Come join the Cape Cod Culinary Incubator for a tasty, entertaining and educational cooking class with Chef Alan Zox at the KAM Appliance store in Hyannis on Sunday, March 10th from 2-4pm.
You will be making 3 different soups to try and to take home:
$35. Class limit is 10 people.
Please bring a 7-9 inch chef’s knife and we will supply the rest.
Students will learn to make 3 international soups plus they will learn the health, flavor and financial advantages of making home-made chicken broth and Vegetarian broth. Mexican soup will be made with roasted vegetable & roasted tortilla strips; spicy French soup will be made with puréed butternut Squash & Chipotles; and Italian vegetable Bean soup will be made with Spinach & fresh oregano.
By: Chef Alan Zox
Adapted from Mark Miller’s Coyote Cafe cookbook
Valentine’s Day is a day to celebrate friendship. Some of us do this routinely by eating a meal together. Thanksgiving is another time when we do this nationwide. When the food you are experiencing with others includes chocolate that is sweet and joyful, we are memorializing a holiday that features kindness, generosity and caring for others. We need not wait for Valentine’s Day to express these feelings but it reminds us of this special occasion. And Chocolate symbolizes this time when we express our joy of being together.
Some of us claim our yen for chocolate is infrequent. Too many calories we are told. But I don’t know many of these folks. Chocolate and vanilla or caramel are usually enjoyed by all. In fact, caramel seems to have experienced a renaissance of late.
Valentine’s Day reminds us of all these favorites. It is a sweet time to remember those who are special in our lives. For me chocolate pies and cakes or soufflés bring out the best in me. Sometimes I just can’t get enough. They make me feel happy all day long.
It’s said that women love sweetness more than savory delights. And that women are said to enjoy the sweeter tastes in life more than men. I have no idea if this is true or fantasy. And frankly I don’t care. It’s all a wonderful and happy time for everyone. Today I am introducing a unique chocolate cake that is made even more special with a Mexican Chocolate Glaze. I have adapted this treat from a Mexican recipe I adore. Hope you enjoy it as much as I do.
Recipe for Mexican Chocolate Cake:
Yields: one 8- or 9-inch cake
4 tbsp bittersweet chocolate, grated or finely chopped in food processor - 2 ounces
1 ½ tsp cinnamon
Finely grated zest of 2 oranges
1 1/2 cups (6 ounces) unblanched almonds, —toasted and ground or chopped very finely in a food processor
4 eggs separated
1/2 cup sugar – separated into two ¼ cups
2 tbsp orange juice
2 tbsp Grand Marnier (or other Orange) Liquor
Steps to Follow for Cake
1- Preheat oven to 325°F
2- Grease, flour, and line with wax or parchment paper an 8 or 9 inch cake pan.
3 -Combine cinnamon, orange zest, grated chocolate and ground almonds in a mixing bowl andset aside.
4-Using an electric mixter, beat egg yolks with 1/4 cup sugar until pale yellow and sugar crystals have dissolved. Stir in orange juice and set aside.
5-In another bowl, beat egg whites to soft peaks while gradually add remaining1/4 cup sugar. Stir egg yolks
and orange juice into the chocolate almond mixture, then
fold in half the beaten egg whites. Blend well and gently
fold in remaining egg whites.
6- Spread mixture evenly in prepared cake pan and bake for
35-to 45 minutes or until cake pulls away from sides of pan.
Let cool for 10 minutes, and invert onto cake rack. When cool use a pastry brush to coat with Grand Marnier and set cake rack on top of a flat pan before covering with Chocolate glaze.
Recipe for Chocolate Glaze
10 Tbsp bittersweet chocolate- about 5 ounces, chopped coarsely
1 Tbsp unsweetened chopped chocolate (about ½ ounce)
3/4 cup softened butter – 1 ½ sticks
1 Tbsp corn syrup
1 Tbsp water
1/4 cup chopped candied orange peel (Optional)
Place both chocolates, 1/2 cup (one stick) of the soft butter, corn syrup, and water in a double boiler or in a small metal or pyrex bowl set over a pan filled with 1” of gently simmering (not rapidly boiling) water.
