Food 99/1 Introduction
September 10, 2010

Hi food lovers. Some of you may know me, but just to introduce myself, first and foremost, I’m a foodie. My name is Tim Tibbitts and I’m a Chef. I luckily get to make my living doing what I love. Over many years I’ve developed a wealth of experience from around the world in various styles of food preparation and many cultures’ ingredients. Every month I’ll discuss food and cooking techniques as well as answer any questions people throw at us here at 99/1 Headquarters. But to start this journey, we need to start at the beginning.

Food, any food, begins with one thing. Ingredients. Produce, meats or fish, seasonings and herbs, breads and starches/flours, pastas and rices and a million different things are available to those that are searching for them. My first Chef/mentor instilled in me: “You can’t have great food without great ingredients.” It is here that the journey to great food begins.

So many cultures of the world use this as the basis of their culinary styles. The Italians, the French, the countries of Southeast Asia all base their entire culinary history around seasonal, ultra-fresh and readily available ingredients. Here in the Bahamas we sometimes find it difficult to work this way based on availability of these things in our local stores. And even though it sometimes can be frustrating and difficult at times it is definitely improving. With the addition of new food stores and suppliers we will find new doors opening for us with regards to availability of great fresh products. My goal is to teach my readers about techniques, not necessarily recipes, which will help you make the most of your food experiences. And although we will provide recipe examples for you, it is my hope that the techniques we teach will allow you to create your own great food recipes at home.

We are entering the fall and even though we don’t really have a big change of seasons here in the Bahamas, the food we get here is going through a seasonal change. On GBI approximately 90% of the food supplies we consume are imported, so it’s important to keep in mind where your food is coming from to keep them seasonal and fresh. For example, it’s not a good time of year for asparagus. It’s my favorite vegetable to work with but the season has passed and so now what we get in our stores is coming from South America. The difference in location and availability is reflected in the price and in the quality. Good foods for this time of year begin to be heartier as the weather in North America cools. Root vegetables are king right now. Carrots, parsnips, beets, and potatoes are in their prime and are very affordable. Look for something new; purple potatoes (high in antioxidants and the smaller potato varieties are lower in starch and heavy carbohydrates), fingerling potatoes and new potatoes, rainbow carrots, golden beets (a nice change from the usual and offer different health benefits). Why not try something different from the produce aisle and use it in a familiar way?

Locally, lobster season started in August. It is one of the great prizes of our waters and is coveted all over the world. Over the last couple years, with the economic hardships, the price of lobster that was once considered a luxury item is now cheaper than buying some frozen shrimp from the food store. There are many places where local lobster can be purchased. Find a local fisherman at the fish market behind the bazaar downtown and give him your number. Ask for whole lobsters instead of just the tail. They’re usually less expensive this way and you get all the benefits of the luxurious heads. Don’t be afraid to try something different with it. Try cutting whole lobsters in half lengthwise, remove the intestinal tube and the stomach/gizzard where the sand they eat is stored. Then brush them with a little garlic butter, salt and pepper and place them on a grill. Everything in the body/head of the lobster is edible and quite delicious. Grill first for 6 minutes shell side down then 2 minutes meat side down and they’re done; beautifully tender and flavorful. What a real treat for those of us lucky enough to live here!

Serve them with one of my favorite potato salad recipes using purple potatoes and you’ve got a bang up meal.

This recipe is very easy, for the salad you will need:
2 lb purple potatoes
1 lb fingerling or new potatoes
1 red onion
1 cup high quality mayonnaise
4 big crispy dill pickles
1 small bunch of dill
1 lemon squeezed for its juice
¼ cup dill pickle liquid

Wash the potatoes thoroughly and chop in to ¾” dice. Leave the skins on as the skins are very thin and full of nutrients. To cook, start with cold water then bring it to boil with the potatoes in it, cook until they are tender enough to easily pierce with a fork. This is called “fork tender.” While the potatoes are boiling finely dice the onion, pickle and dill. After the potatoes are cooked, strain them and add the potatoes to a large enough bowl to hold everything with room to mix. While the potatoes are hot add the other ingredients- the potatoes will take on much more flavor when you dress them hot versus when they are cold. Mix everything thoroughly then season to your liking with Kosher salt and pepper (I only use Kosher salt when cooking as it has less unnatural flavors than table salt which has iodine added to it.). Let the salad cool in the refrigerator or eat it right away. It’s great both ways.

Try something new and always remember to think of the seasons of food. Give it a shot the next time you get to the store. Not only do great, seasonal ingredients heavily impact the flavors of the food you cook but they will also will impact your wallet!!!

Yours in good eating,
Chef Tim


99/1 Freestyle Cooking
September 25, 2010

Cooking without a recipe- does it scare you or excite you? For me, and others like me, it’s the best part of the cooking process. But people who aren’t that comfortable or lack experience in the kitchen can get very distressed by creating “on the fly”. The biggest problem inexperienced cooks face is what ingredients to put together to make a cohesive meal.

