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TRANSLATE HAUTE CUSINE INTO HOME COOKING WITH CHEF’S SCHOOL

SHARE TRANSLATE HAUTE CUSINE INTO HOME COOKING WITH CHEF’S SCHOOL

Haute cuisine bubbles and bakes in the pots of executive chefs citywide, but the glorified recipes we enjoy when dining out seldom translate well to a home kitchen.

Though often written in decipherable English words, the measurements and terminology escape everyday definition. Terms like "reduce" or "deglaze" may as well be French, while converting ounces to tablespoons challenges the mathematical abilities of many cooks.Yet restaurant specialties duplicated at home remain a goal of innovative cooks.

To replicate a gourmet restaurant creation with accuracy requires technical skill and a sensory palate.

A group of local chefs intend to simplify the restaurant-home transfer by offering a morning workshop, called the "Great Chefs Cooking School," sponsored by the Utah Medical Association Auxiliary.

The demonstrations will be Saturday, Oct. 26, from 10 a.m. to 1 p.m. at the Utah Power & Light auditorium, 40 E. 100 South. Tickets are $20 and are available through the auxiliary, 466-7054, or at the door. Proceeds from the benefit are targeted for the medical association education and research fund.

A group of prominent local chefs will demonstrate and offer samples of a variety of dishes, recipes with gourmet clout but explainable techniques.

Franz X. Kubak, executive chef at the Red Lion Hotel, for example, will share the preparation of Steak Diane, a Delmonico beef cut accented with shallots, chives and Worcestershire sauce.

For Kubak, a European-trained chef, teaching comes naturally.

"I've had many opportunities to share recipes with others; it's important to teach the correct techniques," the chef explained.

Despite the demands of his hotel kitchen, Kubak finds time to teach in the apprentice chef program at Salt Lake Community College.

Another participant, Martin Perham, also trained as an apprentice under European tutelage.

"You know what you are going to do by the time you are 12 years old," Perham added, speaking of his early decision to become a chef. "I was 13 when I had a job in addition to my apprenticeship."

Results of Perham's long-term experience show as he prepares impressive desserts for many of the community's top restaurants.

For the cooking school, the pastry chef will demonstrate a Pear Custard Flan.

Dorothy Gifford, Farmer's Daughter herbalist, will bring a variety of wild salad greens to demonstrate their unusual flavors. Gifford will suggest complementary flavor blends, herbal accents and develop a vinaigrette for the unusual salad combination.

Mark Fitches, University of Utah Medical Center executive chef, will prepare a signature pasta dish, while Wade Eager of Embassy Suites Hotel will lead off with the appetizer.

Uncover the secrets of simplified haute cuisine with the Great Chefs Cooking School.

***** (Recipes)

Tortilla Cheese Soup

4 cups chicken broth

2 cups vegetable broth

1 can (7 oz.) green chili sauce

2 cloves garlic, minced

2 cups Monterey Jack cheese, grated

1 bunch green onions, thinly sliced

2 cups tortilla chips, broken

Place chicken broth, vegetable broth, green chili sauce and minced garlic in saucepan. Bring soup to a boil; lower heat and simmer, covered, for 1 hour. When ready to serve, sprinkle each soup dish with 1/2 cup cheese. Pour soup dish and sprinkle with sliced green onions and tortilla chips. Makes 4 servings.

- From Pat Calton

Dick Harding's Miracle Caramel Corn

2 gallons popped corn

1/2 cup butter

2 cups brown sugar

1/2 cup white corn syrup

1 tablespoon water

1 pinch soda

Place popped corn in bottom of double strength grocery bag. Bag should be about 1/3 full. Roll down edges of bag to the inside, about 2 inches. Melt butter in saucepan. Add brown sugar, corn syrup and water. Mix and place on medium high heat. Stir constantly and bring to a hard boil. Add a pinch of soda, remove from heat immediately and pour syrup over popped corn in grocery bag. Close bag at top, carefully shake, then knead the bag with both hands, over and over, until the corn is well-coated with syrup. The bag will get soggy but if sturdy should last. Like magic, the corn will be thoroughly coated. Form into balls or leave in clusters. Serve immediately or place in containers for storage.

