SEAFOOD SUNDAYS!
By Old Market Gourmet staff | August 29, 2008
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Old Market Gourmet Announcement!!!
By Old Market Gourmet staff | January 24, 2008
The Old Market Gourmet is pleased to announce Judy A la Carte has joined our team of cooking class instructors. Judy will be doing her classes on Saturday afternoons and her menu theme will be “Quick-Easy-Healthy”. Judy will be doing her first class Saturday Feb. 16th followed by a class on Feb. 23rd as well as a class March 8th. Please check back as we will have firm times and menus set. Make sure to sign up early as Judy’s class will fill up fast.
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Judy A la Carte show on AM 1110 KFAB.
By Old Market Gourmet staff | January 19, 2008
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Old Market Gourmet Announcement!!!
By Old Market Gourmet staff | January 8, 2008
The Old Market Gourmet is pleased to announce Chef Claude from Absolutely Fresh Seafood will be joining our team of cooking class instructors. Chef Claude is an Omaha icon and is well known for his expertise in all things seafood. Chef Claude will be doing his signature style cooking class on the last Sunday of every month with the his first class January 27th at 4pm. It is recomended that you sign up early as his classes are sure to fill up fast. You can sign up by clicking here.
Here’s the menu for the class on January 27th
Appetizer: Drunken Barbeque Clams
Salad: Sesame Seared Saku Blok Tuna
Course #1: Twice Baked Bassa
Course #2: Grilled Salmon with Strawberry/Melba Sauce
(The cost is $25.00 per person, and includes one glass of wine with the food samples. You are welcome to bring your own wine or whatever you would like to drink.)
———UPDATE——–
Chef Claudes January 27th class is full so the Old Market Gourmet has added another class on Febuary 10th at 4pm. Please reserve your space as this class is filling up fast as well.
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November 29th Cooking Class “Chicken 101″ Recipes
By Old Market Gourmet staff | November 30, 2007
The Old Market Gourmet cooking class held November 29th was our “chicken 101″ class and here are the recipes that were prepared by our culinary instructors.
Roasted Chicken
1 3.5-4.5lb Whole Chicken
1 Stick unsalted butter softened
2 Tbl. Total, Sage, Marjoram, Oregano, Ganagal salt and pepper
Salt and Pepper
1 Orange
½ Onion, fine sliced
1 1/2 Cloves garlic, crushed
2 ribs Celery, fine dice
1 Carrot, fine dice
Preheat your oven to 425 degrees and prepare a baking sheet by wrapping in foil and placing a rack on top. Zest an orange into softened butter and juice orange halves into a separate container and allow the butter to firm up. Now add the herbs to the butter and blend using a fork to mix ingredients then place in the fridge until slightly firm. Clean bird cavity under cool running water and pat dry. Place onions, garlic, celery, and carrots into remaining orange half and then stuff the orange half into the cavity. If there is more room than taken by the orange, fill with more garlic, celery, and carrots. Using your fingers, loosen the skin around the cavity openings and legs and place three quarters of the butter under the skin and spread under skin. Next truss the bird using kitchen twine and then spread the remaining butter on the outside of the skin. Now you can season with salt and pepper and insert a probe thermometer into thigh making sure not to touch bone. Now you can place the bird into the preheated oven and roast until the thermometer reads 160 degrees basting with reserved orange juice and any accumulated juices every 20 minutes. Once the bird has reached an internal temperature allow it to rest for 20-30 minutes. This recipe will serve 4-5 people depending on size of the bird.
Chicken Cordon Bleu
4 Skinless, Boneless Chicken Breasts, cleaned & lightly pounded
4 slices Ham
4 slices Prosciutto
4oz tub Boursin Cheese
3 Cups Fresh Bread Crumbs
Flour for Dusting
4 Eggs, well beaten
Salt & Pepper to taste
Vegetable oil for shallow frying
Start by heating the frying oil to 350 degrees in a heavy skillet. Now preheat your oven to 350 degrees and line a baking sheet with foil and top with a rack. Cut a pocket into the side of the chicken breasts. Now place a slice of ham on a slice of Prosciutto and place small spoonful of cheese into the center of the ham. Fold ham/Prosciutto in half over the cheese while spreading uniformly throughout. Stuff ham/Prosciutto/cheese into the chicken pocket keeping the folded side facing out and seal the seam with toothpicks. Now set up a breading station with three plates, each one for flour, eggs, and breadcrumbs, respectively. Dredge in flour and shake off any excess then dip in egg mixture and shake off any excess. Dredge in breadcrumbs and lightly pat into meat and shake off excess. Fry in oil until lightly golden brown then remove from the oil and place on the prepared baking sheet. Now place the sheet into preheated oven and cook until the chicken is firm when pressed.