So where do we start? Well that’s the easy part. As I discussed in my last article, think seasonally. Shop for what looks great and fresh. Great food starts with great ingredients. Then use your flavour memories to put together things you like. Knowing what flavours complement other flavours is the basis of great cooking.

Classic pairings include: tomato and basil, fennel and orange, apples and pork, leek and potato, beef and red wine, mushroom and parmesan. The only way to know which flavour combinations work together is to taste, taste, taste. Here’s a few basic ideas to help you along.

Great flavour pairings exist throughout the world. For example, in North African cuisine, vegetable lamb tagine is accented with cinnamon. Braised chicken is paired with dates and almonds. One of the simplest and most-classic examples of contrasting, yet complementary, flavour pairings is sweet and sour. We find this combination in beverages, candies, desserts and entrées across numerous cultures. Asian sweet-and-sour dishes typically combine vegetables and meats coated with a glaze made of pineapple juice with white vinegar, sugar, chicken stock, ketchup and soy sauce. Italians drizzle aged balsamic vinegar over ripe melon like honeydew or cantaloupe. Candy companies are selling sweet-flavoured jelly candies coated with a citric-acid glaze. The beverage giants add lemon and lime flavours to classic sodas. The many varied combinations of what we call sweet and sour are everywhere.

A basic chicken-salad sandwich with mango chutney and toasted, sliced almonds works by pitting savory versus sweet. The chicken salad provides a savory flavour and creamy mouth feel while the mango chutney contrasts with a sweet-and-sour finish. Chicken, beef, fish and other center-of-the-plate proteins offer many opportunities for classic and innovative combinations.

Sauces can carry flavour pairings to diversify beef, poultry and fish. These days, chefs often take classic sauces and add a twist to them by adding non-traditional flavours. One good example is vanilla beurre blanc; a classic butter sauce and one I’ve served with lobster here on the island.

Every vegetable flavour lends itself to combination with a number of classic and innovative flavours. The trick is to work with the inherent flavour of the vegetable without overpowering. The fresh, delicate flavour of artichokes is often paired with light sauces: lemon juice, butter and hollandaise. One of these classic flavour pairings—butter and artichokes— comes to life in stuffed artichokes, where they are commonly stuffed and baked with a covering of buttery breadcrumbs and Italian seasonings like garlic. The combination of artichokes and creamy notes also works in salads, where artichoke hearts make good additions to complement creamy dressings, as
well as in subtle, creamy pasta sauces.

Fennel combines well with chicken in salads or stews, grilled or braised with herbs. When fennel is braised or roasted, the natural sugars caramelize and blend beautifully with the cooked caramelized flavours of the chicken. Fennel’s light anise flavour is also a good complement to delicate-tasting fish that do not have a very oily taste, like red snapper or some other types of white fish.
Asparagus is also usually paired with subtle sauces like hollandaise or vinaigrettes, so that its flavour is not overpowered. The flavour of asparagus also is highlighted in creamy spring soups for the same reason that asparagus works well with hollandaise. Also, instead of steaming or boiling asparagus, try roasting it with olive oil and herbs, and then topping with Parmigiano-Reggiano cheese.
Beets are sweet in flavour and often pickled, steamed or roasted. Their flavour mingles well with mint, orange, coriander, horseradish and balsamic vinegar. When beets are cooked—steamed, boiled or roasted—they offer an incredible, sweet flavour. When paired with savory herbs, or acidic aged balsamic vinegar or sweet-champagne vinegar, the combination works well. For example, I peel and quarter red beets and steam until tender and cool slightly. I then make a roasted-garlic and thyme infused oil. To finish the dish, I present the cooked beets over a bed of champagne- vinaigrette-dressed arugula, top with crumbled feta or goats cheese, and drizzle the infused roasted garlic and thyme oil over the cooked beets. If you taste all these recipe ingredients on their own, they’re pretty good, but when combined, all the ingredients and flavours create an incredible marriage of flavours.
New potatoes are best steamed or boiled and served hot, tossed with a lightly herbed dressing to complement their creamy texture and delicate flavour. There are very few herbs that do not complement the flavour: parsley, mint, rosemary, thyme and chives are just a few of the more-common pairings. New potatoes are not appropriate for baking, mashing or frying, for which the higher starch content of mature potatoes is needed. But use other potatoes for some twists on classic mashed potatoes; try seasoning with roasted garlic or chipotle chiles. Fennel gives potatoes a sprightlier flavour and texture.
Many purists scorn eating corn any other way than on the cob— steamed, roasted or boiled, with butter and a little salt and pepper. But in corn succotash, corn chowder, corn fritters, corn bread with fresh kernels baked in, and creamed corn, adding red peppers and/or jalapeños provides a contrasting or complementary flavour; red peppers complement the sweetness of the corn, while the chiles provide a nice contrast.
Sauté wild mushrooms with butter, garlic and an aromatic herb such as thyme, or stir into a cream sauce and serve over poultry, meat or toast. The combinations are endless.
The next time you’re in the store wondering what you can do for dinner, stop to think how each ingredient tastes and how another ingredient will either complement or contrast with it. Experiment and taste remembering that balance is key. Salty, sweet, sour, bitter must stay balanced. Build your flavour memories that you can use for the rest of your life. Most importantly, share with friends and family. That’s where flavour memories have the most impact. When they’re shared with people to enjoy them with you.

