03/29/17

Just Two More Days to Order “The Home Chef!”

Heads up!The Home Chef: Transforming the American Kitchen

Just TWO days left to pre-order “The Home Chef: Transforming the American Kitchen” and get the discounted shipping, and guaranteed ship date!

Here’s the order link: https://www.gofundme.com/home-chef-pre-orders

Help a brutha out!

~ Chef Perry

Today the average American spends a mere 27 minutes on food prep each day (another four minutes, or so, cleaning up); that’s less than half the time that we spent in the kitchen when Julia Child arrived on our television screens.

It’s also less than half the time it takes to sit through an episode of “Chopped” or “Cutthroat Kitchen.” As Americans, we’re are spending considerably more time watching cooking than they are cooking ourselves — an “old fashioned” activity that today’s hustle and bustle world will tell you they no longer have the time for.

We are standing at the edge of a cliff.

Our health, our finances, even the very fabric of our families are poised to plunge over the brink. At our backs is the home kitchen, the family…time.

Before us nothing less than total destruction.

We have an obligation, a moral imperative if you will, to regain control of our children’s health, our planet’s sustainability, even our nation’s greatness.

And I believe it starts in the kitchen.

***
Part syllabus, part autobiography, part call-to-arms, The Home Chef is about the rapidly evolving landscape of cooking in America, and how to cook real food, the best food possible, in your own kitchen, and more importantly…why you should.

Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor, The Home Chef: Transforming the American Kitchen is culinary school for the home cook.

Everything you need, and nothing you don’t, to take your own culinary creations to the next level, while saving time, money, and waste doing so.

This collection of dozens of “real food” recipes, hundreds of professional cooking tips and free educational video links, includes topic to take the home cook (or the never-have-cook) to a professional level of food preparation with topics like: The Adventurous Chef, Real Food, The Problem with Farm to Table, Using Organic Ingredients, The Secret to Kitchen Success, The Home Chef’s Pantry, Stocking Your Kitchen Toolbox. Knife Handling & Care, Tips & Tricks from the Restaurant Kitchen, What is a Chef, Corporate Food, GMO Labeling, Grocery Shopping Tips, How to Shop for Fresh Vegetables, The Flavor Profiles, The Truth about “Super-Foods”, Veganism, Food Safety, Mise en Place, Kitchen Organization, Spices, Gourmet Cooking, How to Read (and Write) a Recipe, Common Cooking Methods, Broths & Gravies, The Mother Sauces, How to Cook Vegetables, “Food Porn”, Layering Flavors, Grilling & BBQ, Paying it Forward, and more.

Resources include a Printable Fridge & Pantry List, Vegetable Cooking Charts, Meat Marinating Charts, Weights & Measurements, Wine Pairing Tips, Glossary of Cooking Terms, Favorite YouTube Cooking Channels, Pay-to-Play Online Resources, and links to hundreds of Chef Perry’s own Recipes.

Peppered with true stories and humorous anecdotes, “hands on” homework assignments, and inspirational quotes from the best chefs in the world, The Home Chef gives the reader everything they need to begin or advance their home cooking to the next level.

# # # # #

ABOUT THE AUTHOR:

Perry P. Perkins is an award-winning third generation professional chef, culinary instructor, cookbook author, a professional food blogger, and member of the International Food Blogger’s Conference Advisory Board. Chef Perry has appeared on “Little People, BIG World” with Amy Roloff, “RibFest Chicago” with Ty Pennington, and writes regularly for Kenmore Grills, La Caja China, and Latin Touch.

He operates SimplySmartDinnerPlans.com, which is a free weekly recipe and meal-planning service that’s designed to help consumers maximize their grocery dollars by preparing budget-friendly healthy meals, while reducing food waste.

Perkins also runs the non-profit My Kitchen Outreach Program, which teaches the basics of nutrition and money-saving shopping, as well as no-cost hands on cooking classes for at-risk and special needs kids.

