It's That Time of Year Again

   Who has ever heard of using sweet tea to brown the thanksgiving turkey? According to Head Chef Hugh Acheson, Top Chef judge and successful owner of two Georgia restaurants, once you use his sweet tea recipe you will toss any other recipes you have.

   Acheson started out in the restaurant business when he was only 15 years old. Since then he has developed into a critically acclaimed Chef and television personality. Acheson has had the great opportunity of working under Chef Rob MacDonald, where he learned his French Cuisine, wine and etiquette. His blog says he brings his own style to any table by, ". . .forging together the beauty of the South with the flavors of Europe."

  Everyone knows that the most important dish on the thanksgiving table is the turkey. Therefore, featured is a great recipe with instructions on how to make a turkey that will leave the whole family coming back for seconds!

  Keeping the heart of the South in his cooking has remained important to Acheson. His sweet tea recipe is a golden testament to that fact. Whether you are a head chef, a home cook, or barely know your way around the kitchen, the following recipe is easy to make and sure to be a crowd pleaser.

   The Early Show on CBS featured Acheson's recipe:
RECIPES FOR ROASTED SWEET TEA BRINED TURKEY
Brine For Turkey
1 gallon sweet tea
1 cup kosher salt
3 navel oranges, scrubbed and sliced thinly
2 tablespoons toasted coriander seed
1 teaspoon black peppercorns
2 bay leaves
8 cups ice
12-14 pound turkey, thawed, rinsed, innards removed, and patted dry

Bring the tea to a boil and add the salt, orange slices, coriander seeds, peppercorns and bay leaves. Cook until salt is thoroughly dissolved. Remove from heat, add ice and cool.
When the brine is totally cool, place the brine in a 2 ½ gallon bucket and immerse your thawed bird in the brine and cover with plastic wrap. Let brine for 16 hours or so, but at least 10, in a cool spot (38-45F) preferably the fridge.

For Cavity of Turkey1/2 teaspoon salt
freshly ground pepper
1 large apple, quartered
1 yellow onion, peeled and cut into quarters
2 branches celery, cut into 3 inch pieces
2 sprigs fresh thyme
1 sprig rosemary
4 sprigs fresh parsley
2 tablespoons unsalted butter

Preheat oven to 450 degrees F. Put the racks as low as possible in the oven.
Remove the bird from the brine and pat dry. Season inside and out with the salt and some pepper. Toss the apple, onion, celery, thyme, rosemary, and parsley in a large bowl and then shove into the bird's cavity. Loosen the breast skin from the breast meat by sliding your hand between them. Press butter into the void created, one tablespoon per side. Truss the turkey legs together for even cooking.
Roast the turkey at 450 for about 30 minutes and then lower heat to 350 and roast for about two hours until the temperature at the thickest part of the leg registers 160F on a meat thermometer.

   Enjoy your time in the kitchen with Chef Acheson's Southern recipe. Have a safe and happy holiday!

At A Glance:
Sweet Tea Brine for Thanksgiving Turkey
Holiday Fun with Chef Hugh Acheson's Southern Recipe
Easy How To Instructions for Turkey
Happy Holidays!

Thanksgiving!

   Food, family and football! What more can anyone ask for? Thanksgiving is my absolute favorite holiday. I love the beautiful colors outside, the wonderful smell of all the holiday classics inside, the parade then the football game on the television, and the list goes on and on.

  May your holiday be filled with laughter and love! Happy Thanksgiving Everyone!!!

Chef Katie and the Ovenbird Bakery-Profile

   Flour was being measured, hands gently yet firmly kneaded the dough, ovens were warming and the smell of sweet pastry filled the air. Just as the sun started to rise, the bakery was filled with artisan breads, scones, and hungry patrons awaiting their breakfast.

   Opening your own business, can be a challenge. What is one to expect? Is it worth the time and effort? Chef Katie Schaub has some important insight into what it takes to go from employee to employer. Six months ago she opened the Ovenbird bakery.

