"José Andrés on The Future of Food Politics" via eater.com

Jose Andres is a worthy Chef. Astonishing even. This article that I found on eater.com is extremely powerful, truthful, and much needed. In this video he discusses the need for food policy in our government. "The only thing we do from when we're born to when we die [besides breathing] is eat food" He discusses the need for policy, problems with obesity, poor funding on school lunches, logic behind food stamps, properly educating 3rd world countries, and the need to level the playing field for ALL farmers. Please, I urge and beg that you take the time to watch this video, and pass it along. What we eat, is as important as the air we breathe. We, the U.S., and the WORLD needs to be more educated on our nutrition, and understand the role that it plays in our future. I can't stress that enough.



The article with video

Cooking with E! - Small Bites - Part 3 - Flaky Phyllo "Potstickers" stuffed w/ Bacon, Spinach, and Mushrooms

Don't be afraid to PHYLLO!

Merry Christmas friends, family, and the rest of the world out there! If you don't remember, in my previous post, Small Bites - Part 2 - Savory Tomato Jam, I mentioned if you're not ahead with shopping and cooking, you're behind. I confess... I'm BEHIND! HAHA! But all busyness is fun this time of the year. It seems this is the only time of year that your employer might actually understand that you're so busy, and behind on your work. I think its not that they understand, its that they don't realize because they are so busy themselves! Let's take a second and step into the kitchen! This week I promised you a phyllo recipe that would be hard to compete with, including bacon, mushrooms, and spinach! YUM! Lets DO THIS!

Phyllo "Potstickers"

nut free

Yields: 10-15 Potstickers

Quantity       Ingredients

• 5ea            Slices of bacon
• 1 hand full    Baby Spinach
• 5ea            Mushrooms, sliced (I used button mushrooms)
• 1 pinch        Cheese (I used a colby jack blend, try Parmesean)
• To Taste (TT)  Salt/pepper
• 1pckg          Phyllo Dough (I used athens brand from the frozen section)
• 1 stick        Melted Butter

Tools

• Saute Pan(2)
• French Knife
• Cutting Board
• Wooden Spoon
• Bowl
• Pastry brush
• Cookie Sheet

Cooking with E! - Small Bites - Part 2 - Savory Tomato Jam and Toast!

"A world without tomatoes is like a string quartet without violins." - Laurie Colwin

Here we are again. I hope everyone is keeping up with the season. NOW more than EVER it seems like if your aren't ahead with your shopping and your party plans then you're definitely BEHIND. That is a-okay for the readers of this blog, because I have another simple recipe that doesn't take a lot of prep work.  The catch is that you have to cook it low and slow for some time. This tomato jam recipe was an idea I got after a week of work at the club. We serve this jam with cheese, but it will go just as well with toast (crustini)! For those of you who didn't catch Small Bites - Part 1 - Fast, Simple, Delicous Cucumber Cups w/ Cream Cheese  now would be the time to check it out! Remember, these recipes are meant to be simple, elegant, and not too complicated. Our time is valuable, so let's make the most of the little time there is!

Savory Tomato Jam w/ Toast!

nut free

gluten free with use of Glutino Original Crackers

 

Yields: 1/2 pint jam 30 pieces toast

Small Bites - Part 1 - Fast, Simple, Delicous Cucumber Cups w/ Cream Cheese

Samuel Johnson once said 

“A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing”

He was English, what do they know about flavor?

As this holiday season is closing in quickly, we could all use a little more time. Personally, I've been so swamped! I recently went to the doctor and found out I have an atrophic hole in my left eye!! I'm too young for this kind of garbage! I've been on the phone with the doctors and my insurance company trying to figure this out all while starting a new job! The amount of hours that I work around any holiday season can just seem unreal in addition to living my life!. Spending up to 14 "short" hours a day at work, I can use all the help possible finding extra time. I like to use simple, quick recipes that look impressive to make the most of my time! My family knows I'm cooking for a living so their expectations are high! This recipe is so freakin' quick and simple and one that will wow the masses. 

