News from the Chef #4

It has been while since I have updated the site and I do have a few announcements that I like to share. They are mostly just general updates and some new Twitter information but, I think its best to sum it all up in here. So here is, after a short absence, the News from the Chef.

First off, I would like to announce that I do have a separate Twitter account exclusively from The Brony Chef Project. If you have a Twitter account and like to see some up-to-date information, follow @bronychefpro on Twitter. You can see and share different updates on the website and have a sneak peek at the experimenting process of each recipe. So go ahead and follow to your hearts content.  

I would also like to announce that there will be a delay on the newest recipe. Since my parents are selling there house, I couldn't really use there kitchen from experimenting . Until I can find a more suitable space, the next recipe would come by a little later by late February/early March. I will keep you updated on Twitter and Facebook.

That is all the news I just wanted to share. It is a bit short but I do have a very busy schedule. Don't worry, more updates will be coming up really soon.

Brony Chef Project #19: The "Cinna-Coco" Pummel Mocha

While the winters of Chicago still rages on outside, there is warmth beside freinds and good coffee. I recently started to watch more of season 4 and one new character that recently appeared caught my eye. She was only in one episode so far, but she has gained an impressive audience with the fan art and back stories galor. She is a background pony but I believe she could be more if the series give her more air time. She is simply known as Coco Pummel: a designers apprentice and an insiration for a delectable treat.

From "Rarity Takes Manehattan" episode 8, Season 4: Coco beside Suri's Polomare's "New' clothing line.

 

Coco's backstory is somewhat unknown to the series so far, but they are however some clues about her origin durring her first appearence. In the episode "Rarity Takes Manehatten", Coco first appeared as an apprentice to the lieing and deceiving Suri Polomare; a competator designer for the Fashion Week compition. She was shy and somewhat weak willed since she was an intern for Seri, but Coco did started to change when she saw Rarity's example of generosity. At the end of the episode, Coco decied to quit her apprenticeship and got the job of costume set designer for the Manehatten Theater: Thanks to Rarity.

From "Rarity Takes Manehatten" episode 8, Season 4: Coco Pummel giving Rarity the 1st place prize of Fashion Week.

 

Coco is considered what I like to call "the apprentice who became the master" type of character. She decided to guide herself to what she belives is right instead of following an experienced master of the craft who is only successful through unethical practices. Eventhough Coco was weak willed under her apprenticeship, she does have the concious to make better decisions not only for herself but for ethical bussiness practices itself.

The inspiration for Coco was to put in the perspective of Manehatten's caffe scene. I wanted to make something that maybe Coco would get regularly in her neighbor hood to start her day right to face any challange or as an escape from Seri's corruption. I naturally thought about the local coffee houses, arround the city and came up with a "Dessert" coffee drink that adds subtly but originally that Coco represents.

 

The "Cinna-Coco" Pummel Mocha

 

Makes 6 cups

 

Coffee

 

6 cups of hot brewed coffee

 

Flavorings

 

~1/2 cup of coconut milk

 

1/3 cup of coco powder

 

3/4 cup of brown sugar

 

Cinnamon to taste

 

 

 

1. Pour the coffee into individual mugs. (Remember to leave room for the coconut milk.)

2. Add a splash of coconut milk until each cup 4/5 filled up.

3. Add 1 Tablespoon of coco powder and 2 Tablespoons of the brown sugar to each cup and stir.

4. Add the cinnamon on top to taste and serve warm.

 

 

This drink is perfect for any coffee lover who wants to save money while still enjoying the drinks they love. You can serve this drink to to individual guests who want to enjoy some episode disscusstions or lay out some extra ingredients on a table to have a "customizable coffee bar" to create there own pony themed drinks. Although, one of the biggest perks of all is that the coconut milk is lactose, gluten, and soy free: so anyone can enjoy it.

I know this post is little late, but I am still updating. My kitchen is currently being remodeled and there might be some changes to the recipie photos and some delay, but It will look ten times better over time. As for the next recipie, I'm going to have wait and see once the kitchen is done, but for now: I'll try to keep things simple to accommodate my current situation. For now, this is the Brony Chef saying "I bid you all a-do" and enjoy a cup of warm joe this winter.