Yours in good eating,
Chef Tim


Where does your food come from?
October 19, 2010

Someone asked us at 99/1 the other day if we thought anyone would notice if we didn’t use the best ingredients for our everyday work; use regular dairy and eggs instead of organic, unnamed meat instead of USDA Prime cuts or Australian Wagyu. The answer we gave was maybe others wouldn’t, but we would know. As caterers, restaurant people and feeders of peoples’ children we take a stand on the quality we give to people. Now for the regular consumer, ask yourself this question: where does my food come from?

For the most part most people will have no real answer to this question. They might say; “I guess it comes from a farm.” And they are partly right. But what kind of farm? A small producing organic farm with a sustainability program for rebuilding the soil year after year and a commitment to heirloom seed planting? Not likely. Probably more like a mass production farm that uses hybrid, genetically engineered or modified seeds/plants and fills them with chemically laden fertilizers to maximize yield in the smallest amount of space. These farming decisions and our consumer decisions affect every person on the planet.

We here in the Bahamas have limited access to small farm produce. In Nassau and other islands there are some small agricultural businesses; just the other day I purchased a large container of delicious, locally produced honey from Nassau. It’s a fabulous product and it’s local and sustainable and priced competitively. People taking the initiative to make these products locally deserve our support. The shrimp farm on Grand Bahama is growing a world-class product at reasonable prices with a strong commitment to environmental issues and they also deserve your support.

There are certain things we must do to ensure that we have food for the future while protecting the world we live in. Protecting our fish stocks by monitoring catch limits, size limits (especially for lobster), quotas and bylaws is extremely important. For example, monitoring the taking of both claws from a stone crab when the law states you may only take one in order to keep the fishery sustainable. Many of us make our living from the bounty of the sea and the earth. If we take more than we are meant to take in greed then what will remain for generations to come?

Local restaurants that choose to serve locally sourced seafood and other ingredients should be supported. Remember, without your support, small business in our community will not survive- this holds true for the restaurants all the way down the chain to the local fishermen. It takes sometimes upwards of 2000 man-hours to put a plate of food on a table in a restaurant. The next time you eat out think about where your food came from. Inquire whether the establishment uses any organic products or local products. Ask if they have grass fed meat or small farm products. They taste better, they’re better for you, and they’re better for the environment, which in turn is better for everyone.

October brings us to our local favourite. Stone crab season is upon us and it is one of the true joys of living here. My favourite of all the local seafood can be eaten cold or hot. The crab claws are steamed right on the boat and then frozen to keep their freshness. To prepare them is simple; to enjoy them cold, just thaw them under some cold running water. Crack into them and enjoy. I love my cold crab claws with a mustard dipping sauce:

Mustard Dipping Sauce
1 tablespoon Colman's dry mustard, or to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 Sauce
1/4 cup heavy cream or milk
Kosher salt to taste

Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. If you'd like a little more mustard bite, whisk in about 1/2 teaspoon more dry mustard. Chill the sauce, covered, until serving. Makes about 1 cup.

If you prefer your claws hot remember- they were already cooked once. All you need to do is warm them through. Use a big enough pot to hold lots of water, once it’s at a rolling boil, add salt and then plunge the claws a few at a time into the water for 2 ½ minutes. Take them out and put the next batch in. Serve them with some melted butter, garlic and fresh parsley.

The first step in making ethical decisions about what you eat is awareness. Stop and ask or do some research about where your food comes from. I know how difficult it can be to buy locally but if you take a moment to stop in the store and choose (or ask about) something produced here in the Bahamas or by sustainable farming in other areas you will taste the difference and so will the generations behind us!

Yours In Good Eating,
Chef Tim



Talking Turkey
November 16, 2010
It’s that time of year again. The holidays are quickly approaching and the king of birds will be the centerpiece of most holiday tables. So many people have asked me over the years why their turkey doesn’t turn out. Well there are no simple answers to that question but there are some simple tips you can follow to maximize your chances of success. Here are a few to help you along:

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost. If you have a second fridge it will come in handy here. Move your holiday beer out of the garage fridge and into a cooler to make room for your bird!

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. The drier the skin when you start the better the result you’ll get when you finish.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. The difference is because of the water content on a frozen bird remains higher. A fresh bird is always preferred but here on the island it’s difficult to track one down.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely along with some citrus like lemons or oranges. For the stuffing lovers, cook the dressing in a casserole dish on the side allowing a little extra moisture than you normally would for a bird stuffing as it will loose moisture more rapidly than stuffing inside a bird.