“The Home Chef: Transforming the American Kitchen”
List Price: $19.95
6″ x 9″ (15.24 x 22.86 cm)
552 pages

Release Date: April, 01, 2017

03/24/17

The Home Chef: Transforming the American Kitchen” Available for Pre-Order

FOR IMMEDIATE RELEASE
Contact: Perry P. Perkins/Elk Mountain Books
perry@perryperkinsbooks.com; 503-899-0558

The Home Chef

Transforming the American Kitchen

By Chef Perry P. Perkins

Now Taking Pre-Orders

The Home Chef: Transforming the American KitchenPraise for THE HOME CHEF:

This cookbook is about much more than just cooking. Chock full of how-tos, meal planning tips, and tasty recipes, its purpose is to teach our current and future generations to appreciate and enjoy the benefits and importance of cooking for themselves and their families, and how eating healthy can effect the length, quality, and impact of their lives. And that, changes destinies. ~ Amy J. Roloff, Little People BIG World

* * * *

This is the book I have been waiting for! I am thrilled and love the countless incredible recipes featured. Perkins writes with a calm and reassuring manner. He is precise in his description of cooking time, internal temperatures, thermometer readings, and detailed profession-level techniques to achieve the best results.

~ Just A Pinch Recipe Club

* * * *

Perkins is a chef with both skill and passion. I am sure whoever reads and tries the recipes and tips in “The Home Chef” will embark on an amazing culinary adventure, just as I have.

~ Round Table Reviews

* * * *

Today the average American spends just 27 minutes on food prep each day (and another four or five cleaning up); that’s less than half the time that we spent in the kitchen when Julia Child first appeared on our TV screens.

It’s also less than half the time it takes to sit through an episode of “Chopped” or “Cutthroat Kitchen.” As Americans, we’re are spending considerably more time watching cooking than we are cooking ourselves — an “old fashioned” activity that today’s hustle and bustle world will tell you they no longer have the time for.

We are standing at the edge of a cliff.

Our health, our finances, even the very fabric of our families are poised to plunge over the brink. At our backs is the home kitchen, the family…time.

Before us nothing less than total destruction.

We have an obligation, a moral imperative if you will, to regain control of our children’s health, our planet’s sustainability, even our nation’s greatness.

And I believe it starts in the kitchen.

* * * *

Part syllabus, part autobiography, part call-to-arms, The Home Chef is about the rapidly evolving landscape of cooking in America, and how to cook real food, the best food possible, in your own kitchen, and more importantly…why you should.

Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor, The Home Chef: Transforming the American Kitchen is culinary school for the home cook.

Everything you need, and nothing you don’t, to take your own culinary creations to the next level, while saving time, money, and waste doing so.

This collection of dozens of “real food” recipes, hundreds of professional cooking tips and free educational video links, includes topic to take the home cook (or the never-have-cook) to a professional level of food preparation with topics like: The Adventurous Chef, Real Food, The Problem with Farm to Table, Using Organic Ingredients, The Secret to Kitchen Success, The Home Chef’s Pantry, Stocking Your Kitchen Toolbox. Knife Handling & Care, Tips & Tricks from the Restaurant Kitchen, What is a Chef, Corporate Food, GMO Labeling, Grocery Shopping Tips, How to Shop for Fresh Vegetables, The Flavor Profiles, The Truth about “Super-Foods”, Veganism, Food Safety, Mise en Place, Kitchen Organization, Spices, Gourmet Cooking, How to Read (and Write) a Recipe, Common Cooking Methods, Broths & Gravies, The Mother Sauces, How to Cook Vegetables, “Food Porn”, Layering Flavors, Grilling & BBQ, Paying it Forward, and more.

Resources include: a Printable Fridge & Pantry List, Vegetable Cooking Charts, Meat Marinating Charts, Weights & Measurements, Wine Pairing Tips, Glossary of Cooking Terms, Favorite YouTube Cooking Channels, Pay-to-Play Online Resources, and links to hundreds of Chef Perry’s own Recipes.

Peppered with true stories and humorous anecdotes, “hands on” homework assignments, and inspirational quotes from the best chefs in the world, The Home Chef gives the reader everything they need to begin or advance their home cooking to the next level.

