The Louisville Chef

A friend took me to Dilshoom in London. Dilshoom is an homage to the Irani cafes that in times past were such a mainstay of the Bombay(Mumbai) dining scene.  
He was insistent that I try the potatoes, and he was spot on. They were amazing. I stumbled across this recipe online, purported to be from Dilshoom themselves and the recipe is perfect. 
I can highly recommend this as a side dish to anything grilled or as a main accompanied by raita and a salad. It's vegan and if you make the raita with a non dairy yogurt you have a 100% vegan meal.  Ingredients: 1lb/500g baby Potatoes, boiled until still a bit underdone.
Small bunch Coriander/Cilantro stalks, finely chopped
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
1 fresh green Chilli, finely chopped
1 tsp Red Chilli/Cayenne powder
1 tsp Chaat Masala
1 tsp dried Fenugreek Leaves
6 Spring Onions, finely chopped
½ Lime, juice only
3Tbsp/40g butter or ghee
Salt
Raita and lime wedges, to serve. 

After boiling, skewer and grill the potatoes unt…

I love Korean food and all of the small tasting dishes, so when a friend took me to this little gem, I had to give it a shout out.

Charim Korean Restaurant
4123 Oechsli Ave
Louisville, KY 40207
(502) 290-8900

Tucked away in a strip mall in St Matthews, it's easy to miss and the fact that it's a few doors down from Havana Rumba doesn't seem to help. However, the food is amazing and very affordable.

The dining experience begins with the lovely staff who are truly friendly and pleasant. They seat you and then bring out 6-8 little dishes of various kimchis, tofu, veggies and nuts. Its a nice touch and free. Additionally, they are happy to give you a refill, if you ask them.

I can highly recommend the Hot Stone Bibim Bab, which arrives at the table in a howling hot stone dish. When you add the gouchujang, it's a flavor blast. Think of gouchujang as the quintessential Korean condiment. I'm going to do a posting on just gouchujang, as it is so versatile.

The mandu and noodles are…

I have been planning this for some time, but I am very pleased to announce that my blog is now entitled the Louisville Chef. The links will all remind the same, so no need to relink.

Same great recipes and tips, new name. 

Have a great day!

A friend shared this recipe and it was a recipe that her Mother learned in the 1950's. No clue where it originally came from, but it's very good.


I think it is best with a Maytag Blue or for a fun twist, Rogue Creamery's Smokey Blue. Certainly, you will also never go wrong with a Roquefort.

Ingredients

4 oz of Blue Cheese of your choice
1 tsp Olive Oil
1 Tbsp Lemon Juice
1 Tbsp Champagne Vinegar
1 cup of Mayonnaise
1 pint of Sour Cream
1/8 tsp Worcestershire Sauce
1 small clove of Garlic, crushed
Pepper to taste, and add salt if needed. Often, it is not needed.


Combine the blue cheese and olive oil until well mixed, but still chunky  Add in all other ingredients and blend until well incorporated. Store is a glass jar in the refrigerator. It benefits from a day of rest, to give the flavors a chance to combine and mesh.

In today's post, I want to discuss two ingredients which can help you reduce the fat in your meals, while giving up no flavor. 

The advantage of a plant based diet is that you are not introducing saturated fat into your food. We all want to eat healthier, but we still want to have our favorite comfort foods. 


I used to think that no fat, read as "no meat", meant no flavor. However, I knew there had to be a way to create the flavor without the meat. 

Enter two very basic items. Vegetable oil and liquid smoke. These two ingredients can transform your cooking. Oil is essential for sautéing and browning, but an often overlooked fact, is that it adds mouth feel.

What that means is it adds a texture and a slick quality to foods. When you add liquid smoke into the equation, you get oily feel and smoky flavor. Hummmm....what does that sound like? Exactly, bacon!

So here is an example of a traditional Southern dish, which can be made using these two ingredients. I should point out tha…

This is a recipe from a few years back, but it makes such a tasty soup, and it is amazing chilled, so I thought on this very hot day, it sounded perfect.



The key is to make sure the carrots are thoroughly cooked; otherwise they won’t purée properly and to only add the lime juice at the end to maintain the full flavor.