5. For even roasting, truss your turkey. (aka tie it up!)

6. Before roasting, separate the skin of the bird gently with your fingers from the meat without tearing it and fill the gap between meat and skin with a mixture of butter, herbs (fresh thyme, parsley and tarragon or sage work well) and olive oil. The oil will raise the smoke point and keep the butter from burning. Coat the outside of the turkey with vegetable or olive oil or a mixture of both, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 170 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15-30 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

10. Carve your turkey with a very sharp knife. Take the breast of the bird off the bone whole then slice the breast across the grain. That way every slice gets a piece of the beautiful crisp skin you worked so hard to create.

11. Don’t throw away the carcass!! Turn it into a wonderful stock for soup or stew with your leftover meat!

 Many people will try the new American favourite this year. The deep fried turkey. If you are going to do this please, please be careful. Do not over fill your fryer as the turkey will displace a large amount of hot oil. The best way to check the displacement level is take your turkey before you start and put it into an empty fryer. Then fill the fryer with water to just cover the bird. Remove the bird and dry very well. Empty the water into a measuring device so you know exactly the amount of oil to fill the fryer with. Even so, it can bubble over if there is too much moisture in the bird. It’s also not a bad idea to brine your bird before frying it. This is a mixture of salt, sugar and water with some flavourings of your choice. Submerge your bird in the brine completely covered for at least 24hrs. This will ensure a moist plump bird. You can also do this method for an over roasted bird.

However you plan to celebrate the holiday season, make sure you do it with family and friends. That’s is the best way to enjoy anything you do at anytime throughout the year!

Yours In Good Eating,
Chef Tim



Delicious recipes for favourite holiday treats
December 16, 2010
It’s the most wonderful time of the year! For food lovers that is certainly true. Nothing beats the holidays for feeling guilt free about food excess. Only at this time of year is it ok for us to snack on dessert treats all day long without feeling like we’ll be busted by the food police. Personally, this time of year brings me back to memories of childhood and the endless amounts of cookies, squares and other tasty desserts that were always out around the house in case of those unexpected visits through the holiday season. My family would set aside one day early in December and everyone would come together to do the holiday baking. As a youngster you just sit back at the kitchen table and wait for the first taste tests or if you were old enough your chance to help mix the batter and place the cookies on the tray. So in tribute to the holiday season and my family tradition, here are a few of my favourite holiday treats for you to try during this holiday season.

Coconut Squares
Base:
½ cup of soft butter
½ cup of packed brown sugar
1 cup of flour.

Cream the butter and sugar together with an electric mixer. Once combined, gradually add flour until well combined. Press into a greased 9x13 pyrex dish. Bake at 375f for 12 minutes. Depending on your oven you may need up to 15 minutes for this.

Topping:
2 eggs slightly beaten
½ teaspoon kosher salt
1 teaspoon vanilla extract or 1 fresh vanilla bean
1 cup of flaked coconut
1 cup of chopped nuts of your choice. Walnuts and Pecans are my favourite for this
½ cup of sifted flour
1 cup packed brown sugar

Mix all the ingredients together well and spread on the slightly cooled base. Return to the 375f oven for 20-25 minutes. Let cool, then cut into squares.

We have also started doing a gluten free version of this dessert and it is fantastic. Basically the same recipe but substituting your favourite gluten free flour mix wherever flour is needed.

My all time favourite is the family recipe for
Date Squares
Filling:
2 cups of chopped dates
2 tablespoons of brown sugar
½ cup of cold coffee
½ cup of orange juice
1 tablespoon of lemon juice

Bring all the ingredients to a boil in a small pot. Reduce heat and simmer stirring often. Cook until dates are soft enough to mash with a fork.

Crust:
1 ½ cups of flour
¾ cup of butter
1 teaspoon of baking powder
½ teaspoon of baking soda
1 ¼ cups of oats
½ teaspoon of kosher salt
¾ cup of brown sugar

Sift the dry ingredients together. Cut in the butter with a pastry cutter or place dry ingredients and cold butter into the food processor and pulse until the mixture resembles small pea sizes. Add the brown sugar and the oats. Mix gently until combined. Do not over mix! Press half of the mixture into the bottom of a buttered 9x9 pan. Spread to date mixture over the bottom crust then top with remaining mixture. Pat it down lightly. Bake at 350f for 30 minutes. Let cool and cut into squares.

Here’s a classic cookie that should be in everyone’s arsenal of holiday treats.
Shortbread Cookies
Batter:
1 lb of butter
1 cup of icing sugar
½ cup of cornstarch
1 teaspoon of vanilla extract
3-5 cups of flour depending on humidity level

Combine all the ingredients starting with 3 cups of flour and adding if needed. Use an electric mixer and mix until whipped and fluffy. Roll into 1 inch balls and place on a cookie sheet. Flatten the cookies a little by gently pressing on the top of the ball with a fork. Bake for 10-12 minutes at 350f. After they cool dust the cookies with icing sugar.

