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Archives for May 2015

Grilled Chicken Breast with Roasted Strawberry Salsa

By Denise Pare-Watson

The Confident Kitchen Series

In a recent article called Tweaking:  A Study in Flavour Amendment, I describe how to make each dish that you make flavourful and perfectly seasoned.  I included the following recipe in that particular article, however, I am reposting separately to make sure that you can access the recipe for Grilled Chicken Breast with Roasted Strawberry Salsa easily and practice your new ‘tweak-ability’.

In summary, it is now your turn to try some of the flavour boosting tweaking ideas from the article mentioned above. Don’t forget to taste, taste, and then, taste again; even if it means that you have to buy a few extra teaspoons. It will help you build your ‘tweaking’ capabilities and in turn, build confidence in the kitchen.

Roasted Strawberry Salsa on Grilled Chicken Breast | urbnspice.com

Roasted Strawberry Salsa on Grilled Chicken Breast

This tweaking process is often ignored until the dish is finished and on the table. In professional kitchens, the tasting ritual is encouraged by having containers of fresh spoons available for the cooks and executive chef for continual tastings while food is being prepared. It is an important element in cooking and one that is stressed in good kitchens.

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Filed Under: Poultry Dishes, Salsas and Dips, Sauces, Savory Tagged With: Chicken, Poultry, Roasting, Strawberry, Tweaking

TWEAKING; A STUDY IN FLAVOUR AMENDMENT

By Denise Pare-Watson

The Confident Kitchen Series

Are you familiar with the word tweaking?  The term “tweaking” is sometimes used in technological communication, but chefs have used the expression as part of their kitchen terminology for years to describe the path they take to perfect flavours.  This is called a Tweaking:  A Study in Flavour Amendment.

Roasted Strawberry Salsa on Grilled Chicken Breast | urbnspice.com

Roasted Strawberry Salsa on Grilled Chicken Breast

During a recent cooking class, one of the students asked the question, “What do I do to flavour my food if it needs a little ‘something-something’? I don’t know where to start to fix it and what would I use to fix it?” The other students joined the conversation by asking, “what do I do if my dish is too salty, too sweet, or ends up being too bland?”

The focus of this article is to address these questions in a number of practical ways; for example, the proper use of seasonings such as salt and pepper and more sophisticated ones such as smoked paprika or reductions. I will discuss how to “tweak” a dish until it is pleasing to your taste.

The three most important steps in developing flavours are:

  1. “taste,
  2. taste and then,
  3. taste again”.

This process is often ignored until the dish is finished and on the table. In professional kitchens, the tasting ritual is encouraged by having containers of fresh spoons available for the cooks and executive chef for continual tastings while food is being prepared. It is an important element in cooking and one that is stressed in good kitchens.

My husband is the tweaker in our family. He has the refined palate of a ‘saucier’ – one of the most important and coveted roles in a professional kitchen. When tasting, they can readily identify what the dish needs in order to balance the flavours. They understand what sour, sweet, or acidic addition would correct, enhance or brighten the flavour of a dish. If the balances of sour, sweet and acid in the dish are not in harmony, it is difficult to bring the flavours of the dish together….

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Condiments & Accompaniments, Inspiration of Urbnspice Series, Main Dishes or Entree Options, Making Sense Series, The Confident Kitchen Series, Urb'n'Spice Tips and Techniques Series Tagged With: Flavour, Main Dishes, Roasting Fruit, Seasoning

A Frilly Frittata – An Italian Omelette

By Denise Pare-Watson

Do you love eggs?  Do you love them for breakfast, brunch or dinner?  Me, too!  How about a recipe that can be used for all three meals? I think you are going to like this one.  It is a delicious take on a frittata,  which in essence is an Italian omelette. What it really could be described as is an easy way to make an omelette for a crowd.  I have a trick up my sleeve to share with you that makes it easy to do.

I have made this Frittata for Mother’s Day Brunch,  Father’s Day Breakfast, as well as when we have a houseful of guests for the weekend.  You will find that the art of making a frittata is a very good skill to master.

Gorgeous Frittata for breakfast or brunch | urbnspice.com

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Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Breakfast Items, Gluten Free Recipes, Grain Free Recipes, Learning Tips Series, My Recipes, Quick and Easy Dishes Tagged With: Breakfast, Breakfast for Dinner, Brunch Recipes, Egg Recipes, Family Recipes, Fast and Easy Dishes, Frittata, Gluten Free, Gluten Free Recipes, Learning Tips

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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