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A PERFECT OMELETTE (A VIDEO ANSWER)

Tuesday, March 19th, 2013

Hi Chef Sylvia,

 

Here’s my question.  What is the real secret to making a perfect omelette?  I have tried every way, every pan, flipping, folding and nothing makes it look like the one I had in Paris.

  

Help!

 

John

Manhattan

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Hi John,

Thank you for your inquiry—great question!

I decided to answer you in the form of a tutorial video, as I thought this might be of more help. Below is the link on Certé’s YouTube Channel to watch.

http://www.youtube.com/watch?v=E3Xv0g-iVWM 

Please let me know if you have any further questions.

Keeping It Fresh,

Chef Sylvia

 

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Hi Chef,

 Thanks so much–this is so awesome!!  I feel very flattered that you took the time to actually make a video and  I am very thankful.

 Can’t wait to make an omelette now–but I will have to practice my “3-fold” skills lol.

 Again, very appreciative!!  I’m like a celebrity now in my family!

 Thanks,

 John

 

Posted in Tips | No Comments »

FOI GRAS BUTTER

Friday, February 22nd, 2013

Hi Chef,

I  would like to know how to make foie gras butter. I have the  butter and the foie gras, but want to know if I just whip them together or have to cook the foie gras first? It’s to serve with venison.

Thanks,

Guy

Brooklyn

 

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Hi Guy,

There is definitely a technique to making this delicate butter. Because you are using this on Venison, I would recommend using 75% Foie Gras and 25% Butter to compliment the gaminess of the Venison. If you were using this with Poultry, I would recommend the opposite.

Mix the Foie Gras and Butter in a bowl. Place in a Double Boiler and allow the flavors to melt together and the fat molecules to combine. The Double Boiler is necessary because you do not want the milk solids to break from the butterfat. You want to render the fat of the Foie Gras into the butter, rather than separate.

Use a Hand Blender to whip periodically.

Place the mixture into the refrigerator to set. Before it hardens completely, give it one more whip by the Hand Blender.

You can then use it from a Pastry Bag to make rosettes, or roll it up and slice it to make rounds.

Good Luck to you, and feel free to send pictures of the finished product.

Keeping It Fresh,

Chef Sylvia

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  Hi Chef,

I finally made the Foi Gras Butter!  I’ve attached a photo for you.  I decided to top a rare Rib Eye with it–it was delicious and everyone loved it!

Thanks for taking the time.  I couldnt have done it without you!

Guy

Brooklyn 

Posted in Recipe Requests | No Comments »

PEACH STRUDEL PREPARATION

Wednesday, December 19th, 2012

 

Hi Chef Sylvia,

I am preparing to make a peach strudel with phyllo dough but have a question on how to put it together. I have noticed that some strudels have the filling spread throughout the entire sheet and some clumped together in one row on the sheet. Would it make a difference if I am using phyllo dough instead of a thicker puff pastry? I really like the presentation of the roll when the filling is applied throughout the entire sheet, but am afraid that it would be too mushy with layers of phyllo in the middle. Any thoughts?

Thanks,

Alan

NYC

 

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Hi Alan,

Thank you for a very interesting question! First of all, you are right—it will be too mushy with dough in the center,. I understand you are looking to have the spiral look with the Peaches and keep the crispy exterior, but Puff Pastry does not work well with a Strudel preparation, as it is not dry enough

There are 2 ways you can go:

1. “Dry out” the Phyllo even more by layering and brushing with butter and a generous dusting of ground pecans or Biscotti (if you need nut-free).

2. Eight-layers of Phyllo, brushed with butter and topped with a thin layer of Genoise (vanilla sponge cake) to get the “Swiss Roll/Strudel effect.

Either way, you will achieve the crispness of Phyllo on the outside. With the Genoise method, the cake will absorb the moistness of the peaches and will not be mushy. I have never prepared this either, but food science dictates this should work. Please let me know!

Keeping It Fresh,

Chef Edward Sylvia

 

Posted in Tips | No Comments »

COOKING WITH ‘OLD’ WINE

Tuesday, November 20th, 2012

Hi Chef Sylvia,

I am making Beef Bourguignon and which requires red wine. I wanted to know if it matters what kind of wine to use and if the wine is old.

Thanks!

Christine

Brooklyn

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Hi Christine,

When deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. Remember, it is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines designated as “cooking wines” tend to be cheap, salty and often incorporate additional spices or herbs. Bottom line – they will do little to enhance your recipe. You do not need to spend big bucks on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. However, if you shoot for ultra cheap (less than $5) you will likely be disappointed in both the flavor and the overall contribution to your recipe.

