++Bishop’s Whisk Blessing++

CHEF RYAN LOPEZ

While visiting family in Michigan this year, I noticed a post from Chef Ryan Lopez. His food looked incredible! Discovering that he was a Michigander as well, I had to find out more about his career. His versatility shines from his private chef business, teaching cooking classes, and sharing his gifts with the community. He sets a fine example for all to follow. His star will continue to rise, and future culinarians will be inspired by his story and unique recipes. Visit his website http://www.chefrl.com 

How did your passion for cooking start and who were your inspirations?

I started cooking around 14 years of age. Trying different recipes or just your basic cooking like eggs or baking with my mom. I really started to know that food was something special when I got my first job as a busboy, also known as a tabletop technician at a golf club. There I observed food prepared by real chefs. After that job I knew I wanted to be a chef so I took myself into School craft college in Livonia, Mi and told them I wanted to be a chef!

What tips do you have for cooking creatively, and key ingredients you like for the most flavor.

My tip for cooking creatively would be don’t be afraid to try new things If it happens to mess up it isn’t the end of the world. Trace your steps and find out where things went wrong and don’t add that or don’t cook that so long/little. Get in the kitchen and give it a go you’ll do just fine! I love using a combination of salt, pepper, nutmeg and cayenne in almost any recipe. It’s a balance mix and adds great flavor. Also trying to use fresh herbs can really help elevate your dish.

Breakfast is a great time to use a whisk! What are your traditions for a special breakfast and/or breakfast for dinner?!

I love making breakfast fun with either rolling my pancakes into a breakfast taco or using cereal to coat my French toast . Breakfast time is special, from eggs, fruit, potatoes or different breads. Next time you cook breakfast have a little fun and try something you have never whipped up before.

Chef Ryan Lopez grew up in Michigan, where he learned at an early age that quality food was an essential ingredient to good living. He went to Culinary school at school craft college in Livonia Michigan. He trained under some of the best chefs in the country. After a 2 year culinary program he then set off working for some of the top restaurants in Michigan. He learned the passion for food and the quality for each dish at a high level. It wasn’t until 2 years after school he sought out to do what he has always wanted to, which is begin his private chef career. In 2011 he moved to Oklahoma to work for NBA star Kevin Durant. Chef Ryan has work for a number of charities in Oklahoma including March of dimes, Oklahoma regional food bank and YSOC. He has always believed in preparing fresh, nutritious meals to assist his clients in maintaining a healthy lifestyle. 

Lisa & Sally Ekus

Sally and Lisa Ekus, partners in The Lisa Ekus Group,

“whisking their culinary clients to success!”

Like an orchestra conductor with a baton, Lisa Ekus, Founder of the Lisa Ekus Group, LLC and her daughter Sally Ekus, Manager and Literary Agent unifies the culinary expert’s “orchestra”, sets the presentation “tempo” and shapes the “sound” of their message. This requires a large whisk as their “baton” to keep things cooking! It has been a pleasure to host many of their cookbooks authors on Cookin’ with Carol. I have also learned several tips on presenting successful cooking classes and writing book proposals from Lisa’s seminars at IACP conventions. I highly recommend their media training to anyone interested in improving their skills. With her dedication, professionalism and passion, Lisa has made a profound contribution to the culinary world. This inspiration continues in her kitchen with her family. This treasured recipe below is from Diane Cohen (Lisa’s mother, and Sally’s grandmother). As to the future of Lisa’s business, I know it is in good hands with her daughter Sally. A fine example of “Passing the Whisk!” www.LisaEkus.com     http://www.facebook.com/TheLisaEkusGroup http://twitter.com/lisaekus

What traditions do you have for holiday meals?

Both my daughters always join me now in cooking the holiday meal. One’s specialty is savory dishes and the other loves to make pies. We laugh, talk, play sous chef with each other and create new delicious memories at every holiday.

What do you like to cook on a rainy day?

A big pot of either turkey chili or split pea soup. Anything that is hearty, slow simmering and comforting. I love slow braised foods.

How many whisks do you have, and what do you like to cook with them?

I have dozens of whisks, of every size and shape. The largest is the one in the picture. The smallest measures a mere 6 inches. I also have a special flat dough whisk, balloon whisks—both fat and narrow, and while most are metal, a few are fun colors. We use them for every dish that needs a whisk—from eggs to sauces and everything in between.