Posted with Blogsy

Brony Chef Project #18: Big Mac’s Farmhouse Berginon

From the outside, every character on My Little Pony: Friendship is magic is always seemed to be expressive about everyone’s character through great length and quality of there own dialogue. Yet, there is this one character, who doesn’t seem to say much but he is considered as I like to call “The Intelligent and Silent Giant” of the series. A pony that doesn’t really say much but his own character reveals himself through his actions, body language and the tone when he uses his line of “eeuop” and “Nope”. His name is Big Macintosh or Big Mac for short.

From "Hearts and Hooves Day" Episode 17, Season 2: Big Mac Bucking Apples

 

He first appeared in the series during the first episode as a “male drafted character” to provide diversity to the show. Although, through out the first season, Big Mac became his own character when he is revealed to be Applejacks Big Brother. He was essentially, “the rock” of the Apple Family and somewhat of a representative for the common working male figure for a show made for the young female demographic.

Although he is treated as a minor character of the series, featured in only a few episodes with little dialog, his character is more three-dimensional then he appears to be. What lacks in his dialog, he has this inner wisdom that he keeps to himself and rarely shares that knowledge in only the most thought provocative situations. A few examples of those times of inner wisdom from Big Mac would be the biting off more than you can chew discussion with Applejack in “Apple Bucking Season” or when he shared Pinkie Pie his own inner wisdom about taking risks in the recent “Pinkie Apple Pie” episode.

From "Pinkie Apple Pie" Episode 9, Season 4: Big Mac demonstrating his strength.

 

He also has his own signature strength of the physical and the moral. He always works hard and was always honest as Applejack. He never really lied or succumbed to any temptations (exception to the Hearts and Hooves Day episode because he was under the influence of the love poison). He also never uses his physical strength to dominate over anyone else to his advantage, which would be very easy for a pony, his size. He always uses his strength for good and productivity at Sweet Apple Acres. In all he is considered as “gentle giant with little to say but express through his uniqueness.”

The inspiration for this dish was mostly just an excuse to make a stew commonly known as beouf Berginon. True, it is French but, when I was thinking of Big Mac; I thought about how Big Mac is not only a hearty dish but as a wholesome experience that would reflect Big Mac’s hard working nature. I naturally think of a good hearty stew that accompanied with apples to obviously reference the apple family aspect. Naturally, wine would be the perfect match with apples. Plus with the addition of tender stew meat and thick cut bacon, it would be perfect not only for the character itself but for the extremely cold weather that January and for the upcoming February is expecting to come (especially in Chicago).

 

To be frankly honest, this recipe is more of an Americanized version of the classical French dish. I know it’s devious to mess with something that is original and magnificent on its own, but I do want to explore the many possibilities that could turn out amazing. Plus, according to my parents, “Apples do make the dish.” So it may not be the original but at least it tastes good. (I would also like to note that if you plan to shop for these ingredients: you need to be 21 or over to purchase the wine. If you are under 21, you can ask your parents or legal guardian to make the purchase for you.)

 

 

 

Big Mac’s Farmhouse Berginion

 

Serves up to 6-8

 

Meat

 

1 ½ lbs. of Stewing beef or roughly cubed beef shoulder.

 

4 strips of thick cut bacon, Chopped into 16 chunks

 

 

 

Vegetables and Fruit

 

1 red onion, roughly chopped

 

3 medium carrots, medium chopped

 

3 breaburn apples or red delicious, roughly chopped into chunks

 

 

 

Cooking Liquid

 

750 ml Bottle of California Red Wine or Burgundy

 

2 cups of Beef broth.

• Cook your stew meat on a big wide pan on high heat and cook until browned. (Remember to turn and stir the beef to cook on all sides.) Once the stew meat is browned, remove from the pan and set it on the side. Skim the fat on the pan until you have a nice brown coating.

• Using the same pan as you cook the meat, sautee the red onion on the pan and with a wooden spoon, scrap the bottom of the pan to enhance flavor. Cook the onions until soft.

• When onions are soft, add ¾ of the bottle of wine to the pan on high heat to deglaze the pan. Add your stew meat, carrots and the rest of the wine. Bring the stew up to a boil and turn the heat down low to a simmer and let the alcahol evaporate for 2 ½ hours. (If your stew does not have any bubbles coming up during the cooking process, turn the heat up until you see a gentle bubling.)

• After about 2 hours, the stew should be reduced by half of its original volume. Add in your apples and let it cook for 45 more minutes.
• While the stew is cooking, on a separate cast iron pan, cook your bacon until floppy and fully cooked

 

 

Add your bacon and the broth to fold into the stew.

