joelgamoran
Joel's Journal & Recipes
Showing people how to cook is my mission and I am continually traveling with my kitchen on by back and cameras by my side meeting and discovering the people, places and food everywhere i travel.
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Crayfish with Cucumber Farro
It's the end of summer and traditionally one of the last nice weekends in the northwest. But it's also the right time of year to roll up my pant legs and go wading around the beaches of lake Washington looking for one of my favorite fresh water crustaceans. The Crayfish!
Crayfish with Cucumber Farro
SERVING SIZE: 2 - 4
INGREDIENTS:
24 live crayfish, boiled and cleaned (watch video)
1-tablespoon lemon
2 teaspoons smoked paprika
2 cucumbers, seeded and chopped into bite sized pieces
½ lemon juiced
1 ½-cooked farro
1-tablespoon crème friache
2 teaspoons dill
S+P tot taste
WHAT TO DO:
In a sauté pan melt the butter over medium heat.
Add the smoked paprika and cook for 30 seconds.
Add the cucumbers into the hot butter and cook for another two minutes.
Next, add the lemon juice, the cooked farro, crème fraiche and cooked crayfish stir everything together.
Finish the dish with chopped dill, and season to taste.
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Cider Braised Pork • {Humbly Northwest}
Summer always get’s all the glory in the northwest but I have a confession to make. As the leaves start to turn this time of year in the northwest it ushers in my absolutely favorite season of all, the Fall. There’s nothing like it anywhere in the country, it’s the time of year that our the apples are being harvested and there’s just the perfect amount of crispness in the air. What better way to celebrate my favorite season then to join two of the best craft ‘Cider’ brewers on the famed San Juan Island and pair their amazing cider with a perfect fall pork dish.
SERVING SIZE: 2 - 4
INGREDIENTS:
4 tablespoons olive oil
2 pounds boneless pork shoulder, cut into 2 inch pieces
S+P to taste
3 Shallots, chopped skin left on
6 cloves Garlic
1 handful fresh thyme
1 bay leaf
2 tablespoons black peppercorns
2 juniper berries
2 cups dry cider
2 cups chicken stock
WHAT TO DO:
Heat the olive oil to a medium high heat in large Dutch oven.
Season the pork shoulder all over with salt and pepper and sear it on both side for about 5 minutes per side.
Remove the pork from the pan and add the shallots, garlic, thyme, peppercorns and juniper. Sauté the aromatics in the pot for five minutes.
De-glaze the pan with the cider and chicken stock and add the pork back to the pot.
Bring the mixture to the boil and then put a lid on it and bring the temp back down to a simmer. Cook slowly for 2 hours or until the pork is tender.
Remove the pork from the pot and strain all the juices through a fine mesh strainer. Add the pork and the juices back into the pot and cook until the sauce slightly tightens around the pork.
Season everything one more time, and dive in!
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Get dinner on the table faster w/ Joel & Yahoo
Do you have a hard time getting dinner on the table all at once? if so, you're not alone, in fact you're in some pretty esteemed company. i teamed up with Yahoo this week for the first of what i hope is many more to provide some tips on how to get the each course to the table before it's cold!
Here are some excerpts from the article but you're going to want to head over to Yahoo Food to read the entire article.
"Gamoran admits to only owning one (being a pro cook is nice!) but advises us civilians to own two. “You can have something on the stove and something in the oven at once, and have both covered.” It’s a good way to avoid super-crisp rice scenarios." -- https://www.yahoo.com/food/get-dinner-on-the-table-faster-97312390071.html
Enjoy the article by clicking below:
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Get dinner on the table ontime w/ Joel & Yahoo
Do you have a hard time getting dinner on the table all at once? if so, you're not alone, in fact you're in some pretty esteemed company. i teamed up with Yahoo this week for the first of what i hope is many more to provide some tips on how to get the each course to the table before it's cold!
Here are some excerpts from the article but you're going to want to head over to Yahoo Food to read the entire article.
"Gamoran admits to only owning one (being a pro cook is nice!) but advises us civilians to own two. “You can have something on the stove and something in the oven at once, and have both covered.” It’s a good way to avoid super-crisp rice scenarios." -- https://www.yahoo.com/food/get-dinner-on-the-table-faster-97312390071.html
Enjoy the article by clicking below:
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The Meatball Shop's Daniel Holzman get's POTTED.
