Recipes and video from stocks and sauces to dessert…
Author: Matthew Riley
I started working in restaurants when I was 12 years old. Graduated from the Culinary Institute of America when I was 19. Have been working in hotels and restaurants until I finally opened my own in Paso Robles at the airport. Matthew's at the Airport, the pilots voted my restaurant the best in the country at an airport, 7 years in a row !!! While in Paso Robles I was a Professor of Culinary Arts at Cuesta Collage. From there I helped open a restaurant in Ferndale Farmhouse on Main. It had a 5 star rating on Tripadviser.com . We were asked to make a 30 minute cooking show for P.B.S. called North Coast Cuisine. They liked it so much that they aired it again for their pledge drive.
I feel it is time to share some of my knowledge with you. I take the approach that food is nutrition and should be prepared utilizing raw ingredients when ever it is possible. Taking care with the presentation that brings the wow factor. The flavors to dazzle the taste buds. Color and textures to delight the senesces.
I want to show photos and videos to help walk you through the processes. I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers !!!
I like the Wild caught Salmon. I get that we have a need to farm fish like everything else. Not only to feed the planet all so to learn biosphere diversity for our future inter-space travel that we will need to raise our food in space. That being said…
1 Salmon filet skin on and pin bones removed.
1/2 c. minced Shallots
1/2 c. Kosher Salt
1/2 c. sugar
1# Grape Vines cut small ( or any other wood for smoking Cherry, Orange )
1 gal. zip lock bag full of Ice
Lay the Salmon out on a long pan Skin side down.
Spread the shallots out evenly on the Salmon.
Sprinkle the Sugar and Salt evenly over the Shallots and Salmon.
Cover with Plastic wrap and place another long pan on top of…
I have taken some time off for myself. I got married, July 31st. We have a German Shepard Dog and he ran the Fast Cat with the American Kennel Club and is the fastest German Shepard Dog in the Nation !!! Who would have thought. This last weekend I helped the Lost Coast Kennel Club with their Scent Work Trials. That was very interesting for me. After we have Troke ( our GSD ) in the Conformation Ring We will have him do the Scent Work, He is in training now.
Karen and I also catered dinner for the Concourse d’Elegance on Main in Ferndale California ferndaleconcours.org . It took a lot, schlepping food and equipment ( those of you that know, know ). A huge honor for us the featured Marques Rolls-Royce/Bentley !!! (nice) A special shout out to My Brides and now my Parents for their unconditional help !!! It is not that I need to justify to anyone Just thought you might want to know.
This recipe I made at my restaurant in Paso Robles !!! You may utilize any variety of Mushrooms that you want !!!
Mushroom Tart serves 4
Vineyards, Ishi Pishi Ranch, 2014 Zinfandel !!! Delicious !!..!
package puff pastry
balls buffalo mozzarella, slice ¼ inch thickness or grated.
oz olive oil
¼ lb Shiitake mushrooms sliced
¼ lb Portabella mushrooms sliced
¼ lb Chanterelle mushrooms sliced
tsp minced garlic
oz glace de viande *
oz sweet butter, cold
sprigs parsley, chopped
puff pastry into 3 inch squares. Dock with fork, and brush with egg
wash**. Bake at 400 degrees until golden brown approximately 10-15
minutes. Slice puff pastry in half leaving the bottom ½ down on oven
pan. Place sliced mozzarella on bottom half. Place the top half, top
side up on oven pan and place into oven to melt cheese.
a skillet heat olive oil to the smoking point then add mushrooms and
sauté until they start to brown, turning to cook both sides. Add
minced garlic and shallots and sauté until expanded (do not brown
garlic). Remove from heat and add the brandy. Be careful when
returning the pan to the stove as the brandy is flammable. Add the
glace de viande and cream and reduce until a proper consistency is
achieved. Season to taste with salt and pepper.
the bottom half of the warm puff pastry on the center of the plate.
Pour wild mushroom sauce ½ on the pastry ½ on the plate. Place the
top half of the pastry over ½ of the bottom pastry. Sprinkle chopped
parsley on the exposed side of the bottom crust.