Season to taste and serve with some hearty French bread.

 

This stew is perfect for making large quantities to share with friends, family or even yourself. Its also considered as the perfect economic dish because the cheaper and tougher the meat is, the better the stew gets. Plus, its perfect for potluck parties because if have a warming crock pot or pressure cooker to keep it warm, then the meat will become more tender and the intensity of the wine flavor increases. It will take time, but if you have the afternoon free, you can make a really great meal for yourself and your friends.

I really hope you enjoy this warming and new experience in Brony cuisine. Send in some more suggestions for new recipes at #bronychefproject for more. This is Chef Kyle saying, “I bid you a-do and stay warm.”

 

Posted with Blogsy

The Road to Trot Con 2014: Introduction + Commitment

 Today is the day, I decide to start chronicling my progress and record any helpful tips and advice about attending my first ever Brony Convention. I choose Trot Con as my first because, since it was my first time going to a convention, I would have a taste of it before making plans to go to the official Brony Con next year.

 I wanted to share my experience for those who never really went to a convention or was curious about what a convention is really like and how to have the best time there. The information I come across would come from friends and over the Internet. If you wish to give some suggestions about what I should add on to this advice series, feel free to tweet me @chefkyro or with the hash tag #bronychefproject.

 While I'm on the topic of conventions or cons, I think it’s fitting that we get to the first topic for this series: Commitment. This would be a good first topic because; the first step that a lot people think about before planning a trip is the question “Am I willing to travel there?” or “Is it possible for me to travel?”

For tons of Travelers, for business or pleasure, they must take that first step of deciding to go based on how committed they are to make the journey. 

 For casual  convention goers, the kind of commitment is more like a reward to enjoy what services that conventions might offer. For people with small businesses or artists, it could be an opportunity to show their product or their work to a particular audience and be discovered. No matter how you attend every convention, it’s always important to stay committed to going there and take responsibility for getting there.

 There will be challenges and loops to get to your goal of attending any convention, Brony and non-Brony alike. Con goers might have to save money and spend some time planning what they are going to do there. Yet, when you go through those doors and finally made it to that one convention you always dreamed about going; it is completely worth it. So, my first advice I give to any convention goer as myself is that if you are committed enough to reach for that goal of attending  your first or favorite convention, the reward would be that much sweeter.

  As we dive deeper into the series of The Road to Trot Con, we would explore many other topics about planning, budgeting, meeting your favorite celebrities and many other topics relating to con planning and how you can make your convention experience an enjoyable one. I will try to update at least once a week leading up to Trot Con 2014. Also during the convention im also going to update my experience there to give you more of an insight. It could be more of a vlog type of mini-series but I still have a lot of time to think about it.  

   You can follow me on twitter @chefkyro or on Facebook to see updates and leave any other suggestions of topics you think I should cover. Also, don’t be afraid to comment. I’m open for comments. For now, I will bid you all a-do and see you next week.     

       

Brony Chef Project #17: Daring Do’s Exotic Vegan Fried Rice

With the year of 2014 starting out the New Year and the website revives from its hiatus, there needs to be a dish that needs to be not only new, but daring. There has to be a dish that not only expands ones taste buds but ones courage for change and exploration. To celebrate the revival of the project and the New Year, The Brony Chef Project proudly presents Daring Do and The Exotic Vegan Fried Rice.

From "Read it and Weep" Episode 16, Season 2: Front- Daring Do, Back-Arizol's Minions

Daring Do is a fictional character with Rainbow Dashes favorite book series with the same name. Daring first appeared in “Read it and Weep”: Episode 16 of Season 2 as a fictional book character. She was originally an interpretation of Rainbow Dash’s ego while reading the story. Daring became an inspiration to dash not only because the stories were not only entertaining through her time at the hospital, but through Daring Do as a character who is willing to try new ways of thinking and exploration through Dashes reading.

From "Read it and Weep" Episode 16, Season 2: Prop used-Book

Daring remained more of a side character and somewhat downed played after the episode to reference only when Rainbow Dash is reading. Yet all that changed, when “Daring Don’t” (Season 4, Episode 7) first aired. Daring became more of a real character as herself when she reveals that the stories of her alter ego A.K Yearling writes was based on her own experiences. This confused a lot of fans, since they did mention deadlines and release dates of these stories as the adventures were happening. Although through out the whole episode, Daring revealed to be more of a professional mercenary who works alone to solve her own problems. Yet near the end, Daring became more open to accepting help from others when she needed it from Rainbow Dash. This later inspire A.K Yearling to not only finish the book, but to add a special fan in the story who was willing to become the support of Daring Do.

