Method of Procedure: The Guide and Techniques for Excellent Cuisine

By Thomas Gosney

Method of Procedure is a dynamic and innovative new age cookbook with a different twist by celebrity chef Thomas Gosney. His career experiences from AAA Five Diamond Chef, Shaquille ONeals private chef throughout his championship career, private chef for high end clients with vast nutritional needs. Multiple nationwide television appearances, Food Network with Bobby Flay, Hard Copy, MTV, and The Life with Shaquille ONeal, just to name a few. Throughout his career, people are always contacting him for recipes and advice on cooking. As he analyzed the problems they were having, he realized most of the issues were in the method of procedure. The step-by-step process in preparing the recipe. They needed more detail in the cooking process. Thomas began writing down his favorite recipes that his family and friends asked him to make, perfecting them time and time again. Then he began to describe in full detail how a chef would approach preparing them. Carefully thinking each and every aspect of the recipes. He added his personal notes at the top. Helpful hints and tips that only a chef can share. Also, how the recipe incorporated into his personal life. They might be a favorite from a friend or family member who begged him to prepare every time he cooked for them. A private diary of Thomas intimate life. Its not just the recipe the method of procedure is just as important! This book is similar to having a private cooking class with Thomas in your kitchen. Its just like Thomas is standing right next to you guiding you along, step-by-step for a successful cuisine.

• Language: English
• Publisher: Xlibris US
• Release date: Apr 21, 2015
• ISBN: 9781503543430

Thomas Gosney

When I was a little boy, my grandmother, Helen Gosney, would come to visit. She would let me choose a recipe and make it for me. I would pull up a stool and she would give me a ball of dough to play with to keep me busy. As I rolled it out and played with it, sprinkled it with sugar and backed it. Watching it brown and anticipating to eat the treat, I was hooked for life! The Kennett Square Inn was a small country Inn outside of Philadelphia, PA. This is where I started my professional career at the age of seventeen. Attending Johnson and Wales University, I began excelling at my culinary career. Upon graduating Summa Cum Laude, I was hired and eventually promoted to Chef Tournant for the Hyatt Regency Grand Cypress, an AAA Five Diamond resort hotel in Orlando, Florida. Working directly under the Executive Chef and learning more about nutrition by helping develop and train “Cuisine Naturelle”, Hyatt Corporation’s first alternative menu for the healthy conscious. Teaming up with Pam Smith, nutritionist and author, we began pioneering nutritional consulting for private high-end clients. This is where I became the basketball superstar Shaquille O’Neal’s private chef throughout his championship career for fifteen years. I was featured on multiple local news television shows and many nationwide appearances such as The Food Network, NBA Café with Bobby Flay, Hard Copy, a Reebok Commercial, The Life starring Shaquille O’Neal, and a reality show filmed in Miami, FL. Shaq teamed up with Joy Bauer, the Today Show nutritionist. The show was trying to help high school kids with nutritional problems. Beginning another era of my career I sharpened my high-tech nutritional talents by working for a high-end client with many food allergies for four more years. All the while, I acquired all of my notes and thoughts on my favorite recipes, both traditional and healthy, spending hundreds of hours in the kitchen perfecting them. I had many, many people always asking for help and advice on different problems they had with recipes. That when the light came on it’s not just the recipe, it’s the “method of procedure” most people are having difficulty with. So I began writing Method of Procedure: The Guide and Techniques for Excellent Cuisine. I hope this will help everyone have success in the kitchen. Chef Thomas Gosney