So there you have it. Three of my favourite family recipes to share this holiday season. I’d like to give a special thanks to my mother for lending me the recipes from the family vault. I hope they bring you and your family as much joy as they always have for my family. And don’t forget to wash them down with a little egg nog. The greatest drink ever created and only available during the holidays. And as always if you have any other food questions regarding you holiday baking or the big holiday meals, drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have. I hope everyone has a wonderful holiday season. And may you all find great eating throughout the year!

Seasons Greetings
Chef Tim Tibbitts


New Year – New Choices
January 13, 2011
Happy New Year everyone. It is the time of the year when we all look forward to new opportunities, new options and new choices. It’s also the time of year when we try to make up for the gluttony of the holiday season by lightening up our food choices. While I do like to try to keep everything in moderation there is the chef in me that battles flavour with trying to look after my waistline. I seem to be losing the battle with the waistline but I’m trying! I need to cook more recipes like these for myself this month. Here are a few light meals that still have great flavour.

Asian inspired Poached Chicken Salad

Ingredients:
• 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
• 1 litre/1 pint low sodium chicken stock
• 1 whole lime
• 1 tablespoon black peppercorn
• 1 tablespoon allspice
• Kosher salt
• 2 2-inch piece ginger, peeled
• 1 large shallot
• 4 tablespoons peanut oil (olive oil can be substituted)
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon sugar
• 1 English cucumber, halved lengthwise, seeded and thinly sliced
• 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
• 2 teaspoons Asian chili sauce (such as sambal oelek)
• 1 bunch watercress, trimmed
• Juice of 1 lime
Directions:
Put the chicken in a medium pot with chicken stock to cover; add 1 tablespoon salt, peppercorns, allspice 1 2-inch piece of the ginger the whole lime cut in half and squeezed into the broth (leave the whole lime in the broth) and 1 teaspoon of the chili sauce. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
Grate the remaining ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
Toss the cucumber and radishes with the remaining chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
Flank Steak With Teriyaki Broth
Ingredients:
• 1 bunch radishes (with greens) Roughly chop the radish greens. Cut the radishes into eighths
• 5 tablespoons teriyaki sauce
• 3 tablespoons oyster sauce
• 3 teaspoons grated peeled ginger
• Freshly ground pepper
• 1 1/2 pounds flank steak
• Vegetable oil, for the pan
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon packed brown sugar
• 2 small sweet potatoes, peeled and cut into 1/4-inch-thick rounds
• 1 bunch scallions, white and green parts separated, cut into 1 1/2-inch pieces
• Toasted sesame oil, for drizzling
• 2 ½ cups low sodium beef stock
Directions:
Heat a grill pan over medium-high heat. Mix 2 tablespoons teriyaki sauce, 2 tablespoons oyster sauce, 1 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice on a bias.
Meanwhile, bring the remaining 3 tablespoons teriyaki sauce, 1 tablespoon oyster sauce and 2 teaspoons ginger, the vinegar, brown sugar and 2 1/2 cups beef stock to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10-15 minutes.
Add the radish and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil.
Hot and Sour Seafood Soup
Ingredients:
• 1 tablespoon vegetable oil
• 1 bunch scallions; whites cut into 1/4-inch pieces, greens cut into 2-inch pieces
• 1 tablespoon minced peeled ginger
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1/4 cup cornstarch
• 2 plum tomatoes, cored and cut into large chunks
• 12 ounces firm white fish (such as wahoo or kingfish), cut into 1-inch pieces
• 6 ounces bay scallops
• 2 tablespoons balsamic vinegar
• 2 tablespoons cilantro
Directions:
Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly.
Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls. Garnish with cilantro and serve.

Hope these recipes give you some warmth for these colder evenings and some hope for eating healthy in the New Year.

And as always if you have any other food or wine questions, drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have.

Until next time, good eating.
Chef Tim



Food For Lovers
February 10, 2010
Hi again food lovers. As my salute to the quickly approaching holiday of love and commerce, otherwise known as Valentines Day, I felt it only natural to do this installment on everyone’s favourite aphrodisiac-Chocolate! Yes it’s true, nothing says loving like melted chocolate fondue. It’s been that way for a thousand years.
Chocolate was thought to have aphrodisiac qualities by the Aztecs, so when it was first introduced to Europe it was natural that people continued to associate it with love. The reasons for this are associated with the observed affects of chocolate on human behavior.
Chocolate contains substances called Phenylethylamine and Seratonin, both of which, put simply, are mood lifting agents found naturally in the human brain. They are released into the nervous system by the brain when we are happy and when we are experiencing feelings of love, passion or lust. This causes rapid mood change, a rise in blood pressure and increased heart rate, inducing those feelings of well being, bordering on euphoria usually associated with being in love. Eating chocolate also releases Phenylethylamine and Seratonin into the system producing those same euphoric effects, plus it can give a substantial energy boost thus increasing stamina (at the critical moment?), so it’s probably these effects that gave rise to chocolate’s reputation as an aphrodisiac. Recent research suggests that women are more susceptible to the effects of Phenylethylamine and Seratonin than men, although Casanova is said to have consumed quantities of chocolate before frolicking with his conquests, but there’s no mention of him actually sharing it with them.
So there you have it, calling chocolate an aphrodisiac is probably stretching it a bit, but eating chocolate does make you feel good and can actually induce or ‘mimic’ the feelings of being in love…So, aphrodisiac or not, if you want to ensure your loved one’s devotion, a gift of chocolate is the way to do it and you can’t do better than this classic truffle recipe. For a little extra kick you can also dissolve ½ teaspoon of cayenne pepper in the cognac for a real Aztec kick!