Cucumber Cups with Herb Cream Cheese

Yields: 25-30 pieces depending on cucumber size

Small Bites - 3 Part Series - Intro

Well this cold is starting to get pretty brutal! As the holiday season approaches everyone is hustling and bustling trying to get everything started for parties, gifts, and new year's preparations! Over the next two weeks I'll be showcasing 3 easy hor dourves that can be done for this holiday season. We've all eaten our families traditional Holiday bites, lets change it up a little bit and have some fun! Stay tuned...

 sneak peak:

• (cucumber, cream cheese, herbs) - gluten and nut free
• (heirloom tomato jam, toast) - nut, lactose free

E

Cooking with E!

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

-Fernand Point

Who am I?

 As a young boy, I spent much time in my parents kitchen. You might be surprised, but I was NOT cooking. I was dedicating my time to organize the tuberware cabinets! Countless hours of my time were spent trying to get the most space out of our cramped cabinets and drawers! Both my parents cooked, not "professionally."  They were both more than capable of doing it for a living, but they loved it too much. We hosted parties and created these elaborate buffets of east meets west cuisine. Serving German potato salad (that my Korean mother learned from my Dad's french mother) next to Grilled Korean marinated chicken wings. Many of our past guests can testify that my parents cooking is hands down some of the best they've ever had, in or restaurant or not. These natural abilities given to my by God is why I've taken the path that I have. I was inspired for years to harvest the skills my parents have and go to culinary school. 

So I did. Immediately graduating highschool I attended culinary school at Joliet Junior College.

While attending school I was putting in 40+hour work weeks at a near by country club. Boy this did build some character! As industry people know, working countless hours a week is part of the job description. I embraced this and loved the challenge! Soon enough I have worked my way up and became the Chef's "go to"  man! Even though I had recently graduated culinary school I felt that it was too early in my career to be this confident. I knew there was too much more to learn to be in this position. So I moved to Florida!

That's right, I lived in Lake Wales, FL. Home of Florida's Natural! This was one heck of a learning experience. After traveling through the snow after the Christmas snow storm of 2008 I finally arrived in Lake Wales. Here I worked at another country club. For the first time I worked in a broken kitchen. I use broken kitchen in the same sense I say broken family. There was one burnt out chef and a whole bunch of lost cooks, including myself!!! Needless to say I learned a whole lot about myself, and about whole fish!! 

So I finally moved home and returned, temporarily, to the country club I was at before. They welcomed be back with open arms but I was not satisfied. I need more, needed, wanted, to be pushed. Off to Chicago!

 I landed a job at acclaimed restaurant BOKA! What a blessing in disguise. I came here to find out that I had no idea how to cook! After a year of fearing for my job, trying to learn and soak up as much as possible, I finally felt like I understood the food at BOKA. Finally I settled in. VICTORY! But as always, time to move on because I can't sit still for too long!! haha!!

After a year and half at BOKA I accepted a job (effective mid nov 2010) at a new country club with a chef I worked with at a previous job in the suburbs closer to my family, and my home. 

After all the time I spent at BOKA doing refined food, in a very structured sense, I realized that its great. Its not for me though. Since I learned SO much from the great people there I can deny the necessity of working somewhere like that! But its time to get back to my roots. Great food, for Great people, done simply. 

That is exactly who I am. I like to do Great things, for Great people, done simply. Hopefully this Blog can showcase my food in this light. 

Why do I blog?

I'm starting this blog to share my food, my career with people. The plan is to keep this focused on doing great food at home. As many home cooks know, some foods can be very scary to execute at home! And for some, all food is this way. I hope this can be a tool to ease those fears, to teach, encourage and inspire others to step outside the box and try new things at home to share with loved ones. 

How do I contact E?

If at any time you have questions, comments, recommendations about anything from food, a career in culinary arts, a party you might be hosting, a recipe, your family, anything you can feel more than welcome to email me at ericwiemeyer@gmail.com. Please put "ecooks" in the subject line. I'm open to do my best to answer all questions or guide you to the answer!!    

For my first post. I think I covered the basics.

E