Three Keys to Being a Good Cook: Advice From a Master Chef
3335 days ago
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Cutco has been a participant of the Epcot International Food and Wine Festival for the past 9 years and each year our friend, Certified Master Chef Fritz Sonnenschmidt, has offered his sage advice on cooking to festival attendees.
This year he shared with our audience his take on what it takes to be a good cook. Chef says it boils down to three things.
• Cook simple
• Concentrate on flavor
• Cook what you know
They're three simple ideas, but they say so much. Chef Sonnenschmidt says if you work on those three things, you'll naturally progress in your cooking skills.
At the festival this year, he shared a recipe that speaks to that advice. This German Fleisch Salad has no fancy ingredients, requires little to no cooking and tastes amazing.
The crowd that sampled the dish at this year's festival gave it rave reviews.
Ingredients
Meat Salad
- 1 1/4 pounds Mortadella, julienned
- 1 1/4 pounds bologna, julienne
- 1 1/4 pounds turkey, juilienne
- 2 ounces dill pickles and some of the pickle juice
- 1/4 cup peeled apples, julienne
- 1/4 cup Munster cheese, julienne
- 6 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons chopped dill
- 2 teaspoons chopped parsley
- Salt, pepper and some sugar to taste
Pickled Zucchini Boat
- 1 medium-sized zucchini
- 1/4 bottle of barbecue sauce
- 2 to 3 tablespoons balsamic vinegar
- 2 to 3 tablespoons of chicken broth or water
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, mashed
- Salt, pepper and sugar to taste
Directions
- Combine Mortadella, bologna, turkey, dill pickles, apples, and cheese with mayonnaise, pickle juice and sour cream. Add dill and parsley and mix well. Season with salt, pepper and sugar. Marinate 12 hours in the refrigerator. Mix again and adjust seasoning before serving.
- Cut zucchini in half lengthwise. Remove seeds and cut into 6 portions. Grill or saute for 5 minutes. Combine all other ingredients for a marinade. Mix with zucchini well. Cover and marinate 12 hours.
- Place zucchini on a plate, top with Fleisch salad and garnish with dill. Serve with slices of pumpernickel bread.
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