Stir gently until just melted. Remove from heat, and stir in remaining 1/4 cup soft butter. The glaze is ready to pour when it reaches the consistency
of maple syrup — between 86F- 96F and easily runs off of a spatula.
Place cake on rack set over a pan or wax paper and slowly pour glaze over cake, tilting to coat evenly. (If entire cake isn’t coated, remove cake from pan, collect extra chocolate, reheat gently if needed and coat again.) Decorate with candied orange peel if desired.
My name is Cheryl Martin. I am a professional caterer and businesswoman with family roots in New England and on Cape Cod. I recently relocated to Orleans after a long and successful career in the Florida Keys. In my retirement, I want to share my inside knowledge and personal experiences of starting and operating a catering company with people, young and old, who are just starting out.
It Is All About the Sauce! is a guidebook for aspiring caterers, chefs, and foodies who want to start their own food service businesses. It is filled with tips, lessons learned, and recipes for go-to sauces that will make any dish a crowd pleaser including:
mustard sauce, herb butter, mango
sauce, and spicy remoulade.
My goal in writing this book is to give others a resource that would have made my life easier when I started my business, A Little Taste of the Keys.
In 1996, I had $250 in my pocket and a dream. I had worked in restaurants since high school and wanted to start my own catering company. My first job came to me by sheer luck. A member at the club where I was working needed a caterer for a New Year’s Eve party. She had waited until the last minute and was desperate for someone to put on a spread for her guests. I knew this was the opportunity that could catapult my career, so I jumped in with both feet. The event was a tremendous success and the rest, as they say, is history.
The first few years of business were rocky as I stumbled to navigate the myriad challenges of running a business, managing clients, and cooking food for hundreds of people. You must be willing to work late hours, be on your feet, work weekends, and work under pressure. It is not for the faint of heart. But if your love for food trumps all these difficulties, then this is the career for you! Food service is creative, fun and a wonderful way to make a living!
It Is All About the Sauce! will be out on eBook shortly. It will be offered on amazon.com, Kindle, lulu.com, and barnesandnoble.com. Additionally, I am working on a class on udemy.com. I hope to be able to share my knowledge with the Cape Cod Community through the Incubator project in the future!
Here is a taste from It Is All About the Sauce!
This simple and bold garlic parsley sauce originated in Argentina and can take your meal from good to amazing with just a drizzle.
Things that Chimichurri can be served with….
For more information please contact: Cheryl Martin at email@example.com
Barnstable, MA (January 2019) – Cape Cod Culinary Incubator (CCCI) has been awarded an Urban Agenda Grant by the Commonwealth of Massachusetts in a ceremony last week presided over by Lieutenant Governor Karyn Polito.
Cape Cod Culinary Incubator was one of nine organizations from around the state awarded a grant under the Urban Agenda program. The program emphasizes community-driven responses to local obstacles, and promotes economic development through partnership-building, problem solving, and shared accountability in urban centers.
With this funding, the Cape Cod Culinary Incubator will be establishing a food service education program for at risk youth. The program will develop skills for young people with an interest in food service professions and ultimately bolster the workforce in the culinary industry on Cape Cod.
In accepting the grant, Harry Henry CCCI’s Board President indicated “We are excited for this chance to serve our food-based community, but also to provide an opportunity for this youth segment of our community. In addition, it helps us further our mission of serving the community and providing educational services.”
Launched by the Baker-Polito Administration in 2016, the Urban Agenda Grant Program offers competitive awards offer flexible funding for local efforts that bring together community stakeholders to pursue economic development initiatives.
Welcome to 2019 as we send our wishes to you for a great year!
Our #1 wish this year is to get the culinary incubator kitchen in place and operational. We continue to negotiate, search out properties and work on financing to reach that goal. If any of you have had to chance to look for the right commercial space, you know the challenges. So, while challenging – we continue pushing.
We do have some other BIG plans for including our major fund raiser in April – “Taste of the Cape” will be a four course meal prepared by 4 star chefs. Save the date for April 25th!
And we will be continuing our cooking classes at KAM appliance. We had a fun class in December and are now working on the next few classes for February & March
This month's recipe: Sweet and Sour French Pot Roast
Check out this month's Maker Profile: What the Truck?
