The Cooking Revolution will be. Introducing Culination

25 Apr

I am throwing all one hundred and *cough cough* pounds of myself behind the incredible new cooking learning platform that is Culination. There are always things that excite me in the cooking world, but few that I feel passionate about and see a long-lasting value in.

Source: Culination

Source: Culination

What the heck is Culination?

More than a Digital Cookbook… A Better Way to Cook
Culination’s ‘digital cookbooks’ connect home cooks with taste experts in deliciously interactive way.
Combining delicious design with interactive technology, Seattle and Bay Area-­based Culination, a new culinary elearning site, launched a campaign to reinvent food and health education in American kitchens.
Culination’s first-­of-­kind elearning platform lets home cooks learn from experts in the comfort of their own kitchens. From chefs to bakers, sommeliers to mixologists, nutritionists to dietitians, Culination draws on celebrated palates to dish out interactive, multimedia lessons that make learning to cook easy.
Culination’s platform, now open by invitation only, not only allows cooks to watch high-quality, educational cooking-videos, but complements those videos with a unique ‘digital cookbook’ experience. This experience, available on any device, will let home cooks use voice-commands to move hands free through step-by-step instructions. Culination’s ‘digital cookbooks’ also integrate relevant tips and tidbits like cooking techniques, ingredient substitutions and timers so you never have to leave the page.

How does it work?

Imagine a recipe in a cookbook or magazine that has the step “Chiffonade your basil”. “What’s chiffonade?” you might ask yourself before looking it up on YouTube. With Culination you would say ‘watch technique’ to your device and call up a short video explaining how to chiffonade. After watching the video, you would tell it to ‘repeat’ the video or ‘return’, in which case you’d find yourself back at the step where you’d left off. To move on, just say ‘next step’.
“We no longer need to turn a magazine page with our dirty hands, or search yet another website to learn about techniques, nutritional information, or how to select, let alone grow, the most flavorful basil; now it’s all in one trusted place,” says Caen Contee, chef, Culination co-­founder and CEO. “And with cutting-­edge voice activation, food will stay on your hands, in your mouth, and off your device.”

Who’s doing the recipes and lessons?

Culination’s roster of nationally recognized restaurateurs, chefs, and drinks experts include:

● Kathy Casey: Founder of Kathy Casey Food Studios­Liquid Kitchen, celebrity chef, mixologist, television/video host, and award-­winning author. The original bar chef.
● Duskie Estes: Food Network Iron Chef finalist. Estes’ focus is farm­to­table fare at her restaurant Zazu Restaurant + Farm and snout-­to-tail at specialty meats company Black Pig Meat, Co.
● Tanya Holland: Food Network host, restaurateur, and cookbook author. Holland is known for her inventive, healthy takes on modern soul food and comfort classics.
● Mike Kalanty: Award­-winning baker, cookbook author, and professional culinary instructor. Recipient of “Best Bread Book in the World” at the Paris Cookbook Fair.
● Leslie Sbrocco: Emmy, James Beard, and Taste Award winning wine and spirits expert, television host, and co­-founder of ThirstyGirl.com. She prefers pink bubbles.
● Ethan Stowell: restaurateur, five-­time James Beard award­nominated chef, and cookbook author. Stowell’s tastes mainly reside in Italy.
● Joanne Weir: James Beard award-­winning author, Taste Award winning television host, culinary instructor, and restaurateur. Her flavors float from Mexico to the Mediterranean.
● Jason Wilson: James Beard “Best Chef of the Northwest” as Executive Chef of Crush Restaurant in Seattle. Wilson is an avid forager and sous vide master.
Source: Culination

Source: Culination

How do I get it?

1. Go to http://culination.co and sign up for an invitation to the platform

2. Help the platform go live! The first 100 lessons/recipes are just waiting to go into production, and we’re currently in the midst of the first Indiegogo Campaign to raise enough funds to get things kicked off. If you are even remotely intrigued by the idea of having this platform in your kitchen – let us know (you can donate as little as $5 or as much as you like and get sweet rewards in return – PUN INTENDED!!!) Go see on the campaign page.

