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Steve Dunn

Pumpkin Spiced Steel Cut Oats

November 25, 2011 By Steve Dunn Leave a Comment

Pumpkin Spiced Steel Cut Oats


If any of you are like me you won't need to eat for at least a week following the massive Thanksgiving food-fest you just enjoyed.  But, when your hunger returns, you've worked your way though all your left-overs and you finally need to start cooking again, this is a bowl you'll really enjoy.

This dish is my adaptation of a recipe I recently found on The Kitchn, and is exactly the type of thing I like to make on a Sunday night to provide us a quick and nutritious hot breakfast over the course of the week.  It is also the kind of dish I encourage my students at Cooking Matters to consider making for their families as well because it can be made ahead of time in bulk, is really tasty, and SO good for you.  Many with younger kids might want to pass on the pumpkin puree and spices here as they may appeal to a more sophisticated palate, but the idea of having a batch of pre-made oatmeal in the fridge that requires little more than 40 seconds in the microwave, some dried fruits and nuts, and a drizzle of maple syrup to start your day on the right foot, is a great one.

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Filed Under: Breakfast + Brunch

Thanksgiving Goodness!

November 21, 2011 By Steve Dunn Leave a Comment

Thanksgiving Goodness!

Gingered Cranberry-Fig Chutney

Whew….I just put the finishing touches on our menu plan for Thanksgiving Day, and I'm pretty excited about the spread we have planned for our gang of twenty this year.  For the most part, we have guests bring all our hors d'oeuvres and desserts so that we can concentrate on everything in between.  I'm lucky my family is loaded with great cooks who are eager to pitch-in so I can cross a good chunk of the planning and prep off of my list to concentrate on the bird and side dishes.

I like switching things up year to year and trying new recipes, so long as they fit within the general parameters of what my family expexts from a traditional Thanksgiving feast.  By that I mean that we always have a turkey with gravy, some sort of potato dish, a green veggie side, creamed or glazed onions, dressing (I don't stuff our bird), some sort of a squash dish, and cranberry sauce.  As long as I offer up something in each of those gategories, I feel free to experiment and have fun.

So , what are we having this year?  

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Filed Under: Food Musings

Apple and Cranberry Crisp

November 18, 2011 By Steve Dunn 1 Comment

Apple and Cranberry Crisp


HA….we're on a roll now.  This tasty treat turned out to be the perfect foil for a 1/2 used jar of Trader Joe's  Apple Butter hogging space in our fridge, and as easy as that the inventory of our refrigerator condiment museum took another hit.  Perhaps we should craft a song for the occasion…."50 bottles of condiments in the fridge, 50 bottle of condiments….you take 1 out, and put it to use, 49 bottles of condiments in the fridge"  Ugh, with 47 bottles left, this could take a while…..

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Filed Under: Breakfast + Brunch, Desserts, Pies + Tarts

Curried Cod with Kale-Cannon and Tomato Olive Sauce

November 15, 2011 By Steve Dunn Leave a Comment

Curried Cod with Kale-Cannon and Tomato Olive Sauce

Every year around this time I am sure to find my wife standing before our open refrigerator slowly shaking her head side to side, shoulders slumped forward, already wearied by the enormity of the task ahead.  You see, my wife is big on advance planning, and about three weeks before Thanksgiving she starts to concern herself over the ability of our fridge to handle the seasonal onslaught of cooking that accompanies our holiday entertaining.  

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Filed Under: Entrees Tagged With: Fish & Seafood, Potatoes

Rugelach

November 11, 2011 By Steve Dunn Leave a Comment

Rugelach

These rugelach are a terrific cookie to add to your holiday dessert platter, though we like them so much we serve them year-round.  Rugelach generally come in one of two forms, either shaped like a crescent roll, or prepared the way we have here, like a strudel.  I've always liked them this way because it's easier to get a thicker layer of filling using this shape (hey….who are you calling a pig?), but if you prefer the look, or dough to filling ratio of the crescent shape, then by all means roll them that way.

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Filed Under: Cookies + Bars, Desserts, Snacks Tagged With: Holiday

Fennel Soup with Chorizo

November 8, 2011 By Steve Dunn Leave a Comment

Fennel Soup with Chorizo


I’ve never had the opportunity to eat in a Gordon Ramsay restaurant (Santa, are you listening?), but I do own a few of his cookbooks, and while I’m not a rabid fan of his TV shows, I’ve enjoyed a few episodes over the years.  I know lots of people hate the guy, or at least the personality he puts forth on TV, as he berates contestants on Hell’s Kitchen or The F Word, but I have to say that I appreciate his approach to cooking.

He may be an challenge to work with, but his application of classical technique to the very best ingredients he can find, and his ability to conjure bold, yet approachable flavors for his guests, has earned him a spot among the very best chefs in the world.  I’m a fan.

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Filed Under: Entrees, Soups + Stews

Crispy Chicken Thighs with Olives, Lemon and Fennel

November 5, 2011 By Steve Dunn Leave a Comment

Crispy Chicken Thighs with Olives, Lemon and Fennel


Here is yet another Thomas Keller recipe that we at Oui, Chef can wholeheartedly endorse.  As you all must know by now, we are big fans of braised chicken, as we’ve cooked this dish, this one, and this one over the past couple of years.  We love these dishes not just for their bold, deep flavors, but for their economy as well.  It really is hard to beat chicken for feeding a crowd on the cheap.