   Schaub has worked the morning shift, the mid-day shift and is currently on graveyard, each shift much longer than a simple eight hours, for her bakery, the Ovenbird. It is quite different from the Monday-Friday from 7:00am-3:00pm shift that Schaub worked for years at Linn-Benton Community College.

   The Ovenbird bakery, open Tuesday-Saturday, is a cute little shop right in the heart of downtown Independence. Coffee and tea is served along side fresh breads of the season. Many say it is a must visit.

   Student's and faculty alike miss Schaub's presence in the LBCC kitchen. "I like her teaching style. She[Chef Schaub] took a very hands-on approach. She took the time to show each student what they really needed to do." Said Josh Brinkerhoff, a former student of Schaub's. Brinkerhoff really felt like he learned a lot from Schaub and is looking forward to visiting her bakery.

   Chef Kathy Body, a former co-worker, said that not much, as far as procedure, in the LBCC kitchen has changed, ". . .but we miss her distinctive laugh."

   When asked what Schaub's best qualities were Body said that the list went on and on as far as good qualities go. "Capable, dependable, calm, cool, collective, funny!" These are all qualities a good teacher and a good business owner needs to be successful.

   Everyone, including Schaub's husband, Neal Schaub, wanted nothing but the best for the bakery. "She had spoken off and on about opening her own bakery. It was a dream of hers. I figured it was something she would do when she retired to keep herself busy. But LBCC was starting to take a toll on her, especially after the incident with the student that killed his family."[more on this story here]

   Mr. Schaub had his fears. "She is a nurturer right down to the core and I knew she needed this. It made me feel a little anxious because I was unemployed at the time she first started. But I couldn't, in any good conscience, keep her from doing it. I do what I can to help and show support, like sweeping the floor and taking out the garbage at the bakery."

   Schaub had to admit that the idea of having her own bakery was something she had "kicked around" for years. Her fear was that she would not be successful because of a few weaknesses she felt held her back. "Not being very good at keeping up with the books, the paperwork, is not a flattering quality for a business owner. It turned out I had a couple friends that were just as interested as I was about opening a bakery. The great thing was that, they possessed the qualities I lacked and vice-versa. Together we all balance each other out."

Q: Where did you go to college?
A: Linn-Benton Community College. I never left, they hired me right at graduation. I started off as a production baker.

Q: Have you always enjoyed baking?
A: Oh, ever since I was a little kid.

Q: Who is your hero?
A: Hmmm. . .One definition I've heard about generation X is that we don't have hero's, and to tell you the truth there is nobody I would characterize that way. There are a lot of people I deeply admire.

Q: Such as?
A: I love Jamie Oliver's momentum he has for natural foods.[Jamie Oliver, sometimes known as The Naked Chef, is an English chef, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools]

Q: What are you passionate about outside of work?
A: Well, it is still in the realm of food. Wild harvesting, from scratch production. Just today for example, I am boiling some beef bones, that a butcher was going to just toss out, to make my own stock. I love cooking with ingredients that others may take for granted.

Q: What is your favorite vacation spot?
A: I've had a good time in a lot of different places. I have been to Kenya, Brazil, Ecuador, Germany, France, but the Oregon Coast always wins my heart.

Q: What made you want to become a chef?
A: Let's see, how do I even word it? It was almost by default. Cooking/Baking was a favorite hobby of mine. I didn't want to burn out my favorite hobby but I took a job as a baker just because I needed to pay some bills. Turns out I could bake for 12 hours at work, loving it, especially the sourdough production, and still come home and enjoy it as a hobby.

Q: What kind of music do you like?
A: [with a quirky smile and mischievous laugh] NICKELBACK!

Q: Tell me something about yourself that most people don't know.
A: I run my mouth about pretty much everything, so I don't think there would be many surprises!

Q: What is the craziest thing you have ever done?
A: Hmmm. Okay I have got one but I am not going to tell!

