cup turkey, cooked and shredded
1/2 cup cheddar cheese, grated
2 ounces goat cheese
1/2 tsp chili paste
8 basil leaves or 1 teaspoon dried
4 tablespoons scallions, sliced thin
salt and white pepper to taste
4 tablespoons vegetable oil

Method

1. Lay out tortillas on clean, dry surface. Place 1/4 cup of turkey on each tortilla first.

2. Dollop even amounts of the goat cheese and then sprinkle on the cheddar.

3. Place small amounts of the chili paste evenly around the cheese then sprinkle the basil, scallions and season with salt and pepper.

4. Fold the tortilla in half and press along the edges to seal.

5. In a hot pan, add the oil and heat. Add one quesadilla at a time, cook until golden brown. Turn over and brown the other side.

6. Remove from the pan, slice and serve with the avocado salad. Repeat with the remaining quesadillas.

Chef’s notes: If your budget allows, add a half cup of shredded gruyere cheese to the quesadilla. Sprinkle over the turkey before the goat cheese. Sun dried tomatoes also make a nice addition to a quesadilla. Supplement 2 tablespoons, chopped to the recipe add them into the quesadilla at the same time you add the scallions.

Yield
4 servings

Avocado Salad

Ingredients

1 avocado, peeled and diced
1 lime juiced
2 tablespoons scallions, chopped
2 tablespoons red onion, chopped
1/4 teaspoon chili paste
1 tbs cilantro leaves (picked)
salt and fresh ground pepper to taste

Method

In a mixing bowl add all the ingredients mix gently, be careful not to break up the avocado.
Serve immediately with quesadillas.

Turkey Stir-Fry

Ingredients

3 tbs sesame oil
1 cup onions (sliced)
1 cup red bell pepper (diced)
1/2 cup broccoli florettes
1/4 tsp garlic minced
1 oz ginger (peeled and thinly sliced)
2 oz lite soy sauce
2 cups turkey meat (julienne cut, and cooked)
4 tbs cilantro (chopped)
3 tbs scallions (Thinly sliced)
2 cups rice (steamed)
2 tbs bamboo shoots
2 tbs bean sprouts
2 tbs water chestnuts

Method

1. In a hot sauté pan or wok add the oil. Heat until oil starts to smoke. Add the onion, stir in the bell pepper, carrot, broccoli, garlic and ginger. Cook for 1 minute, add the soy sauce, turkey, bamboo shoots, bean sprouts, water chestnuts cilantro and scallions. Cook for 20 seconds.

2. Serve over steamed rice.

Yield
4 servings