Chicken Stock
Carcass of one whole chicken
4 Stalks celery
2 Whole carrots
1 Onion
6 Cloves Garlic
Cool water (not the cologne)
Start by heating the oven to 450 degrees and placing the chicken bones and roughly chopped vegetables onto a baking sheet. Next roast the bones until they are browned and will take about 30-45 minutes. Now remove the sheet from oven put the contents in large stockpot trying to break up the bones if you can. Pour cool water over the bones until they are submerged then place them on range at medium heat and gently simmer. Do not bring the contents to a boil and allow them to simmer at least 1 hour or longer if desired, skim foam that will develop as needed. Next take the stock pot off of the heat and let it cool to room temperature and cover with cooking film then place it in a refrigerator for at least overnight and for up to one week. Before using make sure to skim the layer of fat off the top but make sure to save that fat as you have now have rendered chicken fat that can be used as a butter substitute.
Chicken Noodle Soup
8 Cups Chicken Stock
½ Cup Rendered Chicken Fat
2 Ribs Celery fine diced (very small cubes about ¼ inch)
2 Carrots fine diced
1 Onion fine diced
2 Cloves Garlic minced
Salt and Pepper
Poultry Seasoning
2 Bay Leaves
½ cup Fresh Parsley
Egg Noodles to liking
Heat large stockpot on medium heat and add rendered chicken fat and vegetables with a little salt, pepper and poultry seasoning. Now drop the heat to low and cover the pot cooking until the onions are translucent (that is how to sweat the vegetables). The vegetables should still have a little “bite” left in them (think al dente noodles) and add stock, bay leaves and bring to boil. Next add noodles and cook until the noodles are tender. When the noodles are tender remove the bay leaves and check for seasoning, add salt and pepper or poultry seasoning as needed and serve piping hot with garnish of fresh parsley.
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November 29th Cooking Class at the Old Market Gourmet
By Old Market Gourmet staff | November 27, 2007
This weeks cooking class at the Old Maket Gourmet is “Chicken 101″. Chef Michael will be starting out by demonstrating the basics involved in preparing chicken noodle soup. Next he will move on to the proper technic used to make Chicken Cordon Bleu. Chef Michael will finish off the night with whole roasted chickens with time for questions and answers. Be sure to sign up as classes fill up fast and are limited to 20 people so as not to be overcrowded. You can sign up by clicking HERE or call 402-342-7605. The Old Market Gourmet located inside Fisher Fixture of Omaha.
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Turkey, Duck and Chicken Stuffed Roll.
By Old Market Gourmet staff | November 27, 2007
November 15th was a “Twist on Thanksgiving” at the Old Market Gourmet as we featured the Turducken Stuffed Roll. If you are having guests for the holidays and would like to cook to impress this would be an interesting choice.
8 large boneless turkey breasts, tenderized or pounded flat.
12 boneless turkey thighs, tenderized or pounded flat.
2+ lbs. of bacon or more as needed.
4 lbs. of ground duck or boneless breasts, tenderized or pounded flat.
2 lbs. of ground chicken or boneless breasts, tenderized or pounded flat.
Turkey stuffing.
Duck stuffing.
Chicken stuffing.
Clich here for the stuffing recipes.
First step is to wrap three separate sheet pans with plastic wrap. On each of the wrapped sheet pans you want to place each of the three meats on their own pan and while pressing to create a sheet of meat. Now you can add the spice of your choice to the meat, apply liberaly. Next, take the pan with the turkey layer of meat and spread a layer of turkey stuffing to the meat. Now, take the layer of duck and use the plastic wrap to help you place the layer of duck meat on top of the turkey stuffing. After removing all of the plastic wrap from the duck you can apply a layer of duck stuffing to the top of the duck meat. Take the layer of chicken and once again use the plastic wrap to help place the chicken on top of the duck stuffing. After removing all of the plastic wrap place a layer of chicken stuffing to the chicken. The final step is to place plastic wrap on another sheet pan and laying down a nice consistent layer of bacon on the plastic wrap. Use the plastic wrap that is under the turkey meat to help you roll the Turducken into a tight coil and then place onto the layer of bacon. After you have removed the plastic wrap from the Turducken roll then finish by wrapping the ends of the bacon around the Turducken. Now, with a preheated oven at 325 degrees bake untill the roll is cooked through to an internal temp of 165, approximately 1.5 to 2.5 hours depending how large you made it.
If you are interested in participating in an Old Market Gourmet cooking class you can click here for more information.
Topics: Past classes, Recipes, Uncategorized | 1 Comment »
Three Types of Stuffing for the Turducken Stuffed Roll.
By Old Market Gourmet staff | November 27, 2007
If you were part of the Old Market Gourmet’s November 15th cooking class then you had the chance to be involved in the preperation of the Turducken Stuffed Roll that made use of three types of stuffing. In this post, I will explain the ingredients and the technique used to prepare the three types of stuffing.