From "Daring Don't" Episode 4, Season 4: Daring Do disguised as A.K Yearling

The culinary inspiration for Daring Do was to bring up during some reflection of my past posts, specifically BCP #3: Rainbow Dash. I took a look at BCP #3 and asked myself “What exactly could I do differently to reflect Rainbow Dashes interpretation of Daring?” I deiced to use certain influences from Asia and South America to reference Daring Do’s background as an explorer. I also wanted it to also to cook it vegan to add the challenge of going through certain limitations and thinking outside the box, just as Daring Do did. Plus I wanted to add more vegan items to anyone who is vegan to enjoy some more of my creations.

There are also a lot of elements from the Rainbow Dash post I added to the fried rice to bring the similarities of Daring Do and Rainbow Dash into light. First, its very fast to make (if the ingredients are made ahead of time) and easy to prepare. There is a spice component that is similar to rainbow dash but have more exotic flavors of curry and smoked paprika. It is also very healthy as the Rainbow Dash stir-fry with the only difference of using white rice and Extra-Virgin Olive Oil instead of using canola oil. This not only adds a different flavor to the rice and better nutrition value but it could also withstand more heat since it has a very high smoke point.

From "Daring Don't" Episode 4, Season 4: Daring Do and Rainbow Dash

Daring Do’s Exotic Vegan Fried Rice

Serves 4-6 people


Rice
1 cup of dried Balsami or White Rice or 5 cups of cooked rice (Leftover rice can be a good substitute)
2 cups of water
6 Whole Allspice pods
A pinch of salt
The Filling
1 whole pine apple, cut into medium size chunks
1 bell pepper, diced
1 Swiss chard leaf, cut into thin ribbons or chiffonade
1/3 cup of Extra-Virgin Olive Oil to coat the pan.
Seasonings
Dry
1 Tsp of Curry Powder
1 tsp of Paprika
A pinch of cayenne pepper

Wet

1/3 cup of light soy sauce

• If you are using dried rice, rinse the rice in cold water to remove the unnecessary starch. Then add the rice to the small pot of cold water. Then add the allspice and salt to the rice for seasoning. Bring the water up to a boil and put the lid on to let it steam for 10 minutes. Do NOT remove the lid until all of the rice has absorbed the water. Removed the Allspice pods once rice is all cooked. (If using precooked rice, add the allspice in powdered form by a pinch.)

• In a non-sick pan, sauté the Pineapple Chunks in Olive Oil at medium high heat for 15-20 minutes or until caramelized. Remember to turn the pineapple chunks once a while to prevent burning. Once the Pineapple is done cooking, remove the pineapple and remove the pan from the heat. Rinse the pan with water and dry the pan with the paper towel.

• Add a new coating of olive oil to the pan on high heat and add the cooked rice Swiss chard and red pepper to the pan and fold in the vegetables to the rice. About 5-8 minutes of cooking, add the caramelized pineapple to the rice and stir.

• Add the soy sauce to the rice, followed by the dry seasonings and stir until incorporated into the rice. Once mixed, bring the heat down to low to keep warm.

• Place the rice in a bowl and Garnish with some fresh chopped cilantro or any other green herb. Serve.

Daring Do was a fun return to work with since I wanted to do something exciting to bring back the project. For a while, I stopped writing since I decide to go back to school and writing felt more like work then creating something I love. But since the new year of 2014 has arrived, I feel confident that I will bring the Brony Chef Project to new heights and wider horizons while enjoying creating something new and exciting.
Before I go, I do want to mention that I will be attending Trot Con this summer in Columbus, Ohio. I never really attended a convention before, but this would be my first time and I’m really excited. I would post some updates about my experience of getting to the con and share my experiences at the convention itself. I would post these updates once in a while if something develops and some tips I may come across that I would like to share to the other “first-timers” to Trot Con.
That is all I want to say for now. I hope you all had a great holiday season and a happy, healthy new year. For now, it is my pleasure after a long time to say, “I bid you a-do.”

Posted with Blogsy

The Brony Chef Project is Back!!

       Good morning to all and Happy Hearths Warming Eve to all!