Book preview

Copyright © 2015 by Thomas Gosney. 550138

Library of Congress Control Number: 2015902226

ISBN:   Softcover   978-1-5035-4342-3

   Hardcover   978-1-5035-4341-6

   EBook      978-1-5035-4343-0

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 04/15/2015

Xlibris

1-888-795-4274

www.Xlibris.com

Contributing Photographer: Jennifer Bowen

TABLE OF CONTENTS

METHOD OF PROCEDURE

Dedication

Stocks and Soups

Chicken Stock

Beef or Veal Stock

Vegetable Soup

Tomato Basil Soup

Hearty Kale Soup

Cashew Ginger Butternut Squash Soup

Easy Green Pea Soup

Mushroom Soup

Tortilla Soup

Beer Cheddar Soup

Seafood Gumbo

Chicken Corn Chowder

New England Clam Chowder

Real Texas Chili

Salads and Dressings

Basil Jalapeno Dressing

Pink Grapefruit Blood Orange Vinaigrette

Caesar Dressing

Chambord Bacon Dressing

Danish Blue Cheese Dressing

Sherry French Dressing

New Age Waldorf Salad

Golden Beet Salad

Fennel Arugula and Avocado Salad

Tabbouleh Salad

Cucumber Apple And Tomato Salad

Jicama Salad

Shrimp Remoulade

Remoulade Dressing

Ambrosia Salad

Entrees

Miso Glazed Chilean Sea Bass

Seared Halibut w /Saffron Broth

Chipotle Seared Salmon w/ Garbanzo Coconut Corn Sauce

Grilled Lavender Trout

Maryland Style Crab Cakes

Red Curry Shrimp in Thai Broth

Asian Seared Sea Scallops

Shrimp and Corn Bowtie Pasta

Shrimp Le’ Jon’s

Grilled Garlic Shrimp

Kale Pesto Chicken w/ Zucchini Pasta

Tandoori Chicken

Smoked Paprika Chicken

Sautéed Chicken w/ Lemon and Thyme

Pinot Noir Braised Beef Short Ribs in Forest Mushrooms

Filet Medallions w/ Morel Mushroom Sauce

Korean Barbeque (Bulgogi/Kalbi)

Barbeque Beef Brisket

Barbeque Sauce

Espresso Herb Peppercorn Crusted Bison Rib-Eye Steak

Cast Iron Pressed Pheasant

Dijon and Thyme Crusted Rabbit

Braised Pork Shoulder w/ New Mexico Red Chile

Sides & Vegetables Dishes

Porcini Mushroom Risiotto

Garlic Noodles

Jalapeno Cauliflower Grits

Sweet Potato Hash

Herb Stuffed Artichokes

Roasted Green Beans with Sherry Vinegar and Thyme

Down Home Collard Greens

Greek Style Stuffed Mushrooms

Oven Roasted Brussel Sprouts

Korean Kim-Chi

Indian Style Cauliflower

And of course… Desserts

Peach Cream Pie

Roasted Sweet Potato Pie

Healthy Chocolate Silk Pie w/ Gluten Free Macadamia Crust

Grandma’s Bread Pudding

Rum Raisin Sauce

Rice Pudding

Chocolate Mousse

Easy Chocolate Mousse/ Dairy, Sugar Free

Crème Brulee

Forgotten Cookies

Homemade Vanilla Bean Ice Cream

AUTHOR’S PHOTO

METHOD OF PROCEDURE

The guide and techniques for preparing excellent cuisine.

Lifelong tips and secrets on preparing a wide variety of traditional family recipes, along with fast and exciting new healthy recipes that your family will love!!! Fully detailed instructions on how to prepare the recipe correctly, time and time again.

Chef Thomas Gosney’s personal notes for every recipe. Johnson and Wales Graduate, AAA five Diamond corporate hotel chef. Over 16 years as a private chef for high profile clientele. Giving an insight into Thomas Gosney’s private tricks and tips for executing excellent cuisine!

DEDICATIONS

Most of all I would like to start out with my grandmother, Helen Ling Gosney; you are the reason for who I am today. I hope you are watching me shine, God Bless You. To my mother, Barbara Lee Finfrock Gosney, you are one of the other reasons and also to Pop, my dad, Bob Gosney.

To Suo Kim, I will always love you. And to all of her family Jue,Kofi, Maya, Nalani,Zion, and Insoo, my other brother.