3. Tell others about it, and follow the movement through Culinations twitter feed: @culinators [https://twitter.com/culinators]

 

WHY IS THIS SO AWESOME, SIIR’?

Because, for the first time, there is a way to bridge the gap between reading a recipe from a cookbook and learning how to cook in person. This platform completely breaks down the barriers for home cooks of all levels with an easy-to-use experience that’s as fun as it is helpful and educational! So, what are you waiting for?!?!? Go check out the campaign to see a demo and help us get it all started!

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Straight to Dessert: Red Wine and Ginger Poached Pears

28 Feb

When you are desperate for dessert, but don’t want to feel all guilty the next day for stuffing every piece of chocolate in your face within a 5 mile radius of your kitchen – try this: fruit based desserts.

Nature provides so many wonderful, natural sugars alongside the bold flavors of seasonal fruits. Whether your finding a use for the overly ripe peaches you couldn’t resist buying, or you want something comforting on a cold night, starting with fruit and adding some spices (and maybe a little tart crust or bread pudding if you’re feeling especially sinful) is a great way to go. More than likely, a few bites is all you need to satisfy that craving – and even if you ate the whole thing, it’s still fruit!!!

Ginger and Red Wine Poached Pears by Siiri Sampson.

Copyright 2013 Siiri Sampson. All rights reserved.

This is an adaptation of a recipe I received from one of my professors back in college that is best made when it’s a cold night and all you want to do is snuggle up and watch a movie. You won’t believe how satisfying and rich it can be.

Red Wine and Ginger Poached Pears

serves 4

Ingredients

1 1/2 Cups Red Wine
1/2 Cup Orange Juice + 1/2 the zest
1/2 Cup White granulated sugar
2 Cinnamon sticks
1 Lemon  juice + zest
4 Red pears – FIRM
1 tsp Fresh grated ginger (peel first)

 

Directions

  1. Combine all ingredients EXCEPT pears in a sauce pan and bring to a simmer.
  2. Peel and pears and level the bottoms, place standing up in poaching liquid.
  3. Poach at a simmer 15 minutes.
  4. Chill pears at least 1 hr. (you can serve them warm and they are very good this way, but they can be chilled are just as tasty either way)
  5. Reduce sauce to 50% and chill for presentation drizzle.

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Spring Clean Your Diet – Starting with Breakfast: Quiche Cups

25 Feb

I hate those mornings when you rush out the front door with no breakfast – only to realize on your way to the office that you also forgot your lunch in the fridge. Nice – real nice. This happens to me at least twice a week, and it got so annoying that I finally started doing something about it. I know breakfast is the most important meal of the day, and there has been some substantial research showing people who eat protein packed breakfasts within 30 minutes of waking burn more calories throughout the day and jump start their metabolism in the process.

Protein packed breakfast quiche cups by siiri sampson

Copyright 2013 Siiri Sampson. All rights reserved.

But who wants to eat the things that are “good for you”? If you’re going to the trouble of doing something good for your body, you might as well make it taste good, right?! So, in the interest of saving time, having breakfasts for the whole week, and simultaneously giving myself the chance of burning more calories, I started making breakfast quiche cups on Sunday nights. One batch will make about a dozen and a half, and once you start doing it, your imagination will come up with endless variations that’ll have you experimenting into at least next month. Here’s one variation to get you started.

Siiri’s Mini Breakfast Quiche Cups

Ingredients

Ingredients Calories Carbs Fat Protein Sugar Sodium
Broccoli – Raw, 2 spear (about 5″ long) 21 4 0 2 1 20 Ico_delete
Kroger – Large Egg, 16 egg 1,120 0 80 96 0 1,120 Ico_delete
Generic – Small Potato (138g) With Skin, Raw, 1.5 small potato 192 44 0 5 3 21 Ico_delete
Generic – 1% Low Fat Milk, 1 cup 110 12 3 8 12 130 Ico_delete

 

Per Serving: Calories: 60 Carbs: 3 Fat: 3 Protein: 5 Sugar: 1 Sodium: 54

Directions

  1. Dice the broccoli and potatoes and saute in a pan until tender.
  2. Mix all ingredients together.
  3. Pour into silicone baking cups or greased muffin tin.
  4. Bake at 350 for 30 minutes.