Q: Common, give up the dirt.
A: Okay, okay. When I was a teenager, and did not have neighbors nearby, I used to love to run naked in a thunderstorm!

Q: I might have to try that sometime!
A: It is very exhilarating! You feel very close to nature!

Q: What advice would you give to someone wanting to start their own business?
A: Plan on spending double the time and double the money you originally estimate. But it will be worth it in the end. 



At a Glance:
Who: Chef Katie Schaub
Education- Linn-Benton Community College
Business-Ovenbird Bakery, open Mon-Sat 7am-6pm, located 215 S Main St. Independence Oregon. 503-837-0109
Family-Husband, Neal Schaub
What? From Employee to Employer  
  

Awesome Meals Under$10-Breakfast Sandwich

   Thank you for joining me for another fun week of affordable eats! Sometimes, you just got to have breakfast for dinner. This week we are having breakfast sandwiches.  Breakfast sandwiches are very simple to make but they are hardy and delicious; a great meal for those on a tight budget.

Ingredients:

Bread- 2 slices per sandwich                                                    on sale at Roth’s $.99 Oroweat

Eggs- 1 per sandwich                                                               ½ dozen $.70 Olympia

Bacon- 2 slices per sandwich (I use turkey bacon, it is half the fat and all the yummy taste) $2.08 Jenny-O at Wal-Mart

Onion-1/4 cup, sliced                                                               $.69/lb at Safeway

Potato- 1 red potato                                                                 $.63/lb at Wal-Mart

Cheese- 1 slice per sandwich                                                    $1.18 Sandwich Make at Wal-Mart

Apple- sliced into 8 pieces                                                        $.97/lb choose from red or green at Wal-Mart

                                                            Total $7.24

1.       

1.  Heat your pan and add 3TB of oil once warm
2. While pan is heating slice you potato and onion 
3. Once oil is warm add you potato and onion, cook till done(don’t forget to add salt and pepper)
4. In a separate pan, once potato and onion are almost done, cook your bacon 
5. Once bacon is done remove and save
6. In the same pan as the bacon add 1 tsp oil to coat the pan
7. Cook egg in the bacon pan, 1 at a time(don’t forget to add salt and pepper) 
8. While egg is cooking toast your bread and slice your cheese 
9. Now you put the sandwich together, slice your apple to use as your side dish, serve and enjoy!

  Have fun mixing it up with breakfast for dinner. See you next soon!

Napoleons in Salem Oregon

   Napoleon's Creperie and Gelateria, my new place of employment, is a wonderful place to stop by for lunch, dinner, or even just to indulge your sweet tooth.

   This amazing restaurant is located at 189 Liberty St, downtown Salem, inside the Reed Opera House. I had the pleasure of trying the Ratatouille Panini. The marriage of flavors melted in my mouth as my eyes rolled back in delight. Every bite was a delicate balance of sweet and savory that sent my taste buds to heaven and back. Now, I get to make dishes like that for you!

   There are several Salads, Paninis, Crepes, Gelato and more to choose from. The Gelato is incredible! It is sweet and delicate, creamy and smooth, a must try. The menu is a well balanced blend of French and Italian delicacies. The only hard choice will be what on the menu to try first!

   The ambiance is just as lovely as the food. Each server you see always has a warm and welcoming smile. The wait staff is quick to seat you and attentive to your needs. There is not a thing about this wonderful restaurant that will disappoint you. 


   Please come by Tuesday, Wednesday, and Thursday from 11am-9pm, Saturday from 11am-10pm or Sunday from 10am-5pm for a delicious meal or tasty treat that will keep you coming back for more.


 Contact : (503) 581-4560 for more information

Awesome Meals Under $10 Fettuccine!