The flavors tend to mellow the longer you cook the wine in the dish and it is recommended that a young, strong red wine is allowed to cook for at least 45 minutes. It really doesn’t matter the age of the wine, just be sure it hasn’t turned to vinegar.

Keeping It Fresh,

Chef Edward Sylvia

Posted in Ingredients | No Comments »

MAKING SAUCE FROM…. REAL TOMATOES

Friday, October 26th, 2012

 

Hi Chef Sylvia,

I am a big fan of your pizzeria, Pizza by Certe. I am impressed that you make your own sauce from real tomatoes and would like to know (if you will!) the process itself from peeling the tomatoes to the finished product.

I know you probably won’t give up the recipe, but if you could tell me how you begin the process.

Thanks–great job there!!

Paul

Brooklyn

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Thank you for your question!

The beauty of Pizza by Certe’s Tomato Sauce lies in its simplicity. A few ingredients come together to create phenomenal flavor.

You will need to start, quite obviously, with fresh, ripe Plum Tomatoes.

• With a paring knife, x-mark an incision in the bottom of a Plum Tomato.

• Remove the stem on top.

 

• Place in boiling water for 30 seconds and then immediately place in ice   water.

• Remove the skin and cut in half horizontally.
• Squeeze the seeds and water out. (We make our Tomato Seed Vinaigrette with ours)

 

Run through a grinder.

 

 

 

• Use the meat of the tomato as you would any Tomato Sauce recipe you enjoy.

• Add the water to adjust consistency.

This is the secret to our Sauce—FRESH TOMATOES—NOT CANNED.

Keeping it fresh!

Chef Edward Sylvia

Posted in Recipe Requests | No Comments »

JUICY, THANKSGIVING TURKEY

Thursday, October 4th, 2012

  

Hi Chef Sylvia,

I attended a corporate event last year that Certe’ catered for a Thanksgiving theme intended for around 200 people. I noticed you were serving the turkeys room temperature. The turkeys were so juicy, I wondered how you were able to do this, especially for that many people??

Joanne

NYC

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The best way to get a flavorful Turkey, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out.

To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound), a container large enough to hold your turkey and enough brine to cover it. A fresh, “natural” turkey works best, but a completely thawed, previously frozen turkey will work just as well.

Brine Ingredients: To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. Then add any other spices as you like.

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. Now place the whole thing in the refrigerator. When you are ready to begin cooking the turkey, remove it from the brine and rinse it off thoroughly with cold water. Cook the turkey as normal.

Keeping It Fresh,

Chef Edward Sylvia

 

 

Posted in Recipe Requests | 1 Comment »

STORING FRESH STRAWBERRIES

Friday, July 20th, 2012

 

Hi Chef,

I got some fresh strawberries, nice looking & red & perfect. But I pucker at the thought of tart fruit. How should I store them, first (in the fridge, in the green plastic basket, airless???) And then, is there a way for me to marinate them in something in order to make them sweet?

Anne J.

Brooklyn

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Hi Anne,

First things first:

Leave them in the original container, store inside the refrigerator drawer, and never wash them until they are ready to use. Do not store them air tight. Ensure there is only other fruit inside the drawer, as they will absorb other food smells.

To sweeten them up, I suggest a few different methods.

• Simple Syrup with a couple drops of flavors. Basil Syrup,
Cardamom Syrup.

• Honey with a splash of Balsamic.

You can also freeze them for use later. Clean and sprinkle with sugar, spread on a sheet pan, and freeze. After they are completely frozen, you can remove and store in air tight bags, and then place back into the freezer.

Enjoy these beautiful strawberries while they last!

Keeping It Fresh,

Chef Sylvia

Posted in Uncategorized | 1 Comment »

THE RIGHT KNIVES?

Thursday, June 14th, 2012

Hi Chef Sylvia,

I realize the importance of good tools in the kitchen. As a novice cook, seriously, what are the best Chef’s knives and exactly what ones do I need. I don’t want to go broke, but I want a professional set.

Sincerely,

David J.

Brooklyn

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Every cook needs a good knife. It’s the one thing you can’t do without in the kitchen. Choosing a proper knife depends on several factors—how many hours you will be utilizing the knife and the actual way you will use the knife.

Personally, if you can only have one good knife, a chef’s knife is what you want. This is the knife I use 95% of the time. A chef’s knife has a blade between 8- and 10-inches long and is the most suitable for the greatest variety of tasks. I use mine not only to chop, but to filet fish, butcher a chicken, even smash garlic.