Ingredients
2 lbs of organic baby Carrots, chopped in half 1 large Onion 1 Shallot, finely chopped 4 Tbsp Butter or non dairy substitute, such as Earth Balance 2 Tbsp Olive Oil 1 Tbsp Curry Paste or Curry Powder. 1 Tbsp Sea Salt ½ tsp Cayenne Pepper 6 cups of Vegetable Broth ¾ cup Heavy Cream or So Delicious Creamer or similar. Juice of one Lime
Heat olive oil and butter in a heavy saucepan, and then add the onions and shallots and sauté until translucent. Add the carrots and cook for a further 5 mintues.
Now add the curry paste, salt, cayenne pepper and sauté for one minute. Add the broth and simmer for 30 minutes or until the carrots are cooked through.
Puree the mixture using a hand …

So, here is the poaching recipe. This is a basic recipe and easy to follow.



Ingredients

1-2 lb Salmon fillets, pin bones removed, if present, and skin on. Try for pieces that are thicker rather than flat. ½ cup Water ½ cup dry White Wine 1 Shallot sliced 3 springs of fresh Dill 2-3 whole Cloves
2-3 Black Peppercorns Salt  Black Pepper
Salt the salmon filet. Bring water, wine, shallot, dill, cloves and black peppercorns to a boil. Gently place the salmon, skin side down, into the pan, cover and cook on a very low simmer for 5-10 minutes depending on the thickness of the fillets.
Serve with fresh lemon slices and a bit of freshly ground black pepper. You can also chill and serve later. It makes great leftovers. 

Or use the leftovers for the amazing "Le Bernardin" Salmon Rilette, originally published on June 1. 2012.

I've decided to start adding a weekly technique/gadget/ingredient feature to call out a  technique, gadget or interesting ingredient.

Today, I'd like to discuss poaching. I'm always surprised that so few people attempt poaching in their home kitchen, as it is a simple and delicious way to prepare fish. It is a very basic part of the French cooking repertoire and today, I'm going to show you a fool proof way to execute it.

Firstly, let's review a few basics:

1) Poaching has a short cooking time, so it is important that the other side dishes be ready to go.
2) Poaching does not mean immersing the fish in liquid, but rather just the smallest amount in the bottom of the pan to gently steam and infuse the fish.
3) You will need a pan that allows you to place the fish, without crowding, and a tight fitting lid. I find this large All Clad is the perfect size


4) Unless you are poaching an entire fish, you will not need a fish poacher, but if you do find yourself wanting to prepa…

Nothing speaks to me like mac and cheese and for many it's our go to comfort food. However, if you're allergic to dairy, lactose intolerant, or vegan by choice, what's one to do?

Thankfully we have our friends at VegNews Magazine to come to our rescue. This is their number one mac and cheese recipe of all time. Make it once and you'll know why.




I have reprinted this recipe in it's original form, because I honestly can't think of changing anything. Any changes to this recipe would only diminish it. Thank you to chef Allison Rivers Sampson for her wonderful interpretation of this classic.

Serves 6

Ingredients

4 quarts Water
1 tablespoon Sea Salt
8 ounces Macaroni
4 slices of Bread, torn into large pieces
2 tablespoons + 1/3 cup Earth Balance
2 tablespoons Shallots, peeled and chopped
1 cup red or yellow Potatoes, peeled and chopped
1/4 cup Carrots, peeled and chopped
1/3 cup Onion, peeled and chopped
1 cup Water
1/4 cup raw Cashews
2 teaspoons Sea Salt
1/4 teaspoon Garlic, minced
…

In today's Cookbook du Jour, I wanted discuss Portland based chef Andy Ricker. Andy is a true Thai expert. He studied in Thailand under local masters and learned the authentic cuisine and he makes no compromises. 

His renowned restaurant Pok Pok, located in Portland, is a gem. When you get people like David Chang of Momofuku fame singing your praises, you are definitely doing something right.


If you were to own only one Thai cookbook, I say this is it. It's the sort of cookbook that you want to sit down and read, as it is packed with so many stories and really reveals the people of Thailand as well as the wonderful cuisine. 

For meat eaters, I think his Laap, minced meat salads are particularly good and his Som Tam is off the charts. His chili dips are so good, you can eat them just spooned over jasmine rice.


Since Andy has now opened locations in NYC and LA, so many more people will get a chance to try his amazing food. In the meantime, get this cook book and have some fun.

This is the ultimate English comfort food. I love the browned mashed potatoes and "meat" combination.

Traditionally made with either lamb or beef, I like the non meat version better, as it's lighter and actually has more healthy plant based protein than the true meat version, but without the added fat. 




This can be made in individual portions or family style. Either way it's a keeper and is sure to please.