To all of my family members who put up with me through the years. Jim Gosney, Barb, Jessica, Sarah, Sue Bingnear, Mike, Brandon, Jack Topchik, Aunt Butch, Carol Lee, Mike, Jeff and your beautiful families. Also to Debbie Finfrock, Gwen Gardner, Nancy Gosney, David, Diane and Allison. To my daughter, Allyssa Nicole Funk Barrett, call me and let me know how you are doing. To Dave Bingnear, who got me my first real job.

Tim Habbart, who trained me. Steve Warner, who had faith in me. Carol Cillaberti, Jeff Demagestrie and all of my Unionville High School, Pa. friends, John Roberts, and Zeek Hubbard, my guitarist. And to Julie Taylor, my first love. To all my chefs that taught me at Johnson and Wales University, Providence, Rhode Island. To my chefs at the Hyatt Grand Cypress, Orlando, Florida; Rene Mettler, Marco Barbitta and Kenneth Juran. Pam Smith, nutrionist, we started something terrific!

To BIG and all my TWISM family, especially Lucille O’Neal Harrison, we still have a book to do together. Also Joe Cavallerro, my hunting buddy. Mike Wise, New York Times, Joy Bauer, nutritionist. Bill Brown, Jennifer Bowen, my photographer. To anyone else that I forgot that touched my life, I love you all.

Most of all I dedicate this to my son, JAIDEN THOMAS GOSNEY. While you were a baby I began writing this book late at night. Between the bottles and diapers I typed and typed, sometimes when I held you in my arms. When you were six, you asked me, Dad, are you almost done, so we can play? I dedicate this book to you. I LOVE YOU! You are my heart and soul, Thomas.

Stocks and Soups

The proper way to make any broth, is to make a stock. Most sauces are made from stocks but don’t have to be. Any good soup has to begin with a great stock. The process is basic. To extract as much flavor as you can from bones, shells, vegetables, herbs and spices. The process of taking water, and make it so flavorful you want to drink it by the cupful. Basically beef, chicken, and fish bones, shrimp shells, and lobster shells have all of the flavor. This is everything that most people throw away. Most people buy meat, chicken, and fish with the bones removed nowadays. Strange why we pay more money to throw away the flavor? The butcher ends up selling it to people like me. Understanding what to do with it is most people’s problem. In big kitchens NOTHING is wasted. All scrap vegetables; bones or shells are thrown into the stockpot throughout the day. There are different stocks cooking on the stove all day, every day. Most soups of the day are created to utilize leftovers. There are many good canned broths on the market, but nothing can compare to your own. Use items that you like and customize the stocks to you. Adding your personality to your broths, soups, and sauces will bring your food to a new level. Finding a recipe and sharing it with your family is rewarding. Having the family love the food and incorporating the recipe into the family’s history is what you want. The main components of any stock starts with a LIQUID, usually water but not always. Second is VEGETABLES celery, onions, mushrooms, garlic, leeks, and sometimes carrots. I don’t use bell peppers in stocks because I find them too bitter. BONES and SHELLS provide the stock with the corresponding protein flavor necessary. It is not always necessary to use bones or shells for a stock. Using vegetables and aromatics can produce wonderful stocks. I recommend using old corncobs when doing a vegetable stock. AROMATICS. Salt, peppercorns, bay leaf, herbs and spices give the stock flavor and depth. ACID is also important to a stock. Acidic items are wine, citrus fruit, and tomato products. Fresh tomatoes are fine to use anytime. Ketchup, and hot sauce are also forms of acid. They help break down the proteins in the stock and impart a great flavor. The first thing to making a good stock is to start with a good pot. A large one with strong sides and a thick bottom. Start the stock with cold liquid. Sauté the vegetables, brown the bones in most cases. Bring the liquid up to a full boil, reduce heat. Simmer usually for 1-1/2 hours to extract all of the flavors. Beef and veal stocks take a little longer, usually 2-1/2 hours. Fish stocks require a slow simmer. If it boils too rapidly, it will become cloudy. Skim the stock several times, removing the fat and impurities that form on top. Use a large ladle and try to just take the surface of the stock. Taste the stock before removing it from the stove. Make sure it tastes good. Properly seasoned,