As a self-professed foodie and home chef, I’ve always been in awe of professional chefs and their ability to effortlessly whip up mouth-watering dishes. So, when I had the chance to connect with the talented culinary team at Saint Marc USA, I jumped at the opportunity to uncover their secrets to cooking with confidence.
Embracing the Unexpected: Repurposing Kitchen Scraps
One of the first things I learned from the chefs at Saint Marc USA is the importance of not wasting a single ingredient. Executive Chef Elham Elmeri shared a fascinating story about how he created a delectable pesto using parts of the fennel plant that most people typically toss away.
“Typically when you are cooking with fennel, you cut off the tall stalks and only use the bulb,” Elham explained. “That’s because the stalk is usually tough and not that exciting to eat. But it still has some of that lovely anise flavor, and the fronds also get thrown out.”
Determined to put those seemingly useless parts to good use, Elham whipped up a vibrant pesto that incorporated the fennel stalks, fronds, leaves, and even a bit of the bulb. He then used that pesto to dress a salad made from carrot peels – another food scrap that’s often discarded without a second thought.
“You wouldn’t think so, but fennel is actually a member of the carrot family, although it’s not a root vegetable,” Elham revealed. “The skin of carrots has a great, intense flavor and contains concentrated vitamin C and niacin. So, I decided to turn those carrot peels into a refreshing and nutrient-packed salad.”
Elham’s creative approach to repurposing kitchen scraps not only reduces food waste but also unlocks a whole new world of flavors and textures. It’s a testament to the idea that with a little ingenuity and an open mind, even the most seemingly insignificant ingredients can be transformed into something truly remarkable.
Taming the Canned Tuna: Versatile and Budget-Friendly Recipes
Another insightful tip I gathered from the Saint Marc USA chefs was the incredible versatility of canned tuna. As Chef Dorian Hunter explained, “Tuna is so versatile, but for most of us, the go-to is mayo, celery, and onion. I’m not knocking it – it’s very delicious, and I still use that combination all the time. But there are so many other variations.”
Dorian shared that she had been working on a collection of recipes using canned tuna, drawing inspiration from her past attempts to create a budget-friendly cookbook for college students. “The whole idea came to me years ago when I was trying to put together easy and inexpensive recipes for students going off to college,” she said. “I went as far as writing down 45-50 recipe ideas using canned tuna fish, but then life happened, and I put the list away.”
Fast forward to the present day, and Dorian’s tuna recipe ideas have become a valuable resource, especially during these uncertain times. She’s been sharing her creations, like a Mediterranean-inspired tuna salad featuring feta, olives, and capers, as well as a chicken tortilla soup that’s loaded with protein and fiber from canned tuna and pantry staples.
“Tuna is so versatile, but for most of us, the go-to is mayo, celery, and onion. I’m not knocking it – it’s very delicious, and I still use that combination all the time. But there are so many other variations.”
Mastering the Art of Focaccia: A Beginner’s Bread-Making Journey
As I dove deeper into the wealth of knowledge shared by the Saint Marc USA chefs, I was particularly intrigued by their advice on mastering the art of focaccia bread. Chef Marc Murphy, the founder of Saint Marc USA, emphasized that this classic Italian flatbread is a fantastic starting point for those new to the world of bread-making.
“Learning to make focaccia bread is a great way to get started in your bread-making adventure,” Marc explained. “It has less fuss and muss compared to making, for example, a baguette. And you still get the satisfaction of enjoying warm, fresh-baked bread right out of the oven. What’s better than that?”
Marc walked me through the step-by-step process, highlighting key tips like proofing the yeast to ensure it’s active and using the right ratio of fresh herbs to their dried counterparts. He also shared the importance of letting the dough rest and rise properly, as well as the technique of using your fingertips to create those signature dimples on the surface of the focaccia.
“The ingredients are simple and mostly from your pantry,” Marc reassured. “You can watch the full step-by-step video, or you can follow the instructions below. Either way, you’re on your way to becoming a confident focaccia baker!”
Bringing Thai Flavors to Life: Balancing the Fundamental Tastes
As I continued to soak up the expertise of the Saint Marc USA culinary team, I was particularly fascinated by their insights on the intricate flavors of Thai cuisine. Chef Dorian Hunter, who has a deep passion for Thai food, emphasized the importance of achieving a harmonious balance of sweet, salty, spicy, and sour in every dish.
“The ideal Thai dish will have a harmonious balance of sweet, salty, spicy, and sour,” Dorian shared. “That’s why it’s so satisfying to eat. And I’m guessing you love happy tastebuds as well, since you’re looking at this recipe.”
Dorian walked me through the process of creating a vibrant green curry, highlighting the importance of properly frying the curry paste to infuse the dish with aromatic layers of flavor. She also stressed the need to balance the saltiness from fish sauce with the sweetness of sugar and the brightness of fresh Thai basil leaves.