       Yes, this is the Brony Chef and I have some exciting news for all of you. After many months of hiatus, I finally have a new recipe in the works! I just finished developing it over the past week and its perfect for the new year of 2014. There are going to be some changes to the website but it would be more consistent and dynamic at the same time.

       One of the new changes is the adding of screen captures from the actuall show. Before I go any further, I do want to say I don't own any of the photos or the show My Little Pony: Friendship is Magic. The Brony Chef Project is a fan-made, non-profit project to show case my recipes; NOT the animation cels.

      The screen captures are there to give the home cook or chef a bit of a visual reference of what the dish represents and how its translated into each character of the show. This would insure that the recipes would come out more frequently and not have to wait for days to get approval from Deviant Artists.

       A Quick Note to Artists: I am here to assure you that your artwork and the links to your galleries will still be on the website. I am still open to accept any art you wish to submit to The Brony Chef Project and showcase it for any character and/or dish you wish to represent. If you wish to submit any art, send it to me through my e-mail at kylehedlund21@gmail.com.    

       I would actually like to show you an example of one of the screen captures to give you an idea of how it would look like for each post.

From "A Pony and Dog Show": Episode 19 Season 1: Fluttershy, Rainbow Dash, Twilight Sparkle, Applejack and Pinkie Pie 

        All screen captures would have a little caption below that features the Episode title, number, and characters appearing left-to-right. This would eliminate all the confusion to those new to the Brony fandom and for people who are curious about which character. For characters who are featured of the post, one of the names would be bold to highlight the character for that post.

        Some other changes may include the editing. I tried to edit before I started a new recipe, but it didn't really work out, since it ended up more like work then fun. I still want to edit my previous posts but I don't want to stop creating just because of a few errors I made. So what I decided to do is for every new recipe, I would then edit an old one. I would then send a tweet announcing the edited post @chefkyro with the hash tag #BCPedit to inform everyone of the new edit.

         Speaking of social media, I'm also planning to tweet more through out Twitter and Facebook with the hashtag #BCP and #bronychefproject to spread the word. I would be posting news, updates and new recipies to spread the word out to everyone. If you are a brony, foodie and/or chef, feel free to spread these hash tags all over. I would also encourage anyone who try the recipes out to show your creations on Instagram or any other site. I'm always curious of how other cooks try out the recipes and what others did differently to represent each character though their own eyes and taste buds.

         Finally, I'm going to make a new goal for 2014. I'm going to attempt to post recipes twice a month or at least once a month if work and school is too much. I really want to post more often to someday not only create recipes for bronies, but to inspire others to go beyond what the definition of cuisine into something greater. It may not happen today or tomorrow, but someday Culinary Romanticism may change the gourmet world for the better.

        That is all I want to say today, but starting in January of 2014: The first recipe in a new era of The Brony Chef Project will begin. For now I bid you all, a-do.        

News from the Chef # 3

It has been too long since I last did a recipe, although instead of an explanation, I will simply tell you the truth.

Recently, I have returned to school to learn how to become an accountant. Now don't worry, I am not giving up on the BCP (Brony Chef Project) any time soon. I am simply make my life more sustainable to create more recipes and make everything easier for everyone. I will still be a chef, but not in the most conventional sense.

I am what most people call a "modern Renascence man." I dabble not only in cooking but also in many different arts, politics and sciences from time to time. So in a way, I'm not really giving up on my dream. I am simply revising it. Although, enough about me.

For news, I have deiced to reread, revise, and edit my past works. I have seen a lot of comments from Facebook about spelling errors and grammar issues. All new recipes would have to be in a halt until every post is revised to the highest quality possible. New posts will pop up once, I have got everything straightened out and more characters analized.

In other news, I have recently went to my first ever Brony Meet-up in Chicago for the first time. The group I was with are known as "The Windy City Bronies" and they are the coolest bunch of people I have ever met. We had a blast up in the Willis (or Sears, whichever doesn't get me killed) Tower and had a nice dinner filled with pizza and conversations with ponies. I met a lot of new friends and I like to thank them for letting me into their group with open arms. Thanks you. If you want to learn more about the many events they hold in the City of Chicago, feel free to follow the Windy City Bronies Facebook page.

I know I haven't been communicating as much as I like, but I am more serious about my writing, revising these recipies and meeting new people along the way to make this project the best it could be. I want to thank you for hanging in there and new material will come soon. This is Kyle Hedlund (AKA Chef Kyro) and Bon appetite, everypony.