My absolute go-to restaurant on the lower east side of Manhattan is hands down The Meatball Shop. Whether it’s to satisfy my own craving or to blow a friends mind and preconceived notions of what meatballs can and should be, this is where I’m headed. Join me as I hook up with the head chef and co-founder of the Meatball Shop, Daniel Holzman to cook up something a little different than what you might expect a Northeast Summer Seafood Stew.
Recipe By: Chef Daniel Holzman
SERVING SIZE: 4 - 6
INGREDIENTS:
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 shallots, sliced
4 small red potatoes, sliced into 1 inch pieces
1 ear of corn, cut into 2 inch pieces
¼ cup Sausage, sliced thin
½ Jalapeno, sliced thin
1-handful mussels, scrubbed
1 handful shrimp, shells on
1 cup white wine
1 pound sea bass, sliced thin
1 handful parsley, picked washed
Salt to taste
1 baguette (optional)
WHAT TO DO:
1. Heat a large pot to medium high heat and melt the butter. Toss in the garlic and shallot and sweat for about 5 minutes. Add the potatoes, sausage, corn and jalapeno to the pot and cover, continue cooking for about 5 minutes.
2. Add the mussels and shrimp and white wine and give everything a good stir, slap the lid back on for 3 minutes.
3. Finally add the sea bass and lay it right on top of everything with the parsley. Cover the stew one last time for 5 more minutes until the fish is flakey. Season the whole stew with salt and serve with crusty bread.
#Joel Gamoran#Daniel Holzman#The Meatball Shop#seafood stew#potted#video Recipe#Food shows#Food Tips#Cooking#Cooking Tips
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Good Morning America
I have cooked just about everywhere there is to cook! Times Square with Good Morning America was the like a live cooking rock show! People loved Sur La Table and we even brought our very own #12man to rep Seattle! If you missed the segment catch it here on GMA on Yahoo: https://gma.yahoo.com/video/5-easy-food-hacks-everyone-134619330.html
1. Guiltless Pasta
"Use a spiralizer to shred zucchini like noodles and never feel bad about a bowl of spaghetti again!"
2. Clean Cake
"Unravel some unscented dental floss and holding it tight cut through cake like butter. There is no cleaner way to celebrate!"
3. Peel a head of garlic with two bowls
"Drop and entire head of garlic with the peel on into two bowls, shake the living day lights out of them and the skins will come flying off!"
4. Cut a Handful of Cherry Tomatoes with one swoop
"Stick a flat plastic lid or a small plate over the top of cherry tomatoes and slice horizontally through them with a serrated knife."
5.Pepper Roll
"Cut the top off and the bottom off a bell pepper. Sneak your knife in the side and roll the pepper as you cut. The seeds, pith and everything else bad falls away and your left with perfect pepper!"
I also want to thank the entire GMA crew! You all were so amazing to work with, i can't wait to come back and do it all again.
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Summer Curry Roll Ups
Watch this week as we visit my favorite spice shop. Kalustyan’s might actually be the most special spice shop in the country! Sitting in the middle of “curry” hill, Kalustyans is a cooks playground. They don’t have one type of cardamom they have five types. I raided the place with Dona who runs the joint and then cooked one pot summer curry roll ups that I am craving as I am writing this! Don’t feel like you need every spice I use, but the one you definitely need to find the mango powder. Its tart and unlike anything you have ever tasted!
INGREDIENTS:
3 TABLESPOONS COCONUT OIL
3 FAIRYTALE EGGPLANTS OR 1 NORMAL EGGPLANT, CUT INTO 2” SLICES
2 TABLESPOONS CUMIN SEEDS
½ TSP ALEPPO CHILE
1 TSP MUSTARD SEEDS
1 GIANT TOMATO, DICED
1.2 CUP WATER
8 FRESH CURRY LEAVES
1 ZUCHINNI, SLICED THIN
1 ½ TABLESPOONS MANGO POWDER
1-TABLESPOON JACOBSEN SALT
CILANTRO LEAVES
4 PARATHA BREADS
4 TABLESPOONS THICK YOGURT
2 TABLESPOONS TAMARIND CHUTNEY
WHAT TO DO:
Heat the coconut oil in a large pot until smoking. Add the eggplant into the pan and fry until golden brown, about 5 minutes. Using a mortar and pestle crush the cumin, aleppo and mustard seeds until fine and add to the eggplant.
Add your diced tomatoes, water and curry leaves for about five minutes or until the mixture looks thick. Next, toss in you zucchini, mango powder and salt and cook for five more minutes. Add the cilantro and take the whole pot of the heat.