Looking for a volunteer Marketing Manager
With our marketing activity ramping up, we could use some additional help in Marketing. If interested, please contact Harry Henry - firstname.lastname@example.org
Chef Alan Zox
Pot au Feu is a French pot roast made in a savory style with vegetables, cold water, and condiments. It’s a dish to remember. It takes a while to finish cooking although a slow cooker saves time and trouble. It’s easy to make and quite different than so called “American pot roast” which browns the roast and braises in red wine and chicken stock.
The American sweet and sour version is also one of my favorites. This can be done by merely adding 1/2 lemon juice, 2 tbsp brown sugar, plus dried fruit. This version is wonderfully different and refreshing. Be sure to add an additional pound to the recipe to savor the leftovers the following few days.
Pot au Feu is one of the original pot roast recipes. It’s an ancient dish that was first described in print in 1673. It was described by Henry IV of France (1553-1610) as an essential dish to the well being of the everyday French citizen. Henry is purported to have said that “no peasant in his kingdom is (to be) so poor that he cannot have a “poule au pot” — or pot au feu to eat.
The recipe is usually served in courses with bone marrow on toast followed by vegetables, cuts of meat and broth. Savory condiments are also very popular and delicious for dipping.
Pot au Feu is a dish to remember. As a boy I recall a French neighbor serving the dish whenever our families gathered together on Sunday afternoons. It was considered a special meal which memorialized the warmth between our families.
Make it your meal as well. You won’t be sorry you did.
Sweet and Sour French Pot Roast
Serves 4-6 ( Cook 3 1/4 – 3 1/2 hours at a simmer)
Use a large soup pot or a Slow Cooker
Cooking Process -4-
1- In a large stockpot brown 6 lbs of chuck beef roast on all sides and place in the pot on top of the sliced leeks, carrots, celery, onions and parsnips. Add 2 lbs of sliced marrow bones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns and cayenne.
2—Add enough water and chicken stock to come to the top of the roast without covering. Then cover and bring to a boil over high heat. Then reduce the heat to a simmer partially covered for an initial 1 hour.
3-Taste and adjust the broth to achieve a sweet and sour taste to your liking by adding an additional 2 tbsp more diced, dried fruit and 1 tsp light brown sugar. Or merely adjust the salt and pepper and cayenne to your liking.
4— Continue cooking the roast for another 1½ hours— first at a boil and then reduce to a simmer-skimming any foam which forms on the top.
5— Remove the beef, strain the broth and discard the onions and parsnips. Then return the broth and meats to a boil in the pot and add the bay leaves, and the remaining marrow bones, leeks, carrots and potatoes.
6- Bring the broth to a simmer and cook,partially covered, for 45 more minutes after bringing to a full boil.
7—Remove the meat from the broth and cut the twine. Carefully remove the remaining vegetables from the broth, placing them on a large serving platter, and moisten with some broth. Cover and keep warm.
8—Strain the broth —reserving in the pot at low temperature— and carve half the meat in 1 inch thick slices moistened with hot broth. Then place on the serving platter with the vegetables. Cover and keep warm.
9- Place 2 slices of beef with vegetables and 2 tbsp hot broth on each plate.
Note: Keep the remaining unsliced beef in the pot with warm heated broth, covered. When diners are interested in seconds, cut 4-6 more slices with 3-4 more tbsp broth on your serving platter and return to the table.
10—Rub the baguette slices with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the baguette toast and serve as a first course. Pass the marrow bones at the table and serve with additional toast for spreading the marrow. Serve the
meat and vegetables as a main course with desired condiments. Bon Appetite!
Should be more like “what the truck” are you doing? About 4 decades ago, if you had asked me what two professions I am least likely to have, the first would be banking and the second would be the restaurant business. It’s difficult to care for someone else’s money and even more difficult to feed today’s fickle foodies! So where does that leave me, you ask? Well pretty close to 39 years in Banking and a brand new and albeit an extremely, enthusiastic food truck owner.
As an avid runner, I would participate in half marathons, only to be offered a hot dog or hamburger after the race. Totally NOT eating that after running 13.1 miles! I thought, hey, what if a Food Truck went to races and served healthy food to runners that wasn’t a banana, orange, or stale granola bar? And that’s how What the Truck was born.