# # # # #

ABOUT THE AUTHOR:

Perry P. Perkins is an award-winning third generation professional chef, culinary instructor, cookbook author, a professional food blogger, and member of the International Food Blogger’s Conference Advisory Board. Chef Perry has appeared on “Little People, BIG World” with Amy Roloff, “RibFest Chicago” with Ty Pennington, and writes regularly for Kenmore Grills, La Caja China, and Latin Touch.

He operates SimplySmartDinnerPlans.com, which is a free weekly recipe and meal-planning service that’s designed to help consumers maximize their grocery dollars by preparing budget-friendly healthy meals, while reducing food waste.

Perkins also runs the non-profit My Kitchen Outreach Program, which teaches the basics of nutrition and money-saving shopping, as well as no-cost hands on cooking classes for at-risk and special needs kids.

Pre-Order Here for Discounted & Early Shipping!

___________________________________

THE HOME CHEF” TRANSFORMING THE AMERICAN KITCHEN

By Perry P. Perkins

Elk Mountain Books * April 1, 2017 * 410 pages

Price: $19.95 paperback * ISBN: 1533350337

03/16/17

Chef Perry’s Perfect Pot-Roast

Perfect Pot Roast

I’m all about the comfort food and, let’s face it…it doesn’t get much more comforting that a rich, beefy, unctuous beef pot roast.

Now, you can train a monkey to flop a hunk of cow in a crockpot and douse with with French onion soup mix, but for a next-level roast, prepared with a refined French-style layering of flavors you need to do a little more work, a little more attention to detail…a little more love.

Little things like using two steaks instead of a single, thicker roast, allow a better marriage of beef and veggie flavors. Roasting your mushrooms, and sauteing the shallots and garlic allow them to maintain their own distinct flavors, a little acid cuts the rich fattiness of the meat, and cooking your ingredients at varying times allows for a consistent texture, nothing too tough and nothing too mushy. Perfection isn’t easy, but it’s so, so worth it.

And, let’s face it…a cow died for your dinner, you owe him that.

Here’s what I’m talking about…

Chef P’s Pot Roast

1 teaspoon olive oil
2 tsp bacon drippings
2 boneless chuck roast steaks, trimmed (3-pounds total)
2 Tbsp coarse sea salt
2 Tbsp freshly ground black pepper
2 Tbsp porcini mushroom powder
2 cups coarsely chopped shallots
8 garlic cloves
3 cup beef stock
1 bay leaf
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
2 cups peeled baby carrots
12 oz white mushrooms, halved and roasted
2 pounds russet potatoes, unpeeled and cut in half
1/4 cup soft butter + 1/4 cup flour
Sea salt to taste
Fresh cilantro, coarsely chopped

Roast your mushrooms and set aside.

Heat olive oil and bacon drippings in a large cast iron skillet over medium-high heat. Sprinkle steaks with salt, pepper, and porcini powder, dredge in flour.

Perfect Pot Roast recipe
Add shallots and garlic cloves to the skillet; sauté 8 minutes or well browned and crusted, remove solids, and set aside. Add steaks to pan; cook 5 minutes, turning to brown on both sides. Remove meat from pan.

Perfect Pot Roast recipe
MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

Return one browned steak to slow cooker. Layer onions and garlic, then cut potatoes over the top. Dust with more mushroom powder, and top with second steak.

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Add beef broth, vinegar, Worcestershire, and bay leaf to pan; bring to a simmer. Cover slow cooker and cook on low for 6 hours.

Perfect Pot Roast recipe
Carefully remove potatoes and set aside. Add the carrots and roasted mushrooms. Cover and cook 2 more hours. Remove bay leaf from cooker, discard.

Defatting beef stock
Pour off juice and defat, heat the resulting broth in a medium saucepan to simmer. Combine flour and butter to make a smooth paste.

Thickening with butter and flour

Whisk the mixture vigorously into the simmering broth until thickened. Taste for seasonings, adding salt and pepper, vinegar or Worcestershire sauce as desired.

adding butter to stock

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Shred meat with 2 forks, return to slow-cooker along with broth and all veggies. Stir and allow to warm through. Garnish with cilantro leaves, sprinkle with coarse black pepper, smoked paprika, and serve with hot dinner rolls.

BTW, like most roasted meals, this dish impoves with age. It’s better the next day, it’s divine on day three.

Perfect Pot Roast