Diane Cohen’s Famous Family Salad Dressing

(Diane is Lisa’s mother and Sally’s grandmother)

Makes 2-4 servings

2-4 cloves garlic, crushed

¼ cup Seasoned rice vinegar (Make sure you get seasoned as this is key. Our family favorite brand is Marukan)

½ cup canola oil

¼ tsp dried mustard

Pinch of freshly ground black pepper

Add all ingredients to a glass jar and whisk vigorously. Feel free to shake with lid on tight right before you use. Best drizzled on salads, grilled veggies, meats, or as dipping sauce for steamed artichokes.

Whisk Movement Moment!

CINDY TECZAR

Photo by Kurt Ritchie

My friend Cindy Teczar is the one who started my whisk collection. I recall her saying “You need to collect something, I think whisks would be perfect, so here are some to get you started!”. Cindy was one of my first cooking class students along with her friend Linda Baughman. She is multi-talented and has an appreciation for art. Both Cindy & Linda have assisted me on my cooking show and various events. Going to featured exhibits at art museums with Cindy and Linda is so much fun. It definitely gives me the inspiration and drive to create and leave a lasting impression. I can’t even begin to tell you how much they have enriched my life! For many years, I have wanted to write about my whisk collection, but wasn’t quite sure what direction it would take. Starting this whisk movement is a big step for me. As hoped, it has already made an impact.

 

Let the Whisking Begin!

I am thrilled to share this video clip by Kurt Ritchie with you. My friend Cindy Teczar is the one who started my whisk collection. I recall her saying “You need to collect something, I think whisks would be perfect, so here are some to get you started!”. Cindy was one of my first cooking class students along with her friend Linda Baughman. She is multi-talented and has an appreciation for art. Both Cindy & Linda have assisted me on my cooking show and various events. Going to featured exhibits at art museums with Cindy and Linda is so much fun. It definitely gives me the inspiration and drive to create and leave a lasting impression. I can’t even begin to tell you how much they have enriched my life! For many years, I have wanted to write about my whisk collection, but wasn’t quite sure what direction it would take. Starting this whisk movement is a big step for me. As hoped, it has already made an impact.

 

 

Rose Levy Beranbaum

Rose Levy Beranbaum has whisked up success with her award-winning cookbooks and culinary career. It was an honor to host her as a guest on Cookin’ with Carol. We made and stretched strudel dough together, a moment I will always treasure. I couldn’t wait to see which whisks she would share in her photo. I was also hoping she would pose in front of her iconic racks that hold her equipment. My wish came true and more! She shared a fantastic recipe for Cornstarch Stabilized Whipped Cream and heart warming answers to my questions below. Visit her website today, and I know you will be inspired to whisk up an amazing recipe right away! Her books are the perfect keepsake for yourself and for giving as gifts.

http://www.realbakingwithrose.com/

photo credit: Woody Wolston

 

Julia Child and the writings of MFK Fisher were my early inspirations.

51 years ago, when I first was married, a dear friend of the family gave me a whisk. I had never seen one before and I hardly knew what to do with it so I stored it in the garage until a visiting friend walked off with it thinking I didn’t want it. I watched that whisk disappear from my life and knew that I would always regret it.

I now have over 30 whisks of different sizes and shapes but the three I use the most often are the ones pictured. The smallest one I use the most often. I got it in Tokyo. The middle one is the next most often used and the huge one is the one I use to fold mixtures together without deflating them.

I use whisks to stir, to fold, and to aerate. I even have a copper one that I thought would stabilize egg whites without cream of tartar but it didn’t really work. I also have a little gold one I used to wear around my neck which got me through many a customs official, distracting them from the probably forbidden ingredient I was bringing into the country.

The whisk is the symbol of cooking but even more so of baking.

 

Cornstarch Stabilized Whipped Cream

Recipe Courtesy of Rose Levy Beranbaum posted with permission

Cornstarch is a terrific stabilizer for whipped cream. It will not hold up well at room temperature but it will keep for 2 days refrigerated. Refrigerate the mixing bowl or mixer bowl and the mixer’s beaters along with the cream. (If you are whipping 1-1/2 cups/355 ml or less of cream, a hand held mixer works better than a stand mixer.)

Makes: 2 cups

heavy cream     232 grams [1 cup (8 liquid ounces/237 ml), divided]

pure vanilla extract     1 teaspoon (2.5 ml)

powdered sugar     14 grams (2 tablespoons)

cornstarch     1 teaspoon

 

Make the Whipped Cream

1) Into a small bowl pour 174 grams/3/4 cup/177 ml of the cream and the vanilla and refrigerate it covered, for at least 15 minutes.

2) In a small saucepan, place the powdered sugar and cornstarch. Gradually whisk in the remaining cream.