I have also made these without the broccoli, but adding some sauteed onions and a tablespoon of taco seasoning with some shredded cheddar on top for a Southwestern version. And of course, you can basically add in anything you want with the above serving as your blank, protein packed canvas….Delicious!

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Old Favorites, New Spin: 4 Cheese & Black Bean Mexican Turkey Lasagna

18 Feb

This fun dish is a healthy twist on two comfort food classics – lasagna and burritos. Thanks to the lean ground turkey, low fat options like and fat-free re-fried black beans, you won’t miss out on any of the flavor. With plenty of room for customizing to your family’s taste and fresh add-ons like crisp green onions and avocado, everyone will be going back for seconds!

4 Cheese Mexican Turkey Lasagna by Siiri Sampson

Copyright 2013 Siiri Sampson. All rights reserved

I made this as an entry for a food contest a few weeks ago – and while I may not have won that particular award, I have it on good authority that this dish is indeed a serious winner. I had multiple volunteers help me devour this and then have had numerous others already request and make this for themselves at home with great success and accolades.

4 Cheese & Black Bean Mexican Turkey Lasagna

Serves 8

PREP TIME 30 Min
COOK TIME 25 Min
READY IN 55 Min

INGREDIENTS

  • 1 pound lean ground turkey (93/7 split if possible)
  • 1/2 onion, chopped
  • 1 tsp minced garlic
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 cup organic black olives, sliced
  • 1/2 cup diced organic green chili peppers
  • 1/2 (5 ozs) can diced organic tomatoes with green Chilies
  • 1/2 (8 ozs) jar organic, low sodium tomato sauce
  • 1 (16 ounce) can fat-free re-fried black beans
  • 3 large Smart & Delicious™ Low Carb, High Fiber Tortillas
  • 2 cups Sargento® Shredded Reduced Fat 4 Cheese Mexican

DIRECTIONS

  1. Preheat oven to 350 degrees.
  1. In a large skillet over medium heat, sauté the ground turnkey for 5 minutes. Add the onion, garlic and spices, and sauté for 5 more minutes. Drain any excess fat, if desired.
  2. Mix in the olives, green chilies, tomatoes with green chilies, tomato sauce and re-fried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. While the mixtures simmers, toast the tortillas slightly in a dry pan till slightly brown and set aside. This helps keep the layers firm when cutting.
  4. Spray a pie plate, 8″ round cake pan, or spring form pan with light cooking spray. Place one tortilla in the bottom for a crust and lightly sprinkle with cheese, all the way to the edge.
  5. Next, spread a thin layer of the meat mixture, and press down level with a rubber spatula. Sprinkle a light layer of cheese on top. Repeat the tortilla, meat, cheese pattern twice more, for a total of 3 layers.
  6. Top off with a healthy layer of cheese.
  7. Bake for 20 minutes in the preheated oven, and if desired, broil for 3-5 minutes until cheese is brown and bubbly.

SERVING SUGGESTIONS

  • Top with fat free sour cream and freshly sliced scallions (green onions)
  • Make a fresh batch of tangy pico de gallo to serve along side for a kick
  • Leave fresh veggies out for everyone to customize with their favorite toppings

TIME SAVING TIP

  • Prepare two pans at the same time and freeze one for a make ahead meal

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Gimme Samoa Them Truffles!!! It’s the 2nd Annual Girl Scout Cookie Recipe Contest!

13 Feb Siiri Sampson Samoa Salted Caramel Truffles

OH. MY. YUM!

