CookwithMichael

05/21/2012

It is MONDAY MADNESS!!! The first five (5) people that e-mail their address and phone number to [email protected] will receive a FREE GIFT from me, Chef Michael.

ONLY the first five so hurry!

05/18/2012

05/18/2012

Greetings everyone and Happy Friday. I just returned from New York City where I had some wonderful meals..........Two restaurants that stand out are Butter and Prune. Definite musts if your headed to The Big Apple. My hi-light while there, however, was not the food, but meeting Ricky Martin!!!!! The picture I'm posting is of me, my younger brother Tommy, and Ricky.

Let me tell you, Ricky Martin has to be one of the nicest persons I have ever met. I'd like to thank him for taking the time to talk with me and Tommy and to pose for a picture.

If you can, you have to make the effort to go to NYC to see Ricky starring in EVITA.........He and the show are both awesome!

05/07/2012

Here is a rendition of San Pascual that Bro. Cletus did for me. Check out all of my San Pascual products on my web site at www.CookwithMichael.com. His feast day is May 17.

05/07/2012

DO YOU KNOW WHO SAN PASCUAL BAILON IS????

If you are into cooking, you should..........He is the patron saint of Cooks and Kitchens. Here is his story:

San Pascual was a 16th century Spanish shepherd who became a simple Franciscan monk at the age of 24. He served his fellow Franciscans in various capacities and monasteries as shepherd, gardener, porter, and cook. It was reported that Brother Pascual’s cupboards were always miraculously refilled. San Pascual was known for his administrations to the poor and for his many miraculous cures.
It is said that he was a mystic and could summon the angels at will to help him with his kitchen chores so he could have time to pray.
Today San Pascual is chiefly known as a patron of the kitchen in token of his work as a cook. In New Mexico his image has become a ubiquitous element of “Santa Fe-inspired” décor. San Pascual is patron of shepherds, cooks, and Eucharistic Congresses and associations. He is also known to be the guardian of the home.
A little known fact is that many cultures pray to San Pascual to assist in finding lost articles. Often called the “dancing Saint,” a song is sung to the Saint asking for help finding the lost object, “San Pascual Bailón, si lo encuentras te bailo un son!” (San Pascual Bailón, if you find it I will dance you a song!) Upon finding the lost piece a dance is offered up to the Saint.
Born on May 24, 1541 in Zaragosa, Spain, Pascual Bailón died in Villa Real on May 17, 1592 at the age of 51. As his body lay in state it did not decompose – A sign of Saintliness. He was a person who found Divine purpose in as simple a task as cooking.

04/18/2012

DO YOU LOVE OYSTERS? If so and you are in the San Antonio area on May 1, 2012 sign up for my “OYSTERS 101” class I’m teaching at Sur La Table – La Cantera. Class starts at 6:30pm. The cost is $79.00 per person. Here’s the menu:

•Parmesan Crisps Topped with Baked Oysters and Spinach Aioli
•Oyster Stew
•Southern Fried Oysters with a Black-eyed Pea Salad and Serrano Chile Dressing
•Oyster, Eggplant, and Chorizo Gratin

To sign up simply go to www.surlatable.com and choose “Cooking Classes.” Enter your zip code and then follow the directions. Alternately you may call 1-800-243-0852.

I hope to see you there. Please note that space is limited!

Shop Sur La Table for the finest cookware, dinnerware, cutlery, kitchen electrics, bakeware and more. Our cooking class program is one of the largest in the nation.

04/13/2012

As many of you may have noticed, the weather is starting to warm up a bit. Here is a really great pasta recipe for you to cook as summer approaches and temperatures rise.........As always, ENJOY!

PASTA A LA PUTTANESCA

It is said that the prostitutes in Italy created the Puttanesca. It’s quick, easy to make, and could be prepared between customers! If you take a look at the recipe you’ll see that the entire thing can be made while the pasta is boiling. I first learned to make it while a student at the Culinary Institute of America. There I was taught that the drained, hot noodles were enough to heat the ingredients that make up the sauce. Since then others have told me that they cook everything in a little olive oil. I prefer the former method, especially when using fresh tomatoes, which I think is the best choice when making a Puttanesca.

Serves 4-6 ppl

1 pound of your favorite cut of pasta
1¾ pounds of tomatoes, fresh, diced OR 1 - 28 oz. can of chopped tomatoes, drained
1 teaspoon kosher salt
2 garlic cloves
3 anchovies
1 tablespoon capers
½ cup of Kalamata olives, sliced (or your favorite olive)
1 teaspoon crushed red chile flakes (optional)
Splash of a GOOD extra virgin olive oil
1 bunch (2/3 ounce net weight) basil, fresh, chiffonade
Parmesan cheese

Put your pasta on to cook [according to package directions].
While the pasta is cooking, in a large mixing bowl place the tomatoes, capers, olives, crushed red chile, extra virgin olive oil, and basil.
Put the garlic and anchovies on a cutting board and sprinkle with the teaspoon of salt. Roughly chop.
Next, using the side of your knife blade, CRUSH, CRUSH, CRUSH the garlic and anchovies using the salt as an abrasive. Continue smashing until you have a purée. Scrape the cutting board and add it to the bowl.
When the pasta is done, drain it well and add it to the bowl that has the tomato mixture. Gently toss and serve immediately topped with freshly grated parmesan cheese and a good glass of red wine!

03/27/2012

Chef Michael, THE PAN, & Eva Longoria!

03/27/2012

Hi All. Do you like Tiramisu but don't like the hassle of making it.....or don't know how? Check out my easy and delicious recipe:

TIRAMISU
This is one of the most simplest, but delicious Tiramisu recipes ever. It is sure to please all of your guests. Garnish with chocolate powder, shavings, or grated chocolate flecks. If you can’t find (or don’t have) Tia Maria, any other coffee flavored liqueur will do.

4 cups mascarpone cheese, softened
3/4 cup powdered sugar
3/4 cup Tia Maria coffee liqueur
2 3/4 cups espresso
42 ladyfingers
Bittersweet chocolate powder, or shaved, or grated

Beat together the mascarpone cheese, powdered sugar, 1/4 cup of the coffee liqueur, and 1/4 cup of the espresso until fluffy and well combined. Set aside. Combine the remainder of the liqueur and espresso in a bowl. Dip one side of the ladyfingers into the liqueur/espresso mixture and then line the bottom of a 9” x 12” x 2” dish. Pour half of the mascarpone mixture evenly on top. Dip one side of the remaining ladyfingers into the liqueur/espresso mixture and create a second layer. Pour the remaining mascarpone mixture over the top. Smooth, cover, and refrigerate overnight. Serve sprinkled with chocolate.

02/25/2012

Hi All.....Here is a great recipe for a low-fat guacamole. It uses peas in the recipe but your family and friends will never know that they are eating a healthy avocado dip. Not only that, but the peas help the guacamole from not turning color. All I can say is that it's delicious, give it a try.

AVOCADO WITH PEAS

3 ripe avocados
7 ounces frozen peas, lightly steamed and drained
1 handful cilantro, roughly chopped
3 green onions, roughly chopped
Juice of 1 lime
1 tomato, seeded and chopped
Salt and pepper to taste

Place all of the ingredients, except the tomatoes, in a food processor and pulse until just combined. Put into a serving bowl and stir in the tomatoes. Season with salt and pepper if you so desire. Refrigerate until ready to eat.
Serve with baked chips or pita, carrot or celery sticks, even in a baked potato or on top of roasted fish, chicken, or meat.