March 4-7, 2021

Recipes

COOKING STAGE RECIPES 2020

Fresh Heart Healthy Noodle Bowls
with Lightly Smoked Seafood

Presented by Chef Angus Campbell

Egg Noodles

2 ea. eggs
2 ea. egg yolks
2 tsp. salt
2 T. milk
2 C. all purpose flour

Combine the ingredients into a dough. Knead the dough for five full minutes. Rest for 1 hour. Stretch the dough out on a pasta machine. Fold the dough onto itself and then roll again stretching the gluten.  This step should be repeated several times until the dough stretches and forms a smooth pliable dough. Rest for 30 minutes before sheeting to make the noodles.

Ramen Noodles

5 lb. pork bones
5 lb. chicken bones
2 C. carrots
2 C. onions
1 C. celery
4 ea. bay leaves
2 T. peppercorns
2 gallons water

Combine the vital wheat gluten with the flour and mix to incorporate. Dissolve the baking soda in the water until completely gone, then dissolve the salt in the water until it is gone. Add the liquid to the flour mixture with the machine running until completely incorporated. This step can be omitted if you are able to locate Kansui solution at a  reputable oriental market. Rest the dough for one hour.  Stretch the dough out on a pasta machine. Fold the dough onto itself and then roll again stretching the gluten.  This step should be repeated several times until the dough stretches and forms a smooth pliable dough.  Rest the dough in between the rolling procedure as much as possible.  After the final roll cut the dough on the machine or by hand with an extremely sharp thin bladed chefs knife.

Bone Broth

5 lb. pork bones
5 lb. chicken bones
2 C. carrots
2 C. onions
1 C. celery
4 ea. bay leaves
2 T. peppercorns
2 gallons water

Place all ingredients into your kitchen aid mixing bowl.  Put mixer on speed four for about 12 minutes.   Give the dough a test, it should be very stretchy and feel and have the consistency like warm chewing gum.  Pull as for noodles.

Simple Pulled Noodles

300 g. cake flour
50 g. all purpose flour
200 g. water
15 g. sesame oil/olive oil (optional)
6 g. salt
3 g. baking soda

Bring the bones to a very slow simmer in the water, it must not boil. Skim the surface well for 20 full minutes removing all the scum and fat from the surface. Continue until the broth is completely clean on the surface. Allow the broth to simmer very slowly for 3 hours. Add the vegetables, bay leaves and peppercorns and simmer for one more hour.  Strain very carefully through a fine sieve, then through cheesecloth and chill very quickly.  The broth should be very clear and clean.

Fish Broth

5 lb. fish bones preferable white fish, thoroughly washed and dried
2 large onions sliced fine
1 large leek diced fine
2 T. black peppercorns
1 small bunch thyme
4 ea. Bay leaves 
4 oz. butter
2 C. white wine
1 Gall. water

Melt the butter in a thick bottomed pan. Add the onions, leeks, peppercorns, thyme and bay leaves and sweat until soft. Add the fish bones and continue to sweat until the bones change color. Add the liquids and bring to a very slow simmer. Skim until the surface is completely clean, all fat should be gone. Cook for 20 minutes and allow to rest for a further 20 minutes. Strain very carefully through a fine sieve, then through cheesecloth and chill very quickly.  The broth should be perfectly clear.

Shellfish Broth

2 lb. lobster carcasses
1 lb. shrimp shells and heads
4 oz. butter
2 ea. stalks celery sliced thin
1 ea. bulb fennel sliced thin
2 ea. onions sliced thin
2 Q. water 
2 Q. fish broth
4 oz. tomato paste

Melt the butter and sweat the shellfish and the vegetables until the shellfish has turned color.  Add the remaining ingredients and bring to a very slow simmer. Skim until the surface is completely clean, all fat should be gone. Cook very gentle for 1 hour never allowing the broth to boil.  Strain very carefully through a fine sieve, then through cheesecloth and chill very quickly.  The broth should be perfectly clear.