Over a small flame warm the paratha bread and place on a large board. Spread about a tablespoon of the yogurt over the bread and then add about ½ a teaspoon of the chutney spread both to the corners.
Take a nice spoon full of your curry and place it in the middle of the paratha, roll the whole thing up and serve ASAP!!!
Lovely eat!
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Meadowburn Farm Autumn Dinner
When:
Saturday, September 13, 2014 from 5:30 PM to 8:30 PM (PDT)
Where:
Meadowburn Farm Autumn Dinner
Vernon Township, NJ
Autumn in the Northeast is the absolute best! With summer coming to an end and fall on the horizon, we would like to invite you to join us at the gorgeous Meadowburn Farm, one-hour out of New York City, to celebrate the turning of the seasons. Your ticket includes, a five-course rustic family-style dinner, wine, gorgeous scenery and an unforgettable time. Please write-in with any dietary restrictions when purchasing your ticket.
Want a sneak peek? Please check out this video of Quill and Joel cooking in the fields at Meadowburn Farm.
The Farm:
Meadowburn Farm is a picturesque 590-acre historic estate and active dairy farm located 55 miles outside of New York City, where the Hudson Valley meets the New Jersey Highlands. The farm’s herd of prized dairy cows produces delicious milk, which is made into aged cheese at our creamery. Across Meadowburn Road from the farmstead are celebrated flower gardens, first installed by renowned garden innovator and writer, Helena Rutherfurd Ely.
The Host:
Quill Teal Sullivan is the Garden Manager for Meadowburn Farm, she is responsible for overseeing the restoration and preservation of the farm’s historic gardens. Quill was born and raised in the beautiful city of Seattle. She has a bachelor’s degree in biology focused in plant science from the Colorado College, and a master’s degree in Public Horticulture from the Longwood Graduate Program.
The Chefs:
Joel Gamoran is the Senior Resident Chef for Sur La Table’s East Coast. Joel Earned a BA in Restaurant Management from the University of Connecticut. He studied cooking in Italy (Culinary Institute of Florence) and Napa Valley (Culinary Institute of America) Joel’s passion is for simple gorgeous cooking. Growing up Joel worked everywhere from restaurants to farmers markets. Today, Joel often cooks on national TV as well as hosts multiple web series all over the internet. www.joelgamoran.com
Marc Cuneo is the sous chef and head of pastry in Portland Oregon’s Acena Restaurant. Marc has over 24 years of cooking experience. Hailing from the Pacific Northwest Marc’s cooking style mixes seasonality with authentic Italian influences. Marc cooked at the James Beard House with Fratelli’s Restaurant and was the opening Chef for the Stecchino Restuarant in Oregon Wine Country.
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Washington Sockeye Salmon with Sungold's and Green Beans
SERVING SIZE: 2
INGREDIENTS:
1/2-pound sockeye salmon
2 tablespoons butter
Big pinch Jacobsen salt
1-pint sun gold tomatoes or cherry tomatoes
1-handful green beans
6 baby carrots split in half
1 glug of brandy
WHAT TO DO:
Heat a medium sauté pan to a medium-high heat. After about 2 minutes add the butter and season the salmon. Lay the salmon into the melted butter skin side down for five minutes. Carefully flip the salmon and finish cooking on the flesh side for 2 minutes. Remove the salmon to a plate.
Add a bit more butter to the pan and toss in the sun gold tomatoes, green beans, and carrots keeping the heat on high. Let the tomatoes break down and the green beans and carrots steam in the juices of the tomato. After about 7 minutes add the brandy, being careful of the flame.
Plate the salmon and spoon the tomato pan sauce over the top. Serve ASAP.
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Washington Sockeye Salmon with Sungold's and Green Beans
SERVING SIZE: 2
INGREDIENTS:
1/2-pound sockeye salmon
2 tablespoons butter
Big pinch Jacobsen salt
1-pint sun gold tomatoes or cherry tomatoes
1-handful green beans
6 baby carrots split in half
1 glug of brandy
WHAT TO DO:
Heat a medium sauté pan to a medium-high heat. After about 2 minutes add the butter and season the salmon. Lay the salmon into the melted butter skin side down for five minutes. Carefully flip the salmon and finish cooking on the flesh side for 2 minutes. Remove the salmon to a plate.
Add a bit more butter to the pan and toss in the sun gold tomatoes, green beans, and carrots keeping the heat on high. Let the tomatoes break down and the green beans and carrots steam in the juices of the tomato. After about 7 minutes add the brandy, being careful of the flame.
