Steven Blair - JWU Graduate
Associates in Culinary Arts - Miami
Bachelor's of Science Degree in Marketing - Providence
Associates in Culinary Arts - Miami
Bachelor's of Science Degree in Marketing - Providence
Steven shared his life experiences in Michigan prior to attending culinary school, his interest in JWU and his experiences both while at school and during his internship. In 2005, he left the Miami campus to travel to Germany. He worked at B.A.S.F., a large chemical company, in their owned hotels and restaurant where cooked on the line for the employees at B.A.S.F.
In addition to presenting and recruiting for JWU, Steven worked several years as a kitchen manager but the long, exhausting hours made him long for a more "normal" career choice and so finds himself in schools throughout the New England region each week.
While in Germany, he learned many of their staple dishes, including their signature pasta dish, Spatzle, a combination of flour, eggs, water, nutmeg and salt and pepper. Steven's twist on the dish included the addition of sautéed button mushrooms and kale.
This dish was a huge hit with our foods classes and Steven provided valuable insight on life beyond high school.
For college assistance, feel free to visit www.scholarships.com, www.finaid.org and www.fastweb.com
Mushroom & Kale Spatzle
Yields 4 servings
Ingredients:
For the Spatzle:
1 1/2 Cups all purpose flour
1 tsp fresh nutmeg
1 tsp salt
1 egg
1/2 cup water
1 Gallon salted, boiling water (to cook in)
1 cup button mushrooms
2 cups kale, chiffonade (cut into thin ribbons)
1 tbsp butter
2 tbsp olive oil
1 tbsp fresh parsley
Salt & pepper to taste
Directions:
1. Combine flour, salt, nutmeg in a bowl. Make a well in the middle of the mixture and add the eggs and water. Mix well until all the flour mixture is absorbed.
2. Bring the gallon of salted water to a boil in a large pot. Using your spatzle press (or small colander and a spatula), slowly add the mixture to the boiling water, stirring to keep them from sticking. When the spatzle float, they are done; remove from water and set aside.
3. Over medium heat, heat a sauté pan add oil and butter.
4. Add the button mushrooms and cook until the mushrooms lose their moisture; season with salt and pepper.
5. Add in the cooked spatzle and begin to brown it.
6. Add in the kale and cook until the kale starts to wilt. Check the seasoning.
7. Platter the spatzle and finish with fresh chopped parsley.
In addition to presenting and recruiting for JWU, Steven worked several years as a kitchen manager but the long, exhausting hours made him long for a more "normal" career choice and so finds himself in schools throughout the New England region each week.
While in Germany, he learned many of their staple dishes, including their signature pasta dish, Spatzle, a combination of flour, eggs, water, nutmeg and salt and pepper. Steven's twist on the dish included the addition of sautéed button mushrooms and kale.
This dish was a huge hit with our foods classes and Steven provided valuable insight on life beyond high school.
For college assistance, feel free to visit www.scholarships.com, www.finaid.org and www.fastweb.com
Mushroom & Kale Spatzle
Yields 4 servings
Ingredients:
For the Spatzle:
1 1/2 Cups all purpose flour
1 tsp fresh nutmeg
1 tsp salt
1 egg
1/2 cup water
1 Gallon salted, boiling water (to cook in)
1 cup button mushrooms
2 cups kale, chiffonade (cut into thin ribbons)
1 tbsp butter
2 tbsp olive oil
1 tbsp fresh parsley
Salt & pepper to taste
Directions:
1. Combine flour, salt, nutmeg in a bowl. Make a well in the middle of the mixture and add the eggs and water. Mix well until all the flour mixture is absorbed.
2. Bring the gallon of salted water to a boil in a large pot. Using your spatzle press (or small colander and a spatula), slowly add the mixture to the boiling water, stirring to keep them from sticking. When the spatzle float, they are done; remove from water and set aside.
3. Over medium heat, heat a sauté pan add oil and butter.
4. Add the button mushrooms and cook until the mushrooms lose their moisture; season with salt and pepper.
5. Add in the cooked spatzle and begin to brown it.
6. Add in the kale and cook until the kale starts to wilt. Check the seasoning.
7. Platter the spatzle and finish with fresh chopped parsley.