Classic Bittersweet Chocolate and Cognac Truffles

Ingredients
Ganache:
8 ½ ounces finely chopped bittersweet (not unsweetened) chocolate
¾ cup heavy cream
1 ½ tablespoons cognac

Coating:
2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process, for dusting truffles (see note)
1 ¼ pounds coarsely chopped bittersweet chocolate
2 tablespoons solid white vegetable shortening (there are no substitutes)

Method:
To prepare the ganache: Put chocolate in a medium-sized, deep bowl set in a warm place. In a medium saucepan bring cream to a simmer over medium-high heat. Lower heat until mixture just barely simmers and cook, uncovered and stirring occasionally, three to four minutes, or until liquid is reduced to 2/3 cup. Immediately strain cream through a fine sieve into the chocolate, stirring until the chocolate completely melts. (If any chocolate pieces remain unmelted, set bowl in a slightly larger bowl of hot water and stir until melted.) Stir cognac into ganache until well blended. Cover and refrigerate for at least four hours (or freeze, stirring frequently, for about one hour), until mixture is very cold and stiff.

To form truffle centers: Using a melon baler or a teaspoon, scoop up ganache and roll between your palms into ¾ inch balls. (They don’t have to be perfectly round.) Transfer to a wax paper lined baking sheet, slightly separated. As chocolate builds up on hands, wipe it off with a paper towel and continue. If ganache becomes too soft to shape, return to refrigerator briefly then proceed. Lightly cover balls with plastic wrap and return to refrigerator until portions are cool and firm.
Meanwhile, set out a wax paper-lined tray and a long-tined dipping fork (or a meat fork, fondue fork, or dinner fork). Put cocoa powder in a medium-sized, deep bowl. To hold tempered chocolate at the proper temperature, place a heating pad (inserted in a heavy plastic bag to protect it from drips) under bowl of tempered chocolate. Turn pad to lowest setting. Lay a kitchen towel over plastic bag and, as you work, adjust the thickness of the towel as needed to keep the bottom of bowl just barely warm.
To chocolate-coat and dust truffles: Tip bowl so chocolate pools on one side. Dip a chilled ball of ganache into chocolate, turning with fork until completely submerged. Immediately lift truffle, tapping fork against pan side and then scraping it against side to remove excess chocolate. Quickly drop truffle into bowl of cocoa powder, shaking and swirling bowl, until ball is completely coated. Push to one side and let rest a few seconds until chocolate layer begins to set. Shake off excess cocoa powder, reshape truffle into a ball with fingers if necessary, and lay on wax paper-lined tray. Repeat procedure, gently stirring chocolate about every two minutes to maintain an even temperature, until all truffles are prepared. Wipe off dipping fork with dry paper towel as chocolate builds up. If chocolate begins to stiffen and set before all the truffles have been dipped, remove towel from heating pad and turn up heat, stirring just until chocolate melts and thins out again but is not warm. Immediately lower heat and replace towel. Recheck for tempered state by inserting a knife in chocolate and timing to see if it sets within 1½ minutes. If not, add about ½ ounce more chocolate; gently stir to cool mixture slightly and try again. When all truffles are formed, immediately cover tray with plastic wrap and refrigerate for five minutes only. Immediately remove from refrigerator and pack airtight and keep in a cool place (but preferably not the fridge) for up to a week.
Note: For a sweeter coating that lends the same dusty look as cocoa powder, combine ¼ cup unsweetened cocoa powder and 2/3 cup chopped bittersweet chocolate in a food processor fitted with a steel blade. Process in on/off pulses until chocolate is finely chopped. Continue processing until mixture is powder fine. Then proceed to chocolate-coat and dust truffles exactly as instructed.
Yield: about 1 1/3 pounds, about 35 1¼ inch truffles

This recipe is great for so many reasons including the clean-up- nothing removes chocolate better than your tongue!

And as always if you have any other food questions regarding you holiday baking or the big holiday meals, drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have. Be sure to check our website to see what our newest venture is!

Yours in good eating,
Chef Tim



Spring Has Sprung
April 5, 2011
Spring is pretty much every chef’s favourite season. Spring is when all the tasty little baby versions of things that will become big fruits and vegetables (as well as the shoots and sprouts) come out. There are so many spring fruits and vegetables that I love that we need to get straight to them to fit them all in one article.