 This braise marries some of our favorite flavors, sweet fennel, briny olives, and bright, fruity citrus.  All of these elements combine with the rich, moist thigh meat and meld into a truly satisfying meal.  As with most of his recipes, Keller offers up a trick for this dish that will change the way I finish all chicken braises in the future.

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Filed Under: Entrees Tagged With: Chicken & Poultry

French Lentil and Sausage Soup

November 2, 2011 By Steve Dunn Leave a Comment

French Lentil and Sausage Soup

I've been making this soup for years in one form or another, but until now had never written out a recipe for it.  Truth be told, even though this version was quite fantastic, the next time I make it I'll probably tweak it again and come up with a slightly different twist on the bugger.

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Filed Under: Soups + Stews

Duck Prosciutto

October 29, 2011 By Steve Dunn Leave a Comment

Duck Prosciutto


Those of you who have been intrigued by my various Charcutepalooza posts over the past few months, and would like to try your hand at making your own "meat", but can't imagine taking the time to grind, season, stuff, and smoke your own charcuterie, this post is for YOU!

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Filed Under: Charcuterie, Hors d'oeuvres

No Kid Hungry

October 27, 2011 By Steve Dunn Leave a Comment

No Kid Hungry
Girl

Sos

I had the good fortune to attend Share Our Strength's Annual Leadership Conference last weekend in Baltimore, and I'd like to share a little bit about my experience there with you.  The conference gathers most of the corporate and regional staff from each of the organization's divisions,  along with some front-line volunteers (like me) in order that we can all meet, share best practices, learn more about the broader vision and efforts of the organization, and generally get inspired as hell.

As many of you know, I've been working with Share Our Strength's Cooking Matters program in Massachusetts as a chef instructor, teaching at-risk Moms (and a few Dads) how to shop for and cook healthy meals for their families, all on a limited budget.  I love my work with these folks, and am so proud of the changes I see in them even over the short six week time horizon of each class.  These souls are motivated to change and we provide them the tools to start their journey, it is awesome and rewarding work.

As great as Cooking Matters (CM) is however, it is only one of the initiatives championed by Share Our Strength.  Along with CM, Share our Strength runs a number of fund raising events that are not only great fun, but a wonderful way to support the mission of SOS which is to end childhood hunger in the United States by 2015.  Events such as Taste of the Nation, The Great American Bake Sale, Dine Out-No Kid Hungry, and A Tasteful Pursuit help the organization raise the money to support their Cooking Matters programs, as well as many other efforts aimed at combating childhood hunger.

Don't think you know a kid who struggles with hunger?  Given the statistics listed below, I bet you do, and you don't even know it.

  • 1 in 5 children in America, more than 16 million, struggle with hunger.
  • Almost 15.7 million children in America live in poverty, and many of those who do live everyday with the threat of food insecurity.
  • 18.6 million children benefit from SNAP (food stamps).
  • Over 20 million children get a free or reduced-price school lunch on an average school day.
  • Only 10.5 million children get a free or reduced-price school breakfast on an average school day.
  • 6 out of 7 children do not get the free summer meals they are eligible for.
  • Less than half of eligible children get free or reduced-price school breakfast.

Perhaps the most interesting thing I learned over the course of the conference I heard from a gentleman by the name of Bill Ludwig, who is the USDA Food and Nutrition Service Regional Administrator for the Southwestern US.  In his presentation, Bill stated unequivocally that the problem is not a lack of food in this country, nor a lack of commitment at the Federal level earmarking enough of this food for our kids.  The biggest problem, he said, is getting the food to the kids that need it.  

When I heard him say that, a little speech bubble appeared over my head and in it was a picture of that old bumper-sticker that reads "Think Global, Act Local".  You see, as with many seemingly impossible challenges, the key to making a real difference lies in local action.  Hearing this, and understanding it in relation to the problem of childhood hunger in this country was a revelation, and had me feeling (dare I say it) optimistic, emboldened even, about our collective ability to eradicate the menace that is childhood hunger.

Knowing that getting more people involved in local initiatives is the real  key to connecting our kids in need with nutritious food that is there for the taking, made the whole problem feel much more personal and manageable to me.  Every person who engages in their local fight to end hunger, and every child that benefits from these efforts put us one step closer to our goal of "No Kid Hungry".  For those of you willing to join the battle, I urge you to click HERE and see how your local Share Our Strength office is active in your community.  Perhaps you've got the time and the skill set to help teach a Cooking Matters class like I do.  Maybe your local SOS office will connect you with a local Food Bank or Community Kitchen that could use a pair of helping hands.  Don't have time to volunteer, but are anxious to support the great work of this organization, then click HERE to take the "No Kid Hungry" pledge, learn more about childhood hunger in our country, and make a donation to do your part to end it.

Working together, and working locally, we can put an end to childhood hunger in the US.  Please join me in making this fight a priority in your life so that one day soon we can say that at least here, in the wealthiest nation on the planet, there is No Kid Hungry. 

Thanks so much – Steve

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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