I favor Mac Knives and a Chef’s knife will run about $130, but I have had mine 8 years and it is still in perfect condition. Also, I have never sharpened mine on a stone, as I recommend a diamond sharpening steel. This company produces some of the sharpest knives around and is recommended by renowned chefs. The blades are made of superior steel of high carbon chrome molybdenum with vanadium. The knives are narrow in the French style, but are light and flexible like Japanese knives, allowing you to cut through most foods using minimal efforts.

 

Less Fatigue….Choose a knife that is light in weight, perfectly balanced, and ergonomically designed to reduce fatigue during your cutting chores without making your hand and arm tired. . Make sure the knife has a secure grip and a good feel in your hand, you’re looking for balance. The handle should be riveted to the blade.

A high quality chef’s knife will cost you around a hundred dollars, but if properly taken care of it will last a lifetime.

Keeping It Fresh,

Chef Edward

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Hi Chef Sylvia,

Thanks so much for the great tip for the Mac knives! I have used Henkels in the past, and the Mac’s are SO MUCH LIGHTER and sharper and really hold an edge!

Based on your recommendations, I purchased the Chef’s knife, a paring knife (ok, I have to have it!), and a boning knife. These knives have vastly improved my knife skills alone!

David J
Brooklyn



Posted in Tools | 2 Comments »

PANNA COTTA RECIPE

Wednesday, April 25th, 2012

  

Hi Chef,

I was in NYC with my husband and we stayed at The Peninsula, next door to Certé. Every morning I went down to grab some coffee and a bite at Certé for our breakfast and we ate in the room while he answered e-mails and had phone calls in the morning. That was the routine for one week. We tried your panna cotta in the first day and it was sooo good and that we had it everyday. Now that we are back in Brazil we miss it! So, I kindly ask you if it is possible for you to share this recipe.

Yours sincerely,

Jasmin Franchini
Sao Paulo, Brazil

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Hi Jasmin,

Thank you so much for the nice compliment! Here is the very simple recipe:

1-1/2 tsp Gelatin Powder
2-tbsp Water
2-Cups Heavy Cream
1-Cup Half & Half
1/3 Cup Granulated Sugar
2-Pieces Vanilla Beans (split)

Dissolve Gelatin in cold water.

Heat up Heavy Cream, Half & Half, Sugar & Vanilla Beans to a boil (ensure you scrape Vanilla Beans into liquid).

Add Gelatin Mix and let cool to room temperature.

Pour into cups and let set in refrigerator for at least 3 hours.

ENJOY!

Keeping it Fresh,

Chef Edward Sylvia

Posted in Recipe Requests | 1 Comment »

ALL ABOUT QUINOA

Thursday, April 19th, 2012

 

Hi Chef Sylvia,

I am attempting to eat healthy and I need some help with a quinoa dish that isnt’t wimpy (most of them are). I noticed that Certe’ seems to really do a good job with it. REally, does healthy food have to be meek? Any other suggestions would be appreciated too.

Alexandra

Manhattan

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Hi Alexandra,

It is a great idea to introduce Quinoa to your diet on a regular basis.

At Pizza by Certe’, we usually sell out of our Pizzas featuring a Quinoa crust… so delicious!

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa: A Body Grain

Quinoa has several qualities that make it an ideal “grain”:

§ Quinoa acts as a prebiotic that feeds the microflora (good bacteria) in your intestines.
§ Quinoa is easily digested for optimal absorption of nutrients.
§ Quinoa is gluten-free and safe for those with gluten intolerance, or people on a celiac diet.

My advice is not to create dishes using Quinoa as the star; but to use it to supplement your favorite existing dishes. This way you get the taste and satisfaction while receiving the health benefits of Quinoa. I suggest one day a week you cook some plain Quinoa and leave it ready to use in the refrigerator. I have added it to Mashed Potatoes, Risotto, Oatmeal, Pastas, Vegetables, Tacos, Omelettes, Pancakes, etc. The whole idea is to utilize this grain throughout the day and enjoy the consistent energy it brings. Example, Taco meat (Chicken, Beef, Turkey or whatever), replace 1/3 with Quinoa and enjoy your full serving.

Health Benefits

In addition to protein, quinoa features a host of other health-building nutrients. Because Quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “super grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis, as it works to relax blood vessels. So I can certainly understand your obsession with this healthy grain.

Keeping It Fresh!

Chef Edward Sylvia

Posted in Recipe Requests | 1 Comment »

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