Siiri Sampson Samoa Salted Caramel Truffles

What do cheesecake, Samoa Girl Scout cookies and salted all caramel all have in common? They’re all about to be devoured by me, you and everyone we know!

Well, here are we again – February! The time of year you catch up on awards shows, paper work [taxes anyone?], laundry, or better yet, ignore all that stuff and stay clear of the rain with movies, cozy sweats and baked goods galore. Of course, the only thing better than movies and baked goods is when you don’t have to bake them yourself. And wouldn’t you know it, the adorable Girl Scouts are prepping their rain gear and smiles for their annual cookie sale starting on March 1st, and running through March 17th!

If you have been following the blog for the past year or more, you’ll recall last February I placed 3rd all around in the Girl Scouts of Western Washington 1st annual recipe contest for food bloggers [check out the awesome Girl Scouts of Western Washington site again here]. However, in true Sampson style, I’m not satisfied until I’ve fed you all and have the blue ribbon [or in this case girl scout green] to show for it. What does this mean? I’M BACK THIS YEAR, VYING FOR FIRST PLACE!

SAMOA SALTED CARAMEL TRUFFLES

Siiri Sampson Samoa Salted Caramel Truffles

This year my entry is sweet and salty: Samoa Salted Caramel Truffles!

It was really hard to decide this year if I was going to attempt another savory recipe, but in the end I decided to give the people what they want – and they want something a little sweet, a little salty and a lot satisfyingly-ooey-gooey! And so, my challenge was born – get the Samoa inside and outside the dish, and make something everyone could make at home or for a party, a shower, a game night or any old time! I have to say, making homemade caramel is actually SUPER easy, fool proof and rewarding [hello?! how could caramel NOT be rewarding, right?!].

You want to know the best part about these truffles? The filling is made of cheesecake, salted caramel and Samoas. Yum. Yum. YUM!

So, without further ado [I know you want to be able to make them at home, which I highly recommend], here’s the recipe:

SAMOA SALTED CARAMEL TRUFFLES

Ingredients:

  • 1 box Samoa Girl Scout Cookies
  • 1 Cup butter
  • 2 ¼ Cups packed brown sugar
  • 1 Can (10-14oz) Sweetened Condensed Milk
  • 1 Cup light corn syrup
  • 2 tsp vanilla
  • 3 8oz packages reduced fat cream cheese
  • ¼ cup flour
  • 1 cup sugar
  • ½ cup egg substitute
  • Grey sea salt

Materials:

  • Spring form cake pan or round baking dish with high walls
  • Two cookie sheets
  • Parchment paper
  • Mini muffin liners
  • Small ice cream scooper
  • Candy thermometer
  • Saucepan (3-5 quarts)
  • Rubber spatula
  • Cooking spray

Directions:

Part 1: Truffle Batter

  1. Pre-heat oven to 375°F and line your cake pan with parchment paper that’s been sprayed with non-stick cooking spray.
  2. Take 10-12 Samoas and put in the freezer to chill [you’ll pull them out in 15 minutes or so].
  3. With cream cheese at room temperature, mix on medium with flour, granulated [white] sugar, and 1 tsp. vanilla until mixed, stopping once to scrape down your bowl and ensure all contents are mixed thoroughly.
  4. Add egg substitute and mix on medium-low until smooth.
  5. Pour all ingredients into prepared pan and bake in water bath for 45-60 minutes [until outer 2” is set when jiggled].
  6. Meanwhile, cut 3-5 Samoas into tiny, ¼” bits and store in air tight container in freezer until ready to use for center of truffle.
  7. Take to 10-12 Samoas from the freezer and process in the food processor or chop finely into crumbs for truffle coating. Put in airtight container in freezer.
  8. When cake reaches room temperature, cover and chill in fridge at least 2hrs or overnight.