Ingredients

2 large Potatoes, peeled and cut into pieces.
3 Tbsp Earth Balance or suitable spread
1/4 cup Daiya Cheddar Shreds
1 Packet Boca Crumbles or Beyond Meat Crumbles
2 Tbsp Olive Oil
1 Carrot, finely chopped
1 medium Onion, finely chopped
1/2 cup frozen Peas
1/2 cup Veggie Broth
Salt and Pepper
1 Tbsp vegan Worcestershire sauce or HP Sauce (kind of like A1, but better)
1 tsp Smoked Paprika
Chopped fresh Parsley

Makes 2 individual pies, or one medium size (9x9) piePrepare your potatoes and place into boiling water. Cook until tender but not mushy. Drain and add Earth Balance…

I think one of my greatest pleasures is to sit with a glass of wine and a wonderful cookbook and read and plan. I've been thinking that sharing some of my favorites, might be fun. I honestly have far too many, but that is my weakness.

Today's cookbook is Bouchon. It's a wonderful collection of French bistro recipes complied by Thomas Keller, who is arguably the finest chef in America. He is a purist. Uncompromising and a bit prickly, but his cooking is sublime. He apprenticed in Paris and learned the recipes in country.


I've had the great pleasure of dining in his flagship in Napa called The French Laundry, on two occasions and also I have enjoyed Bouchon on one occasion. It is always a wonderful experience.

If you want a cookbook which gives you a truly authentic overview of bistro food, then this is it. Bon appetite and bon chance.

I get this question all the time, "why did you change to vegan"? Well, that's an interesting question, so here's the answer. I did it for health and moral reasons.

I was not always vegetarian and had eaten meat for much of my life. Additionally, I had been vegetarian for extended periods throughout my life and it was not really an issue, but dairy was something that I was never willing to give up. I thought I could never part with my beloved cheese.

Then I had a few transformational moments and decided to give it a go. Firstly, I was constantly getting chest infections and often this turned into pneumonia. After having my 4th bout with pneumonia in less than a year, my doctor suggested I give up dairy, just until I could get over the pneumonia. Dairy, as you may or may not know, produces a lot of mucus, so if you already have an issue, adding more is not a good thing.

So, I completely gave up dairy for two weeks and the difference was amazing. I felt better, less conges…

This is a favorite of mine and it is always a hit with my guests. It's sort of a combo between an eggplant parmesan and a lasagne. It is easy to make and is great the next day.




The key to keeping this light, is that you are going to bake the eggplant rather than frying it. This cuts a lot of calories, but you really lose no flavor whatsoever.

Ingredients

1 large Eggplant. Look for firm and shiny skin.
4 Tbsp Olive Oil
6 cups of Salsa Pomodoro, see the recipe below, or 2 jars of Marinara. Try to pick a good store brand, if you don't make your own.
1 box of no-bake Lasagne sheets
2 packs of Daiya Mozzarella, or normal Mozzarella
Go Veggie Parmesan

Preheat your oven to 375F. Slice your eggplant into 1/4 inch pieces and arrange them on a foil lined baking sheet. Brush with olive oil on both sides and lightly salt and pepper the slices. Then into the oven for 10 minutes, turn the slices over and back in for an additional 10 minutes. Watch them, as you want them soft but not mushy.

Remove the…

Clearly a vegan hamburger seems like an oxymoron, and if it was made from beef of course that would be the case. Enter the Gardein Ultimate Beefless Burger.


I have served this burger to die hard carnivores and they say it tastes just like a burger. I think it makes on heck of a good substitute and is easy to cook. It's juicy, meaty and has that wonderful umami burger punch.

As I often grab this for a quick lunch, I use the microwave, however I have heard it's amazing on the grill or in a pan.

Give it a go, and if they don't have it in your area,  just ask. Gardein is becoming commonplace, so they can certainly get it. You can find it in the frozen food section. Enjoy!

I've always thought that one of the nicest things about any sort of marsala variation, was the amazing mushrooms. Since I don't eat meat now, I wanted to replicate the dish without losing any flavor. I found that a meaty mushroom, such as a shitaki, works very well and it is really tasty. It really does have that wonderful marsala richness without the meat.

I like to point out that if you are not avoiding dairy, then feel free to substitute dairy versions for any ingredient. 





Ingredients

1lb Shitaki Mushrooms, sliced
4 tbsp Earth Balance
1 clove of Garlic minced
1/2 cup Marsala Wine
Juice of 1/2 Lemon
1/2 cup chopped Green Onion
Sea Salt and Black Pepper 
1/2 cup non dairy creamer. I like the So Delicious brand
Parmesan Cheese, I like the Go Veggie brand.


Melt the butter in the sauté pan and add the garlic and gently sauté, then add the mushrooms and salt and pepper and cook until mushrooms are softened. 

Add the green onion and the lemon, sauté until incorporated and then add the marsala …