Turkey Stuffing.
1 stick of unsalted butter.
5 cups of bread cubes.
1 yellow onion, diced.
4 celery stalks, diced.
1 carrot, diced.
2 garlic cloves, chopped.
1/4 cup fresh parsley, minced.
2 tbl. fresh sage, minced.
1 tbl of dried thyme.
1 cup of dried fruit consisting of raisins, craisins, apricots etc.
1/2 - 1 1/4 cups of chicken stock, hot.
In a heavy bottomed pan, melt butter and saute onions, celery and carrots. Once the onions become slightly translucent you can add the garlic and once the garlic becomes fragrant, add spices. Once the onions become fully translucent it is then time to add the dried fruit, cook until spices become fragrant and the dried fruit puffs slightly. Finally, remove from the heat and place into a large bowl with the bread cubes and add the hot chicken stock in small amounts while stirring until you achieve the desired consistency.
Duck Stuffing
3 cups of bread cubes.
1lb. of sausage.
1/2 onion, diced.
2 celery stalks, diced.
1/2 carrot, diced.
1 head of garlic, chopped.
1 tbl. of fresh sage, minced.
1/2 tbl. of thyme.
1/2 to 1 1/2 cups of chicken or duck stock.
In a heavy bottomed pan, start by browning the sausage until fully cooked then remove from the pan and set aside. In the same heavy bottomed pan pour all but 3 tbl. of the fat left from cooking the sausage then add the onions, celery and carrots. Saute until the onions become slightly translucent. At this point you can add the garlic, when it becomes fragrant add the spices. Continue to cook until the onion is fully translucent and soft then remove from the heat and place the contents into a large bowl with the bread cubes and sausage. The final step is to add stock in small amounts while stirring until you achieve the desired stuffing consistency.
Chicken Stuffing
2 cups of corn bread, crumbled.
1/4-1/2 stick unsalted butter.
1/2 lb of crab.
1/4 onion, diced.
1 celery stalk, diced.
1/4 carrot, diced.
1/2 clove of garlic, chopped.
1/4 bell pepper.
Old Bay crab seasoning to taste.
1/2 - 1 1/2 cups chicken stock
In a heavy bottomed pan start by melting the butter and sauteing the onions, celery, bell peppers and carrots. Once the onions become slightly translucent you can add the garlic. Continue to cook until the onions become fully translucent and then add the spices. Next, add the contents to a bowl with the corn bread and add the crab. The final step is to add the stock in small amounts while stirring until you acheive the desired stuffing consistency.
Topics: Past classes, Recipes, Uncategorized | 1 Comment »
Pumpkin Creme Brule
By Old Market Gourmet staff | November 26, 2007
-6 cups of heavy cream.
-2 cups of pumpkin pie filler.
-1 cup of sugar.
-1 1/2 cups of egg yolks.
-2 tbl. vanilla paste.
-2 tbl. pumpkin pie spice.
-Approx. 1/2 cup of brown sugar, dried overnight and free of lumps.
First step is to spray two 9″ cake pans lightly with pan spray. In a heavy bottomed pan add 1/2 sugar and the pumpkin pie filling to the cream and heat over a medium heat until just boiling. Meanwhile, wisk remaining sugar, vanilla paste, pie spices and egg yolk together until it lightens slightly in color. Add 1/2 cup (heated cream) at a time being careful not to curdle or cook the egg yolk. Next strain contents through a fine mesh strainer into cake pans while dividing evenly. Place the pans onto a towel that has been place into a large roasting pan. With the cake pans placed inside the roasting pan the next step would be to place the roasting pan inside an oven preheated to 300 degrees. Add hot tap water to the roasting pan until the water reaches 1/2 of the way up the sides of the cake pans and allow to bake for approx. 1 to 1.5 hours until it sets. Next remove from the oven and set on the counter until the water has cooled then refrigerate overnight. To finish, sprinkle liberally with brown sugar and then use a butane torch to melt the sugar until it just starts to smoke and then it is ready to serve.
If you are inclined to try this recipe and are in need of any preparation items remember that Fisher Fixture Company stocks all of the hard to find items you will need.
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Thursday Nov 15th Cooking Class.
By Old Market Gourmet staff | November 14, 2007
Make sure to get signed up for this weeks cooking class Thursday the 15th. This weeks topic is “A Twist On Thanksgiving” starting at 7pm. Chef Michael will be preparing bacon wrapped turkey/duck/chicken rolls for the main course, mashed yukon gold and sweet patatoes and macrole creamed green beans for the side dish and pumpkin cream brule for the dessert. All classes are interactive and include sample tasting, drinks and a 10% discount on any smallwares purchase. You can get signed up by clicking here.
Topics: Recipes, Product reviews, Cooking tips, Uncategorized | No Comments »