Plate the salmon and spoon the tomato pan sauce over the top. Serve ASAP.
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Farm Fried Farro
SERVING SIZE: 4
INGREDIENTS:
2 cups farro, boiled for 20-25 minutes and then drained
4 tablespoons Sesame Oil
2 handfuls of any vegetables slices thin (radishes, carrot, broccoli, kale)
¼ cup Rice wine vinegar
2 tablespoons honey
2 tablespoons chili paste
1/8 cup soy sauce
Cilantro, stemmed
INSTRUCTIONS:
Heat a medium pot to a high heat. Add 3 tablespoons of the sesame oil and all the cooked farro. Let the farro crisp in the pot, you will start to hear them pop. This takes about 10 minutes, once crispy remove the farro to a plate.
To the hot pot add the remaining tablespoon of sesame oil and all of your veggies. Let them cook for about 2 minutes or until tender and then add the rice wine vinegar, honey, chili paste and soy sauce.
Add the crispy farro back into the pot and mix everything together for a good 2 minutes. Spoon all the farro out onto a platter and garnish with cilantro.
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I Heart Flamethrowers!
Simply put, I have a new love affair with flamethrowers. I have only seen them in movies, usually with some dude using it after his vengeance. Yet on this sunny afternoon in Carnation, Washington my buddy Josh showed me how to properly light a BBQ.
When it comes to Grilling you shouldn't BBQ on anything besides lump real charcoal or wood. WHY? Lump and wood burns cleanly, meaning you don’t taste it in your food. It gets screaming F@#$ing hot, which gives you color, and it’s all natural!
The problem is, it can be tough to light. Not anymore!
In exchange for flamethrower lessons, I promised to cook Josh something on his screaming hot BBQ/smoker. We had a whole trout that I made slits in, stuffed it with fresh herbs, and rubbed it with a little olive oil. Then seasoned it and grilled it about 4 minutes per side. I served it with some amazing charred bread and pickled beans. Oh and like any good northwest boy, I had some wild blackberry sauce as a condiment. Fish and fruit work, trust me!
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Oh MY God Peaches
I avoid Pike Place market like exercise. Everyone in Seattle knows how cool it can be, but the tourist ruins it for us. There is one exception. My buddy Mark down at a special fruit stand called Sosios has one thing that is worth terrible parking, crowds and fish flying at your noggin. He has OH MY GOD PEACHES. That is the name, who would not buy that? You say OMG when you bite into one and your knees buckle and you moan. I compare every peach in the world to these, which only come in late July through like end of August. Here is how you pick the perfect peach.
#1. Weather has to be hot, no picking peaches in cold months
#2. The flesh should barley leave a dent if you lightly squeeze it.
#3. It should be heavy compared to other peaches, that’s the juice
#4. Smells exactly what a peach tastes like
Rad fact: The peach leaves are awesome to infuse to ice cream bases, panna cottas and tea. They give this floral lightness that I crave!
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Wild Blackberry Crostata
SERVING SIZE:
INGREDIENTS:
1 flaky pie dough or tart dough
1 to 1/2 pounds fresh blackberries, picked over
1/3 cup (2 1/2 ounces) granulated sugar, plus 1/2 teaspoon sugar (or 1 teaspoon turbinado or sanding sugar) for sprinkling
1 1/2 tablespoons unbleached all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 tablespoon (1/2 ounce) unsalted butter, melted
Balsamic vinegar, for serving
WHAT TO DO:
Preheat oven to 400 degrees and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat. Remove dough from the refrigerator about 15 minutes before you are ready to roll it out, so it can soften slightly. Generously flour a work surface, and place the chilled dough disk on the flour. Dust the top of the dough with flour.
Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 14 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to baking sheet. Chill for 1 hour.
Place blackberries in a medium mixing bowl and sprinkle 1/3 cup sugar, flour and lemon juice over the top. Using your hands, gently toss the fruit until it is evenly coated. Mound the fruit in the center of the chilled dough round, leaving a 1-1/2 inch border at the edge. Fold the border up around the fruit, pleating it to make a pretty, circular enclosure and leaving the center open. Brush the top of the pleated dough with melted butter and sprinkle with remaining 1/2 teaspoon sugar.
Place crostata in preheated oven and bake until crust is deep golden brown and fruit is juicy and bubbling, about 40 to 45 minutes. Use a metal spatula to lift the crostata slightly and check the underside of the crust, which should be a beautiful brown color. Transfer to a rack to cool for 15 minutes. To serve, transfer the crostata to a serving plate. Drizzle with about 2 tablespoons balsamic vinegar. Slice and serve warm.