- From Eleanor Kondo Ream

Sausage and Spinach Frittata

2 Italian sausages

1/4 cup olive oil

1 medium onion, chopped

1/2 pound mushrooms, sliced

1 package (10 oz.) spinach, thawed

6 eggs

3/4 cup Parmesan cheese, grated

2 cloves garlic, minced

1/2 teaspoon basil

1/2 teaspoon marjoram

Salt and pepper to taste

1/3 cup Parmesan cheese

1 cup Mozzarella cheese, grated

Remove sausages from their casings and cook until browned, drain on paper towels; crumble with a fork. Pour fat from pan, add olive oil and saute the onion and mushrooms. Squeeze the spinach dry, add to the pan and saute for another minute. Transfer to a bowl and cool. Combine the eggs, 3/4 cup Parmesan cheese, garlic, basil, marjoram, salt and pepper. Mix well. Add to the sausage and vegetable mixture. Pour all in a buttered 9-inch square pan or a round quiche dish and sprinkle with remaining Parmesan cheese and Mozzarella. Bake at 350 degrees for 20-25 minutes. Cut in 8 servings.

- From Diana Lee

Walnut Dreams

1 cup butter

1/2 cup sugar

2 cups flour

1 pound brown sugar

2 cups chopped walnuts

1/4 cup flour

4 eggs

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

Frosting:

2 cups powdered sugar

3 tablespoons milk

2 tablespoons butter, melted

1/4-1/2 teaspoons almond extract

Mix 2 cups flour with sugar and butter. Press into greased 9-by-13-inch pan and bake at 350 degrees for 15 minutes.

Combine brown sugar, walnuts, 1/4 cup flour, eggs, salt, baking powder and vanilla; pour over cooked crust and bake 15 minutes. Cool and frost.

Combine all ingredients for frosting; beat until smooth and spread over cooled cookies.

From Lou Jean Nilsson

Chicken Soup

3 tablespoons olive oil

1 whole chicken, cut up

1 large onion, peeled and sliced

4 sticks celery, sliced

5 carrots, sliced

1/2 tablespoon thyme

1 bay leaf

2 tablespoons Schilling chicken broth base

Fresh parsley

Salt to taste

Noodles or rice

In a heavy stew pot lightly brown chicken pieces, skin side down. Cover with water and add remaining ingredients. Bring to a boil; skim off scum. Reduce heat and simmer until tender; add chicken broth base. Adjust seasonings; remove chicken pieces and shred. Add to broth and chill overnight. Remove fat from top, heat through and add fresh parsley. Serve with noodles or rice.

- From Lenore Stockseth

Tofu Pot Pie

Pie crust:

2 cups flour

1/2 cup margarine

1 teaspoon salt

1/2 cup water

Filling:

1/4 cup flour

1 tablespoon nutritional yeast

1 teaspoon salt

3/4 teaspoon garlic powder

3 cups firm tofu, bite size

2 tablespoons oil

1 cup finely chopped onion

1 cup sliced carrots

1 cup celery, sliced

Other vegetables as desired

2 cups Golden Gravy

Golden Gravy:

1/4 cup flour

1/3 cup oil or margarine

2-3 tablespoons soy sauce

1/2 cup nutritional yeast

11/2 cups water

Salt and pepper to taste

For pastry, mix flour, margarine and salt together, adding water as needed. Separate dough into two balls. Roll one ball into a 9-inch pie shell. Bake for 10-15 minutes at 400 degrees. Roll second ball into top crust.

For filling, combine flour, yeast, salt, garlic powder and tofu in a paper bag and shake. Saute tofu mixture in oil until lightly browned. Add onion, celery and carrots. When onions are soft, add other vegetables such as frozen peas, corn or green beans. Pour Golden Gravy over mixture and stir. Pour mixture in half-baked pie shell, top with pie crust and bake at 375 degrees for 30 minutes.

For gravy, toast the flour and nutritional yeast in a pan until they give off a nutty aroma. Add oil and stir until bubbly. Add water and cook until mixture begins to thicken, stirring constantly. Add soy sauce, salt and pepper.