PREPARING SHELLFISH FOR WOOD AND SMOKE COOKING

To macerate is to soften a product by soaking in a liquid or causing it to form its own liquid, for example sprinkling scallops with salt and sugar for ceviche. Sometimes cures.

To marinade is the process of soaking foods in a seasoned, often acidic, highly fragrant liquid before cooking in order to transfer flavor and slightly tenderize. Does not cure.

Pickling is the process of preserving or expanding the lifespan of food by immersing in brine or immersion in vinegar. Curing only occurs is salt is present.

Dry curing is the application of salts to protein in order to extend the shelf life and improve the flavor. Curing occurs.

Brining is the process of submerging a protein in a simple solution of salt dissolved in water. This results in a juicier and more flavorful product. Smoking and curing. Curing occurs.

Dry rubbing is the application of a mixture of spices, sugar salts and herbs before cooking. This causes the bark on a BBQ after long slow indirect smoking. Curing occurs.

Any technique that causes curing creates a stickiness on the surface of the proteins that attracts smoke particles and allows them to stick to the surface, hence the saying “if you can’t cure it don’t smoke it”


WOOD SPECIES AND THEIR FLAVOR

Cedar creates a sweet and fruity flavor and pairs well with salmon, pork, beef, chicken, cheese and vegetables.

Maple has a mildly smoky and sweet slightly sweet flavor and pair well in sheet form with any shellfish or fish.

Hickory creates a sweet and strong smoky bacon flavor and pairs well with more meaty fish such as snapper and grouper, also with large scallops.

Apple wood creates a flavor which is slightly sweet with dense fruit and pairs well with all seafood and fish.


COMMON FLAVORINGS & TOPPINGS FOR NOODLE BOWLS

Soy sauce, sweet Mirin (rice wine), yellow miso paste, shrimp paste, curry pastes, 5 minute boiled egg, shaved radish, basil leaves, sesame seeds.


HEALING SPICES & HERBS FOR BROTHS & NOODLE BOWLS

Cardamom – antioxidant and blood pressure.

Thyme – powerful antioxidant.

Garlic – anti-inflammatory, lowers LDL levels.

Hawthorn – lowers blood pressure, strengthens heartbeat.

Cayenne – antioxidant, prevents blood clots, lowers blood pressure.

Cinnamon – inhibits fatty acid release, lowers bad LDL.

Fenugreek – powerful cardio-protective properties, good for the blood.

Rosemary – good for the immune system, improves circulation.

Coriander – contains natural antioxidants, beneficial in lowering cholesterol.

Ginger – natural anti-inflammatory, reduces cholesterol level.

Turmeric – increases blood circulation, prevents clots, lower bad cholesterol.

Basil – is a great antibacterial allowing good bacteria to thrive.

Cumin – improves digestion, inhibits diabetes.

Lemongrass – anti-fungal and antibacterial.


HEART HEALTHY VEGETABLES FOR NOODLE BOWLS

Asparagus contains vitamin B6 which can lower homocysteine, a form of amino acid that has been linked to heart disease.

Bell peppers contain folate, another nutrient that can reduce homocysteine.

Carrots are rich in carotenoids, which are powerful antioxidants that can combat free radicals that cause heart disease.

Lycopene in Tomatoes has been proven to be effective in preventing heart disease.

Broccoli has a high content of vitamin C, and it can make you less susceptible to both non-fatal and fatal heart diseases.

Leafy greens are an excellent source of magnesium. According to a Harvard study, magnesium can lower risk of sudden health failure in women.

Garlic contains phytochemical that boost immunity and protect the heart against diseases.

Onions are a rich source of sulphur-containing phytochemical. These phytochemical can reduce cholesterol levels, and therefore, prevent heart disease.

Potatoes are a high-potassium food, and they can help your body maintain healthy blood pressure.

Squash has many nutrients that are beneficial to your heart health, including vitamin C, potassium, magnesium, and folate.