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Lavender Flank Steak
SERVING SIZE: 4-6
INGREDIENTS:
3 tablespoons fresh rosemary leaves, plus whole sprigs for garnish
1 tablespoon dried lavender
1 tablespoon herbes de Provence
1 lemon, zested
1/2 cup extra-virgin olive oil, divided
1 1⁄2 pounds flank steak, trimmed
Kosher salt and freshly ground black pepper
1 fresh lemon
WHAT TO DO:
Preheat an oven to 400 degrees, and position an oven rack in the center. Place a baking sheet in the oven to heat.
Use a pestle and mortar to crush the rosemary, lavender, herbs de Provence and lemon zest. Add the oil to the mortar and mix until combined with the herb mixture.
Place the flank steak in a shallow non-reactive dish and, using a paring knife, make 1/4-inch slits in the flesh and then pour the marinade over. Turn the steak to thoroughly coat both sides, pressing the spices onto the steak. Cover and marinate for 30 minutes.
Preheat a grill pan to medium-high heat. Add 1 tablespoon olive oil to the pan, heat through until the oil is shimmering.
Remove the steak from the marinade and season with salt and pepper. Place the steak on the prepared grill pan and cook 2 to 3 per side or until you can see grill marks on both sides. Take the steak off the grill and place onto the baking pan in the oven. Bake the flank steak until desired doneness, until the internal temperature reaches 135 degrees, about 8 to 10 minutes.
Transfer the steak to a cutting board, tent with aluminum foil; allow to rest for at least 5 to 10 minutes.
To serve: Slice the meat against the grain; squeeze fresh lemon over the top and serve now or later.
Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.
#recipe#video Recipe#Flank steak#today show#Kathie Lee#Hoda#Kathie Lee and Hoda#tv#Joel Gamoran#lavender
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Scallops with Tomato Jam
SERVING SIZE: 2-4
INGREDIENTS:
1 pound cherry tomatoes, halved
1 medium minced garlic clove
1 fennel bulb, thinly sliced fronds reserved
1–inch piece size of ginger, peeled and grated
1/2 teaspoon minced serrano chili
1/4 cup raw sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon fennel seeds, crushed
1/4 cup good-quality tomato juice
Kosher salt and freshly ground black pepper
1 pound Sea Scallops, patted dry with paper towel
2 tablespoon unsalted butter
2 tablespoons vegetable or canola oil
Kosher salt and freshly ground black pepper
WHAT TO DO:
To prepare the jam:
Place the cherry tomatoes, garlic, fennel, ginger, chili, sugar, cumin, cinnamon and fennel seeds in a small sauce pan and place on the stove over a moderate heat to cook, until the tomatoes just start to break down, about 5 minutes.
Pour in the tomato juice and bring to a boil, then reduce the stove heat to a simmer.
Allow the jam cook uncovered on a low heat until the mixture looks shiny and smooth, about 1 hour.
Taste and season with salt and pepper and serve. Alternatively, the jam can be stored in the refrigerator for 5 days.
To cook the scallops:
Place a nonstick pan on the stove over a medium high heat. Add the butter and oil until the butter is melted.
Season the scallops with salt and pepper and carefully place he scallop into the pan.
SEAR the first side of the scallop until golden in color and crispy, about 3 minutes. Do not move the scallops as they will build a crust as they cook. Using tongs, flip the scallops and brown the other side for about 2-3 minutes.
To serve: Place a heaped spoonful of the tomato jam onto a plate and top with scallops and sprinkle with reserved fennel frons. Serve with polenta, rice or roasted seasonal vegetables.
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Quick Pork Chop with Tomatoes and Golden Plums
SERVING SIZE: 1
INGREDIENTS:
1 big glug Olive Oil
1 pork chop
Salt & Pepper to Taste
1 super ripe tomato
2 golden plums (Peaches rock too!)
Pinch of fresh mint, chopped
Jacobsen Salt Co. Vanilla Salt
WHAT TO DO:
Heat oil in a small sauté pan over medium heat
Season pork
Lay pork in hot pan for about 4 minutes per side
Cut your tomato, and peaches into bite size chunky pieces
Toss fruits with fresh mint and Vanilla Salt
Let the pork rest and plate everything up beautifully. One last sprinkle of vanilla salt BOOM!!!
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