Here’s a few:
Artichokes have a second crop in the fall, but the main harvest takes place in the spring when the largest thistles are available. Look for artichokes with tight, compact leaves and fresh-cut stem ends.
Arugula (a.k.a. rocket) is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves so it is best picked before it flowers. Wild arugula is foraged in spring and again the fall. Cultivated arugula is grown year-round, thanks to coastal, temperate growing areas and winter greenhouses.
Asparagus is harvested from March through to June, depending on the region. Note that thickness in no way indicates tenderness. Tenderness is related to how the plant is grown and how soon it is eaten after harvest rather than spear size. Aside from the fiddlehead (see below), asparagus is my favourite vegetable.
Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached. Always try to get them with the greens, they are a lovely dish all on their own or simply sautéed with garlic, shallot and butter.
Carrots are harvested year-round in temperate areas. True baby carrots (not the milled down versions of regular carrots sold as "baby carrots" at grocery stores) are available in spring and early summer. Look for tops on to make sure it really is a baby carrot.
Cherries are ready to harvest at the end of spring in warmer areas. Sweet cherries, including the popular Bing and Rainier varieties, are available from May to August. Sour cherries have a much shorter season, and can be found for a week or two, usually during the middle of June in warmer areas and as late as July and August in colder regions. The Bing cherry is my all time favourite fruit.
Fava beans are a Mediterranean favorite available in the U.S. from early spring through summer. Make sure to take the time to prep them right when you buy them in the pod. After shelling them, make sure to blanch their second skin off to get to the true bean.
Fiddleheads are available in early spring through early summer depending on the region; these young wild ferns are foraged. I’ve spent many a May morning foraging for fiddleheads when I lived in Canada. Fiddleheads could possibly be my favourite vegetable. They are however a hassle to clean, but well worth the effort!
Garlic scapes/green garlic are both available in spring and early summer. Green garlic is immature garlic and looks like a slightly overgrown scallion. Garlic scapes are the curled flower stalks of hard necked garlic varieties grown in colder climates. They make a wonderful side dish on their own.
Grapefruit from California, Texas, Florida, and Arizona comes into season in January and stays sweet and juicy into early summer.
Kohlrabi is harvested in the fall in cooler areas, and through early spring in more temperate areas.
Kumquats are available in very early spring.
Lemons are at their juicy best from winter into early summer. Lemons are my personal go-to acid of choice for most applications!
Lettuce starts coming into season in cooler climates (it grows through the winter in temperate and warmer areas) in the spring.
Mint starts thriving in the spring. Which means so do mojitios!
Morels are foraged in the wild in the spring. Look for firm specimens at specialty markets and foragers' stalls at farmers markets. They are one of my all time favourite mushrooms.
Parsley may seem to be season-less, but this cool-weather herb flourishes in the spring in warm and temperate climes.
Pea greens are sold in big tumbled masses in spring and early summer. Look for bright vines with fresh, vibrant looking leaves. Avoid vines with brown or mushy ends or damaged leaves. They can be eaten raw in salads or sautéed and wilted.
Peas (garden, snap, snow, etc.) come into season in the spring and continue in most areas well into summer. Nothing is better than fresh from the vine garden peas; so sweet you don’t need to cook them!
Ramps are wild baby leeks. The have a beautiful sweet oniony flavour and a great colour when cooked.
Radishes are at their sweet, crunchy best in the spring.
Rhubarb is the first fruit of spring in many areas - look for heavy stalks with shiny skin. Use them in both sweet and savoury dishes.
Spring onions are simply regular onions that farmers pull from the field to thin the rows in spring and early summer.
Strawberries are mostly grown in California or Florida, where the strawberry growing season runs from January through November. Peak season is April through June. Other areas of the country have shorter growing seasons that range from five-months to as short as a few weeks in the coldest areas.
Sweet Onions have slightly different seasons, but in general they are available in spring and summer. Vidalia and Walla Walla are two of the more popular varieties.
Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Here is a couple recipes to try with spring vegetables:
Sauteed Fiddleheads
Makes 4 side dishes:

1 pound fiddlehead ferns
2 tablespoons olive oil
1 tablespoon Butter
2 cloves finely chopped garlic
¼ cup pancetta or bacon, cut into ¼ inch cubes
Kosher or sea salt and ground black pepper
Juice of ½ a lemon

Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer
using a strong stream of water. Place them in a large bowl of water and swirl them
around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen
towel, rubbing off any remaining chaff.

Heat oil in a sauté pan over medium – high heat. Add the bacon or pancetta
and cook, stirring until lightly browned. Add fiddleheads and garlic and cook, covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes or until they are
tender but still are slightly crunchy. Add salt and pepper to taste and swirl in the
butter. Finish with lemon juice. Serve immediately. If you make extra, they make an interesting addition to a mixed salad or soups and stews. Because they are fully cooked, add them at the last minute to hot dishes.