Welcome back to another fabulous week of delicious meals for under $10.00! I am so excited to share this week’s recipe with you. I have found this dish to be a real crowd pleaser and it is fun and simple to make. This week our star dish is Fettuccine Alfredo!  Since this is a favorite in my house hold I normally have all of the ingredients I need for this dish, so I did all of my costing online to find you the best prices. Here is what we need:

Ingredients

• 1/2 pound dry fettuccine pasta-Great Value Fettuccine Noodles $1.08(Wal-Mart)
• 1/3 cup extra virgin olive oil-Gem Cold 8.5oz $2.00(Wal-Mart)
• 1/2 cup heavy cream-1qrt $2.50(Costco)
• salt and pepper to taste
• 1 garlic clove minced-$.50(Farmer’s Market)
• 1TB onion minced-$.69/lb(Safeway)
• 6 oz Romano/Parmesan cheese blend-4C Home-style $2.66(Wal-Mart)
• Total cost=$9.43

1.      Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

2.      While the noodles are cooking mince your garlic and onion.

3.      Put 2TB of your oil in a sauté pan over medium heat, once warm add garlic and onion. Remove once onion is translucent. Save.

4.      In a large saucepan, heat the remainder of the oil over low heat. Add salt, pepper, garlic, and onion. Slowly poor in heavy cream. Stir in cheese over medium heat until melted; this will thicken the sauce.

5.      Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

I took a food and wine pairing class last year and was able to apply that knowledge to pair this wonderful dish with a wine that would enhance the flavors. I recommend a Riesling, a sharp Chardonnay, or a Pinot Noir. Sit back, relax and enjoy!

Website links: Wal-Mart, Farmers Market, Costco

Awesome Meals for Under $10 Enchilladas for four

 Hello again. Welcome to another fun week of good eats at affordable costs. I hope you like Mexican food because, this week, I made green sauce enchiladas.
 I did all of my shopping at Safeway this time. Wal-Mart sometimes offers even better pricing, but I personally feel that Safeway has better product.
Ingredients:
Yellow Onion . . . . . $.69/lb  We use one onion which is about half a pound. You will spend $.35
Green Bell pepper. . . $.89each We use one.
Green Enchilada Sauce. . .$1.19 for a 28oz can, Las Palmas brand, on sale. We use one can.
Corn Tortillas . . . . .  . .$1.49 for an 18 pack, Safeway brand, on sale, ($1.99 for flour tortillas).  We use 12.
Cheese. . . . . . . . . . . .$4.99 for a one pound block, Lucerne brand. We use 4 cups.
Re fried Beans. . . . . . . . $1.00 for a 16 oz can, Safeway brand. We use one can.

1. Preheat the oven to 335 degrees
2. Chop the onion and bell pepper into a small dice. (1/4x1/4x1/4)
3. Heat a saute pan on medium high heat. Once the pan is warmed up add enough oil to coat it.
4. Toss in your chopped onion and pepper. While peppers heat, grate your cheese.
5. Once the cheese is grated, add your can of re fried beans to the onion/pepper mix. I also like to add salt, pepper and garlic powder here. This is optional upon taste. Also if you like it spicy you can cut jalapeno peppers and/or serrano peppers and add them to the onion/pepper mix from step 2.
6. Once the peppers and onion are cooked aldente, about 10 min, remove from heat. Get out a baking dish.
7. Warm your corn tortillas in the oven for about 30 seconds. This makes them easier to handle.
8. Open your can of enchilada sauce. Pour some on the bottom of your baking dish and some on a separate plate.
9. Remove the tortillas. I use corn and flour tortillas. You can use whatever suites your taste. Take one and dip it in the sauce that is on the separate plate. Turn it and dip the other side in the sauce.
10. Fill your tortillas with some of the bean and onion/pepper mix and a handful of cheese. Place them in the baking dish. Repeat this step until all 12 tortillas are filled.
11. Pour excess sauce over tortillas then excess cheese over the top.
12. Bake for 15 min.

This is a great meal for a small family. You can get the kids involved and have some messy fun in the kitchen together. Have fun and enjoy!