3) Bring the mixture to a boil, stirring constantly with the whisk just until thickened.

4) Immediately scrape the mixture into a small bowl and allow it to cool just to room temperature. Stir in the vanilla and cover until ready to whip the cream.

5) Whip the refrigerated cream just until traces of the beater marks begin to appear.

6) Continuing by hand with a whisk, add the cooled cream mixture in 4 or 5 additions, whisking lightly after each one. Whip just until stiff peaks form when the whisk is lifted.

KELLY & STAN GIRNAS

When it comes to creativity, celebrating family and friends, and sharing their secrets of enjoying life to the fullest, I can count on my dear friends Kelly & Stan Girnas! They really have a zest for living and whisking up fun. Kelly was a guest on Cookin’ with Carol, and we have kept in touch throughout the years. She also enjoys photography, and created some whisk art included in this post. “One is a Whisk Selfie – lol – that’s a term you don’t hear everyday” says Kelly.

Kelly & Stan Girnas

3 Questions:

Passion for cooking?

Stan’s passion for cooking began when he was a young Bachelor living in Pennsylvania, and he started watching the Galloping Gourmet on TV. He tried a few of the recipes, and found that he really enjoyed cooking.

Back in his “Swinging Single” crazy 1970’s time, he would host dinner parties at his home, and he recreated a Galloping Gourmet dessert of ice cream and waffles. He also admits that his cooking skills made him popular with the ladies 🙂

My passion began the first time I made my own grilled cheese and tomato soup at 9 years old. It was a simple meal and still my favorite comfort food, yet I felt so accomplished, and really enjoyed the act of preparing everything.

Traditions for holiday meals?

Growing up as a kid in NJ,my parents would wake my sister and I up at midnight on Christmas Eve to open presents. As very young children, we were told that Santa came to our house first, which always made us feel special.

It was such a magical time, and to this day, Christmas Eve is still my favorite! It would usually be snowing, and there would be Christmas carols on the stereo, and the tree twinkling with lights. Always laid out on the coffee table, there was always a delicious spread of cheese/crackers, cookies, candy and nuts. But my very favorite were the deviled eggs! My mom makes THE BEST deviled eggs, and they are so simple, with a light paprika dusting. I make them throughout the year, but to me, it would not be Christmas Eve without deviled eggs.

Passing on the traditions of the Whisk?

Both Stan and I would like to pass the whisk movement on to the younger generation in our family by inspiring a love for cooking and entertaining. Our good friend Nigel, has a daughter named Jamie that we are very close with. She is now 24, with a home of her own, and she has tremendous passion and talent for cooking and creating delicious meals. She will come over to our home, and we will cook together, and share recipes, and it has been really fun to see how much she truly enjoys the art of cooking! She hosted her very first Thanksgiving this year, and it was fantastic! Her turkey was one of the best I have ever tasted!

 

 

LOVE FROM MOM

I received my mother’s whisk photo and story in the mail. How refreshing in this age of technology! I hope this warms your heart as it does mine. I also shared one of my favorite recipes from her collection. Enjoy!

Memories of Home and Holidays

Ione M. (Kosbab) Dixon

My passion for cooking comes from my Midwest ties and upbringing that offered varieties of ethnic foods enjoyed at home and shared with family and friends.

My mother offered Corn Flake Chicken before I moved to Battle Creek, Michigan. She was famous for her noodle and tomato entre called “worms”. A favorite holiday presentation of a whole cauliflower with cooked broccoli surrounding it and topped with cream of shrimp soup. Some family members recall that our vegetables were cooked to death at times.

Dad took over the kitchen on occasional Saturdays stirring up kraut and pork, soups and even tried his luck at canning Hungarian peppers. I think this is why Carol enjoys the burn of Tex-Mex dishes.

Christmas usually featured roast goose and red cabbage and I have picked up on baking a Norwegian Christmas bread called Jule Kake filled with the addition of ground cardamom seed — so good!

I suspect many of us increased our cooking talents after marriage and hopefully included the children and husband with preparation too. Now married to Bob after 10 years, we have entertained extended family and friends, grandchildren and grand dogs in our newest home with a kitchen larger, more convenient and welcoming. I probably have a “whisk deficit” in my kitchen but I use it often I treasure it because it was a gift from my sister Karen who was such a good cook with a great sense of humor.

I am so proud of you Carol and your success in teaching basic cooking skills and techniques to young and old. We have been sharing recipes and embellishing them to our personal tastes.

And did I mention I also enjoy eating out?