Tbls olive oil
cup red wine
lbs veal bones
lbs yellow onions
whole pepper corns
oz tomato paste
olive oil over bones and roast in a 400 degree oven, turning until
brown on all sides. Remove the bones to a large stock
Drain the oil out of the roasting pan. Heat the roasting pan on the stove top and de-glaze with red wine, scrape all residues with a wooden scraper and add to stock pot. Add onions, carrots and celery (mirepoix) and fill the pot to cover the bones by 3 inches. Bring up to the boiling point and skim any froth to keep the stock as clear as possible. Add remaining ingredients, reduce heat and simmer for at least 6 hours. Strain the stock into an appropriate size pot and return to a boil, skimming away any froth. Let your stock reduce by half skimming as needed moving to appropriate size pan. The reduction is complete when it coats the back of a spoon. Strain through a cheese cloth. Reserve and utilize as needed. When cold the glace will be congealed like savory jello. Keep refrigerated.
1# Cheddar Cheese ( sharp or mild what ever your preference is ) grated, save some for the topping.
1/4 # Peccrino Cheese I use a rasp to grate this cheese it is hard like Parmesan Cheese
Salt and Pepper to taste
1/2 # Bread Crumbs ( when my bread gets old I cut it down, dry it out before it molds. Then I place it in a food processor and make my Crumbs.
2 T. chopped Parsley
1/4 c. of the Cheddar Cheese
THE ADD ON’S
1/2 c. Bacon, small diced
3/4 c. Mushrooms, sliced ( Crimini, Portabella, what ever is local or Button Shrooms )
1/4 Roasted Red Pepper cut into 1″ by 1/8″ strips( place the pepper over the fire of the burner, cook until it is black then in a covered container to cool. Then peal off the skin. This is one of the only things it is OK to burn. Do not let it turn white though. )
4 ounces Gorgonzola Cheese
4 boneless Chicken Breast ( use the bones for the stock )I use what is called an Airline Breast. That is with the first joint of the wing attached. It keeps it juicy.
Make the sauce and cook the pasta first.
In a large pot heat up 1 c. of Olive Oil and add the Onions saute until translucent.
Add the Garlic and let it expand but not brown.
Add the Flour and reduce the heat stirring occasionally.
Let this cook for about 10 minutes do not let it brown this is a white Roux.
Have the Milk and Chicken Stock hot, add it 1/3 at a time with a whisk, whisk it until smooth.
Once all of the liquid is incorporated add the Cheese. Holding some Cheddar behind for the topping.
You may have to adjust the consistency a little that is OK.
Season with Salt and Pepper, set aside this is your sauce and you may cool some and save it for later or not.
Preheat the Oven to 425 degrees.
I make the sauce separate in case someone doesn’t like one of the add on’s.
Heat 1 and 1/2 ounces of Olive Oil in a large skillet.
Season the Chicken Breast with Salt and Pepper on both sides.
Place in the hot skillet skin side down and let brown.
When the skin side is brown turn the Breasts over and place the skillet in the Hot oven.
After 5 minutes remove the skillet and place the Breast on an oven dish skin side down, return the Breast to the oven.
place the Skillet on the burner, add the Bacon and let it Render.
When the Bacon is almost done add the Mushrooms. Saute the Mushrooms until done.
Add the Roasted Red Pepper.
Add the Cheese sauce, Gorgonzola Cheese, a little Cream if necessary.
Add the cooked Pasta and blend.
Season to taste, pour off into either a Casserole dish or individual serving dishes.
Top with a generous portion of the Topping.
Place in the oven to brown a little.
Remove the Chicken Breast from the oven and let cool 4-5 minutes and slice on the bias ( at a 45 degree angle ).
Pull the Mac and Cheese from the oven and top with the Chicken fanned .
Pretty small list of ingredients for such a great sauce.
In a medium sized pot heat the milk and have it ready sa you go.
In a separate med. sized pot heat the Olive Oil and add the diced Bacon.
Let that render at medium heat. Once it is browned.
Add the Onion and saute until translucent.
Add the Garlic and Rosemary, this cooks very quickly.
As soon as you smell the Garlic turn off the heat and add the Flour.
stir it in and re-apply the heat on low.
Stirring periodically making sure it does not brown ( this is your Roux ).
The Roux should cook about 10 minutes, it will look foamy and smell like roasting Hazelnuts.
Then adding 1/3 of the hot Milk at a time stirring it in until it is smooth.
Let it boil then turn it down to simmer.
A few drops of Tabasco Sauce, taste and season with Salt and Pepper.The sauce should be smooth and a little thick however not to thick.
I should talk about cooking out side with an open fire. Get your fire going and make sure it burns down into some coals and off to one side have a space to add more wood how ever not where you are cooking and move the coals around as you need the heat distributed.
Start your Coffee early it takes a while to heat the water.