Part 2: Samoa Salted Caramel Center

  1. Line a small cookie sheet or brownie pan with parchment and lightly spray with cooking spray.
  2. In a saucepan [3-5 quarts] melt ½ cup butter, 1 cup plus 2 Tbsp packed brown sugar, 5 oz sweetened condensed milk and ½ cup light corn syrup, stirring frequently.
  3. Once melted, turn to medium-high heat and clip a candy thermometer to the saucepan, continuing to stir till the mixture boils.
  4. Reduce the heat to medium, continue to boil and stir with a rubber spatula until caramel reaches hard ball stage which is about 250°F.
  5. Once caramel reaches temperature, pour onto sprayed parchment, sprinkle lightly with sea salt and stick Samoa bits into the soft caramel every ¼”.
  6. Chill the caramel in the fridge for 15-20 minutes till completely set. Once set, pull sheet out and cut into ½” squares and set aside.

Part 3: Assembling Truffles

  1. When cheesecake is set, use a small 1oz ice cream scoop to create the truffle balls. As you scoop each ball, push a caramel Samoa square into the center, then lightly roll with your palms till the square is covered and ball is round.
  2. Set on a parchment lined cookie sheet and stick batch in the freezer to firm up for 30 minutes.
  3. Next, roll each truffle in Samoa crumbs till completely encrusted. Place in mini muffin liners on a cookie sheet and repeat process until all truffles are rolled in crumbs.
  4. Make your second half batch of caramel, just as you did above.
  5. When caramel is ready, use a large serving spoon to drizzle caramel over all prepared truffles.
  6. Sprinkle with flaked sea salt of your choice, and chill entire batch for 15-30 minutes up to overnight.
  7. To serve, plate the truffles in the mini muffin papers as is, or add a festive party pick for easy handling. Enjoy!

+++++

Now, I won’t find out until the end of the month if I’m a finalist – but in the meantime, there is an awesome cookie locator, as well as an app, that tells you exactly where girls are or will be selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! And for even more Girl Scout cookie madness, check out http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW. To promote my recipe or find other recipes on Twitter, the hash tag is: #GSCookieRecipe.

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Holiday nog

2 Jan

This post is a week or so overdue, but seeing as the weather in the Northwest is really starting to get cold now, I don’t think there’s any reason why we can’t continue to make this delicious drink well into January (as long as the store keeps carrying egg nog!)

This was so easy to make, I feel bad even taking credit for it….okay, no I don’t! I was happy to use up some random items I had left in the beverage department of my kitchen. :)

All I did was add a half shot of spiced rum to a half shot of Kahlua, then mix with a quarter cup of nonfat milk and a quarter cup of light egg nog (feel free to substitute coconut nog or almond milk nog if you like or have food allergies). I topped it with light whipping cream and a dash of cardamom – my official spice of the holidays.

The whole thing takes less than 3 minutes to make, and doing a batch for guests is both easy and pretty, making you seem like the hostess with the mostest!

Happy Holidays, and a very safe and prosperous New Year!

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Flashback: Oh, Christmas Tree! Eggnog and cookies too!

31 Dec

A little over a year ago, this was happening…..

Yes, that’s me with my snow boots on – no snow in sight – cutting down the Christmas Tree at our favorite farm near Rattlesnake Lake. When we couldn’t get my car up the mountain side to cut one down in the forest, we opted for a free cut farm experience. It was so much fun!

The obligatory “cut and smile” pose, to commemorate the outing….

And likewise for Harrison, he was such a good sport, letting me tromp all around the acres and acres of trees till we found one we could both agree on.

Our prize!

What a day! It was so much fun, we had cider and made a day of it. That was Christmas of 2011. This Christmas (2012), we didn’t go cut a tree down, as my place was just too small, and Harrison was moving. So instead, I picked up this little beauty – a Blue Spruce – and decorated it with hand made ornaments my mom made many decades ago…

WP_002602

 

I treasure them dearly and am so glad we still were able to bring some holiday cheer into the home. Maybe next Christmas we’ll get back out there and find another worthy tree to bring home and call our own. Happy Holidays everyone!

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