Love you, Mom

Mom’s Famous Dinner Rolls

I’m very happy and proud to bring you this recipe from my mom’s personal collection. She entered these rolls in the Calhoun County Fair one year and won first place. Thanks mom!

1 cup milk

1/4 cup unsalted butter

1/4 cup sugar

1 teaspoon salt

1/2 cup warm water (105 – 115 degrees F)

2 packages (or 5 teaspoons) active dry yeast

pinch of sugar to feed the yeast

2 eggs, lightly beaten

5 to 6 cups bread flour, divided use

Melted butter to brush over rolls

Scald the milk (this means low heat–do not boil)

Stir in the butter, sugar and salt. Cool this mixture to warm (105 – 115 degrees F).

Put warm water in a bowl. Sprinkle yeast on top, add a pinch of sugar, and stir to dissolve. Let stand 5 minutes. It should foam slightly and have a “yeasty” aroma.

Combine warm milk mixture, yeast/water mixture, eggs and 4 cups of flour in a large bowl. Using a large wooden spoon or electric stand mixer, beat until smooth.

Stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured board or counter and knead until dough is smooth and elastic, about 5 to 10 minutes.

Place dough in a greased bowl, turn to cover entire surface. Cover and let rise until doubled, about 1 hour.

Punch dough down, then let it rests 5 minutes. Divide dough into 4 equal parts. Divide each part into 6 pieces and form each into a roll by smoothing between your hands or tucking the outsides in and under itself. Place the rolls into four lightly greased round baking pans, leaving a little space around each roll. Cover and let rise 30 minutes. Brush the top of each roll carefully with melted butter. Bake at 375 degrees for 15 to 20 minutes, until golden. Makes 24 award-winning rolls!

 

Welcome to the Whisk Movement by Cookin’ with Carol

Happy Thanksgiving Everyone!

My whisk movement was inspired from a gift from one of my first cooking class students Cindy Teczar. She started and continues my whisk collection, each one is treasured. She and her family and friends are very dear to me. In my career, the people I have met and the joy they bring have enriched my life!

My mother is my inspiration for pursuing a culinary career. Her excellence and art of cooking continue. The lessons I learn in her kitchen are priceless!

My late father often read the story of Barrington Bunny from Martin Bell’s short story in his book The Way of the Wolf to my sister and me. The passage about “a free gift with no strings attached. . . . . every gift that is given to anyone is given for a reason.” was my fuel for this movement and blog site. To kick this off, my first featured post below is with the incomparable Graham Kerr. And my next post will feature my mother, Ione Dixon. Please follow and share my blog. Wishing you all the best on this special day!  Cheers, Carol Ritchie

Graham Kerr

P.I.O.N.E.E.R. “Pass it on now with enthusiasm, eagerness and resilience”

It’s my longest acronym to date! I use it to urge us ‘foodies’ to pass on growing and eating to the next generation. As you are with your whisk…it’s a kind of baton!? Upstream on purpose! Graham

 

Three answers.

What was the start?

Cooking table side, a crepes Suzette, at my parents hotel for a young appreciative couple. I had a recipe that worked, a story to tell as I cooked and they ate it in the end and loved it enough to give me my first ever tip. The rest of my life seems to have galloped on from there!

Best tip.

The French term mis en place. Prepare and measure every single ingredient BEFORE you begin to cook!

Pass the whisk?

I call it the double benefit. Find a potentially harmful habit, reduce its portion size by 50% . Replace its vacated plate space with a beneficial plant that you enjoy and if you saved money then split the savings in half, use one half to upgrade your daily nourishment and give the other half to folks who are really making a difference in our sorry world. So far, over a 28 year period we have made a $105,000 saving and been able to give over $50K out of our food budget.

Works for us…we cover this and all the rest in our new book, ‘ Flash of Silver’ it’s out in November 2015

For more information, and to order his books, click here

Recipe by Graham Kerr

Recipe source: Reprinted with permission from Graham Kerr’s Growing at the Speed of Life, Copyright 2011 by the Treena and Graham Kerr Corporation. Published by Perigee Trade.

 

KAREENA’S SOUP BASE

Our youngest daughter now has two daughters of her own and lots of reasons to get more vegetables into their young and vibrant lives Like so many of our neighbors, they wanted something they could make in a reasonable quantity to get ahead of the typical busy day, when, so often, the easy way out was a pizza.

I went looking in the fall season for a soup/stew base that could be frozen and nuked back to life in minutes, and then created a list of simple add-ons that took no time and created a sense of variety:

It worked for us and them, and now, I hope, for you.

When the vegetables are in season, this is also an example of good nutrition at a great price. When I tested this, not one of the enhanced soups cost more than $2.00 a portion!