My first big event was the Ragnar 24 hour Relay race in May 2018. I opted for the overnight exchange, where runners really need nourishment, as the majority of the teams have logged in close to 80 miles. Items on the menu were fresh, hearty, warm and wholesome choices, loaded with carbs and protein. Top of the menu was a rotisserie chicken soup with quinoa, white beans and kale. I also made a creamy mac and cheese and some simple “grab and go” salty snacks, like pita chips and homemade hummus. I sold out of everything in less than 5 hours!
The Ragnar event led to referrals for catering jobs for the Pilgrim Monument Museum and Studio by HBO’s “Pop up Store” in Provincetown. I’ve also catered contractor events and graduations.
What the Truck is now a staple on the craft brewery circuit both on Cape in Hyannis and Mashpee and off Cape in Scituate, Marshfield, Plymouth and Attleboro. Patrons have made my menu item “The Best Buffalo Chicken Dip Evah!” a tried and true brewery favorite.
Social media has expanded my customer base and has helped me grow my business exponentially! I have followers who want to know where the truck will be next! Every day, I look in my driveway and see that beautiful food truck and I say to myself “What the Truck?”....You did it!
Follow me on Facebook @whatthetruck7
[Register]We have established a collaborative partnership with KAM Appliances of Hyannis and we will be conducting a number of workshops, classes and ‘pop-up’ events using some terrific kitchens at KAM’s Hyannis building. You can read the details in our press release. This is a great opportunity (and of course the latest state-of-the art products we can use to show off some of our unique food makers and creators from across the Cape.
Sunday March 10, 2–4PM: 3 International soups (REGISTER)
Tuesday April 9, 2–4PM: Cooking Spring Vegetables
Friday, May 3, 4–6PM: Food Truck Friday
June (Date TBD) BBQ foods
September (date TBD) a class on flavors of the world using multiple kitchens with different food themes
I grew up shell fishing and come from a long line of commercial shell fishermen and women. My brother and many extended family members still do for a living. As an adult, I love clamming for fun with my husband and children. My elders migrated here from Sao Miguel 3 generations ago, continuing their occupations as shell fisherman and strawberry farmers as they did in the ‘Old Country’. I think its safe to say clamming is in my blood, ha!
HOW DID YOU COME UP WITH THE IDEA TO SELL STUFFED QUAHOGS?
Well, I have always been on the search for the next great stuffed quahog wherever I went. It is kind of my thing, if it is on the menu, it’s on my plate! Trying so many, prompted me to perfect my own. I have been making them for years and feel they are unique from others I have tried.
WHERE DID YOUR RECIPE COME FROM?
It is kind of a spin-off from my grandmother’s recipe. My mother and brother also have their own version of grandma’s stuffed quahog. So in a sense it is my own, different from anyone else’s. It wasn’t exactly passed down from generations.
WHAT SEPARATES YOUR STUFFED QUAHOGS FROM THE OTHERS?
Well, I like to say mine are more of an Artisan stuffed quahog. I like to clearly see all the ingredients in it, versus the more uniform smooth textured bread stuffing that I see all too often with mass produced ones. I don’t see myself ever compromising my product to maximize a profit.
WHAT OR WHO INSPIRED YOU?
My Family and Friends who have loved them for years. My stuffies are a frequent request to make at our social gatherings. They pushed me and gave me the confidence to start this business for all the public to enjoy.
A quahog is a hard-thick shelled edible clam. They come in many different sizes. ‘Chowders’ are the largest and my size choice for Neome’s Portuguese Stuffies. People have enjoyed a good stuffed quahog anywhere from a local Ale House to an upscale seafood restaurant.
I market through word of mouth and social media. Also giving samples to small markets and food specialty shops in the hopes they will like to sell them.
My stuffed quahogs can really compliment many types of meals and on any occasion. A perfect side to any seafood dish or soup/chowder, to bbq’s and social gatherings, or even by itself as a snack in which case you may want two! Their aren’t any rules to when you can eat them!
A clam in every bite and you can see the ingredients! Handmade by a 100% Portuguese Local with quahogs from our beautiful Cape Cod Waters.