Chef Ike Wessner - From Chef Ikes Kitchen to Yours: Recipes that Are Sure to Become Your Familys Favorites

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Recipes That Are Sure to Become Your Familys Favorites

Copyright 2012

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ISBN: 978-1-4759-1115-2 (sc)

ISBN: 978-1-4759-1116-9 (hc)

ISBN: 978-1-4759-1117-6 (e)

Library of Congress Control Number: 2012906354

iUniverse rev. date: 5/22/2012

Contents

I dedicate this book to all my students, past, present, and future, as well as all my friends, family, and especially Mr. Michael Gianoutsos.

After graduation from cooking school, I was very lucky to land a job as pastry chef at the Trumbull Country Club in Warren, Ohio. There I met my culinary father and mentor, Mr. Michael Gianoutsos. Under his guidance, my culinary education actually began. He taught me values, work ethic, and pride in jobs well done. He took me in as part of his family and taught me to believe in myself. His knowledge of food service and business is astounding. Michael always pushed me to the limits of creativity and allowed me to experiment. I shall always be thankful to him for sharing his knowledge and spirit with me.

This cookbook has been in the works for about forty years. I have cooked in restaurants, country clubs, schools, nursing homes, and commercial retail locations, as well as catering and teaching environments. I have traveled and cooked all over the United States and Europe. My last job was as cooking and baking instructor at Lenoir Community College in Kinston, North Carolina, where I had been teaching for about eleven years. I am a graduate of the Culinary Institute of America in Hyde Park, New York, and the University of the State of New York, now known as Excelsior College. I have received the titles of Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE) from the American Culinary Federation.

My love of cooking started when I was approximately nine years old. My father made friends with a pastry chef at the hotel where he was working. One day the chef came to visit, and he made a special birthday cake for my mothera mocha torte. He allowed me to be his assistant, and I fell in love with cooking and baking. My grandmother was an amazing cook as well; she loved to make fancy dinners, and she encouraged art as well as cooking throughout my childhood.

I hope this book can inspire young or young-at-heart persons to try their hands at cooking and to share their knowledge and enthusiasm with family and friends. In my family, affection was shown with food, so through this book I wish to share my affection for you.

This book was written with the idea that the quantity of the recipe can be changed according to the needs of the cook. That is why all the recipes have precalculated ingredients for the different quantities required. I have done this because many of my students and friends wanted recipes they could use for parties, social events, weddings, caterings, or simply dinners at home or with a small group of friends. I hope this makes it easier and more fun for them.

Chapter 1

This recipe has been a country club favorite for years. I first learned about it while living in Cleveland, Ohio, where I had it at a church football party. Everybody went crazy over the dip.

1.With an electric mixer, combine the sour cream, cream cheese, mayonnaise, Parmesan cheese, garlic powder, and cayenne pepper.

2.Mix until well blended.

3.Combine the rest of the ingredients and mix until evenly blended.

4.Place the mixture into a greased baking pan, and bake at 350F till bubbly. Timing will range from thirty to sixty minutes, depending on the size of your baking dish and the quantity you are making. (Note: The larger the baking dish, the longer the cooking time.)

5.Serve with crisps or toasted breads.

Variations:

You may add garnishes, such as pimentos, or add a crust to the top by sprinkling it with Parmesan cheese and bread crumbs. Add some zing to your dip by adding Dijon mustard, Cajun seasoning, or white pepper.

Every country club and caterer in the South has a variation of this recipe. This is classic is always present at teatime in your better Southern tea houses.

1.Place the grated cucumber in a clean cloth and squeeze out the excess liquid. Place the cucumber in a bowl.

2.Add the cream cheese, onion flakes, seasoned salt, and hot pepper sauce. Mix well.