SERVES 30 (EVENTUALLY!)

1 1/2 pounds sweet onions, cut into 1/2-inch dice (save peelings)

2 ounces grated gingerroot (optional)

5 garlic cloves, crushed (optional)

1 1/2 pounds rutabagas, peeled and cut into 1/2-inch dice (save peelings)

1 1/2 pounds turnips, peeled and cut into 1/2-inch dice (save peelings)

1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces (save peelings)

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch dice (save peelings)

1 1/2 pounds parsnips, peeled and cut into 1-inch dice (save peelings)

8 ounces celery, cut into 1/2-inch pieces

8-ounces Swiss chard stalks, cut into 1/2-inch pieces (yield 2 cups)

1 quart low-sodium vegetables stock

20 cups cold water

2 tablespoons olive oil

2 tablespoons Greek Islands Ethmix (from Growing at the Speed of Life by Graham Kerr, page 287) this is optional

2 tablespoons cornstarch mixed with water (slurry; only 1 teaspoon for each portion)

2 tablespoons chopped fresh parsley

Salt to taste

Equipment: To cook a large amount at one time, you will need a 10-quart saucepan or stockpot (available through a restaurant supply business) and a large, heavy-based frying pan that’s at least 10 1/2 inches in diameter You’ll also need quart-size freezer bags.

First, thoroughly wash all the vegetable peelings and saute them lightly in 1 tablespoon olive oil over medium-high in a large saucepan. Add the stock and 20 cups cold water. Bring to a boil, reduce to a simmer, and cook 30 minutes Strain the stock into jugs or bowls and discard the vegetable peelings into the compost. Taste the broth and add just enough salt to begin to make a difference.

Add to the frying pan 2 tablespoons olive oil and saute the onions until just brown At this time, you can add the ginger and garlic.

Turn the onions into the large saucepan and set the heat on medium-low.

Now saute each of the following ingredients, one at a time, until just colored, and tip onto the onions, mix, and let cook together.

This is the order of addition: rutabagas, turnips, carrots, sweet potatoes, parsnips, celery, and chard stalks.

Simmer the vegetables in the stock and add spice mix. Test the carrots after 25 minutes; when they are tender, the rest will be just right.

When done, remove 1 quart of the cooking liquid to a smaller pan, and add the slurry and parsley. Bring to a boil and continue boiling for 30 seconds, to clear the starch taste and thicken the stock. Pour this back into the main saucepan and stir well

Count 1 1/2 cups of the stew per head and add, if you wish, one of the following add-on garnishes. The remaining vegetables and their liquid can be spooned into 1-quart freezer bags, dated and quick-frozen for later use.

When defrosted and reheated, you will need to repeat the cornstarch thickening to regain the texture and gloss (1 teaspoon per portion is enough).

Add-on Garnishes

1. Red kidney beans—add 1/4 cup per serving

Per serving: 139 calories, 2 g fat, 0 g saturated fat, 27 g carbohydrate, 5 g protein, 7 g dietary fiber, 274 mg sodium. Exchanges: 1 Starch, 2 Vegetable

2. Whole grains—cooked bulgur, quinoa, couscous, barley, or brown rice; add 1/2 cup per serving.

Per serving with brown rice: 194 calories, 2 g fat, 0 g saturated fat, 40 g carbohydrate, 4 g protein, 6 g dietary fiber, 90 mg sodium. Exchanges: 1 1/2 Starch, 2 Vegetable

3. Garbanzo beans—add 1/4 cup cooked per serving.

Per serving: 157 calories, 2 g fat, 0 g saturated fat, 31 g carbohydrate, 5 g protein, 7 g dietary fiber, 264 mg sodium. Exchanges: 1 Starch, 2 Vegetable

4. Dried fruit—cranberries, raisins, dates, figs, apricots, plums, apples. Add 1/4 cup per serving.

Per serving with raisins: 209 calories, 1 g fat, 0 g saturated fat, 50 g carbohydrate, 3 g protein, 6 g dietary fiber, 89 mg sodium. Exchanges: 2 Vegetable

5. Spices—cumin is especially nice, or try one   Ethmixes (from Growing at the Speed of Life by Graham Kerr on page 286)

6. Tofu—dice in 1-inch cubes, toss in brewer’s yeast, and saute; add 2 ounces per portion.

Per serving: 121 calories, 3 g fat, 0 g saturated fat, 19 g carbohydrate, 6 g protein, 4 g dietary fiber, 105 mg sodium. Exchanges: 2 Vegetable