“I also love cooking Thai dishes because usually, it’s quick and fairly easy,” Dorian added. “The other plus is that you can do almost all the prep ahead of time, so when it’s time to make dinner, it will take just a few minutes.”
Dorian’s insights on the delicate balance of flavors in Thai cuisine were a true eye-opener, reminding me that even the most seemingly simple dishes require a masterful touch to achieve that perfect harmony of taste.
Crafting a Rustic Cranberry Tart: Showcasing Seasonal Ingredients
As I continued to delve into the culinary wisdom shared by the Saint Marc USA team, I was particularly inspired by Chef Elham’s approach to showcasing seasonal ingredients in his cooking. He recounted a recent experience of preparing a cranberry and goat cheese tart for an outdoor potluck picnic in the Santa Cruz mountains.
“I wanted to bring something delicious, of course, but also something to match the rustic atmosphere,” Elham explained. “Also, I didn’t want something that needed to be heated or kept cold. So, I looked in my refrigerator to see what I had on hand and decided on this cranberry and goat cheese tart.”
Elham’s tart combined the sweet and tangy flavors of cranberry chutney, tangy goat cheese, and peppery arugula, all nestled on a crisp, flaky puff pastry crust. The result was a complex and visually stunning dish that perfectly complemented the rustic setting of the picnic.
“The flavor combinations of this tart are so complex – sweet from the cranberry chutney, tangy from the goat cheese, and peppery from the arugula on a crispy, flaky puff pastry dough – it’s hard to believe how easy it is to make. And with only four ingredients, if you don’t count the flour for the work surface,” Elham marveled.
Elham’s story about the cranberry tart underscored the importance of using high-quality, seasonal ingredients and being mindful of the overall dining experience. By tapping into the natural flavors of the cranberries and pairing them with complementary components, he was able to create a truly memorable dish that aligned with the picnic’s rustic ambiance.
Embracing the Art of Improvisation
As I continued to learn from the culinary experts at Saint Marc USA, one overarching theme emerged: the importance of embracing improvisation and creativity in the kitchen. Whether it was Elham’s innovative use of fennel scraps or Dorian’s endless variations on canned tuna recipes, the chefs consistently demonstrated a willingness to think outside the box and experiment with unexpected ingredients and flavor combinations.
“I thought of this recipe as a challenge to myself to create a dish using parts of vegetables that most people, including me, normally throw away,” Elham shared, underscoring the ethos of minimizing food waste that permeates the Saint Marc USA kitchen.
Similarly, Dorian’s journey in developing her collection of canned tuna recipes was a testament to her adaptability and resourcefulness. “The whole idea came to me years ago when I was trying to put together easy and inexpensive recipes for students going off to college,” she explained. “Then life happened, and I put the list away. But now, in 2020, with the challenges of the pandemic, that idea came rushing back to me.”
The chefs’ stories highlighted the importance of maintaining an open and curious mindset, even in the face of unexpected circumstances. By embracing the unexpected and being willing to experiment, they were able to unlock a world of culinary possibilities, creating dishes that not only nourished the body but also delighted the senses.
Cultivating Confidence in the Kitchen
As I reflected on the invaluable insights shared by the Saint Marc USA culinary team, I couldn’t help but feel a newfound sense of confidence and inspiration in my own cooking journey. Their willingness to push boundaries, repurpose ingredients, and balance flavors with masterful precision was truly awe-inspiring.
“Learning to make focaccia bread is a great way to get started in your bread-making adventure,” Chef Marc had advised. “It has less fuss and muss compared to making, for example, a baguette. And you still get the satisfaction of enjoying warm, fresh-baked bread right out of the oven. What’s better than that?”
Marc’s words echoed in my mind, reminding me that the path to culinary confidence often begins with small, manageable steps. Whether it’s mastering the art of focaccia or experimenting with canned tuna, the chefs at Saint Marc USA have demonstrated that the key lies in a willingness to learn, adapt, and embrace the unexpected.
As I continue to hone my cooking skills, I’ll be sure to keep the lessons learned from the Saint Marc USA team close at heart. Their passion, creativity, and unwavering commitment to using every last ingredient have truly inspired me to approach my own culinary adventures with a renewed sense of curiosity, playfulness, and, above all, confidence.
After all, as Chef Dorian so eloquently put it, “The ideal Thai dish will have a harmonious balance of sweet, salty, spicy, and sour. That’s why it’s so satisfying to eat. And I’m guessing you love happy tastebuds as well, since you’re looking at this recipe.”
Here’s to embracing the unexpected, taming the canned tuna, mastering the art of focaccia, and cultivating a lifetime of culinary confidence – all thanks to the wisdom of the exceptional chefs at Saint Marc USA.