Spring Vegetable Sauté

Ingredients
2 tablespoons butter 1 cup peeled purple pearl onions 3 cups fresh asparagus, cut into 1-inch pieces 1 cup fresh carrots, peeled and cut into 1/4-inch coins or baby carrots whole 1 cup fresh sugar snap peas, stemmed 1 cup baby artichoke hearts peeled and quartered 1/2 teaspoon kosher salt 1 cup freshly shucked green peas 1/2 cup thinly sliced green scallion tops (snipping with scissors works well) Black pepper, to taste Juice of ½ a lemon
Directions
Heat butter in a large, deep sauté pan over medium-high heat. Carefully add pearl onions; sauté until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.) Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Squeeze lemon juice over the top. Serve immediately.
A lot of the vegetables I mentioned above are available year round in grocery stores, but they are definitely at their peak during the spring. So next time you are planning your meals, try adding a spring vegetable to the menu to be sure to take advantage of their seasonality.

And as always if you have any other food questions regarding you holiday baking or the big holiday meals, drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have. Be sure to check our website to see what our newest venture is!

Yours in good eating,
Chef Tim



Summer Food
June 28, 2011
Summer’s here and the living is easy. We’ve just passed the summer solstice and the days are getting hot. It is the time of year when many don’t much like to turn on the stove as the kitchen is already hot enough. Also, important to some but less important to others is watching those calories to look good at the beach. It’s a great time to be in the Bahamas as the seas are warm and calm and beach days are a priority. In order to stay cool through the summer, your choices in food should reflect the temperatures. Here are a few of my favourite summertime recipes for hot days.

Bahamian Classic Conch Salad

This common mollusk is nothing more than a slow-moving long-lived marine snail. Another description says: Conch a gastropod, a soft-bodied type of mollusk that is protected by a very hard shell. This invertebrate (animal without a backbone) is found in warm shallow waters in grass beds. Conchs are eaten by many animals, including rays and people. The beautiful shell, often lined in pink, once cleaned and polished is collected and or used for jewelry. The shell can be up to 1 foot (30 cm) long. The lip of the shell is flared with spiny ridges to deter its many predators. 

The queen conch (pronounced "konk") is the most common conch in Bahamian waters but severely depleted from over harvesting in recent times. However, the local consumption has little impact on that fact and in that regard in early 2007 the Bahamian Government had a major overhaul in their fishing regulations including conch. Conch: The Queen Conch (conch) is considered an endangered species throughout much of the wider Caribbean, including The Bahamas. In an effort to ensure the continued sustainability of local conch stocks, the harvesting of the species by foreigners is limited to six conch per visit. (rev 11/14/07) Fortunately this will have little impact on the causal visitor as Conch is readily available throughout the Abacos in all its culinary delights.

Makes 8-10 servings
Ingredients:
1 lb Conch meat
chopped 1 Large onion
chopped 1 medium Green pepper
chopped 1 medium Red pepper chopped 1 medium Yellow pepper chopped Half English Cucumber
seeded and chopped 2 Large Tomatoes
 2 ounces Lime juice
 2 ounces sour orange juice (or 1oz regular orange juice and 1oz lemon juice)
 1 ounce Olive Oil (optional)
 
 Half Teaspoon salt
 Spice up with some Hot Pepper (habanero/goat peppers) minced. 
 A little bit more or less of any ingredient is OK - Amounts are approximate.
Chop into 1/4 inch pieces, Combine Conch and Onion with all condiments listed. Stir well. If you have time let sit for 3-4 hours before adding the remaining vegetables and stir again. Keep refrigerated. Conch Salad always tastes better the second day and keeps for four to five.


Gazpacho

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighbouring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

History
Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar.
Gazpacho remained popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. Gazpacho has become an almost generic term for chilled vegetable soup.

Serves 4—6
This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are dazzlingly ripe. And on a hot day, there is nothing more refreshing.
Ingredients:
4 or 5 large ripe Tomatoes, peeled, seeded, and chopped
1 Serrano pepper, minced
3 cloves garlic, minced
2 English Cucumbers, peeled, seeded, and diced 1 Red bell pepper, seeded and diced
1 Red onion, peeled and thinly sliced
1 ripe but slightly firm Avocado, peeled and diced
4 cups light chicken stock
2 tablespoons fresh lemon juice
2 tablespoons medium-acid Sherry vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
4 tablespoons chopped fresh cilantro
kosher salt and black pepper in a mill
1/2 cup best-quality Spanish extra-virgin olive oil

Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. If you prefer a smoother consistency, place contents in blender and process until smooth. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.

Vichyssoise (Cold Potato and Leek Soup)
Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.
History
The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention. In 1950, Diat told New Yorker magazine: “In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz”. The same article explains that the soup was first titled crème vichyssoise glacée - then, after the restaurant's menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his hometown of Montmarault, France.
Serves 4-6
Ingredients:
2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

This is one of our most beautiful times of the year for both food and fun; enjoy the summer time!
And as always if you have any other food questions, drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have. Be sure to check our website to see what our newest venture is!

Yours in good eating,
Chef Tim