Introducing: "Le Brony Gourmet"

Ever wanted to see a Brony cook like a 5 star chef and teach you how to impress your friends with your new amazing culinary skills? If you do, I have the top notch cooking show for you. If not....I'm not sure what to say but, "it's here to stay weather you like it or not".

Anyways, this is the very first episode based on the very first recipe: Applejack. Feel free to comment and subscribe for more demonstrations to come. Also feel free to Facebook and Twitter the show to share to other friends. It might be in the way for future recipies for the site but I think that this is the best front step forward.

I also want to note that I would make a "remastered" version of the first episode in the near future. It is a little choppy and I do want to fix a few things but I'm still proud of my first try at a cooking show. Without further a-do, here is the first episode of Le Brony Gourmet.

 

 

 

 

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My Story of Opportunity Lost and A New Begining.

I want to share a story with all my readers of this site. I has been a while (as ussual) since I developed one of my recipies or have one of my "tweet-by-tweets" sessions on Twitter. But this story would explain everything that happened before the revival of this site to today where I am writing in my favortie Starbucks enjoying a grande soy cappuccino. This story is true in everyday and it was not as joyful as my other posts of the past,yet I feel as though that people must know about this strange journey I went through. The names of the producers and the company has there names changed to protect the identity of the innocent. This is my story of oppertunity denied in the harshest way.

It all started in November of 2013. I was still taking classes just to find a back-up plan for my life as my culinary career was not moving forward as I imagined. I saw this advertisement for a Food compition show comming to Chicago and they were holding auditions for contestants to participate. I decied to apply just to see if Channel X would respond to my unusual idea of combining ponies with the culinary arts. Channel X is a channel who's main audience was college level heterosexual men. It had many shows about manly things and a lot of programming that My Little Pony would never be in the same ballpark as them. I did the application online and told them everything about the Bronies, The Brony Chef Project, My dish based off of Applejack and I what I do for a living.

After a few days, I got a call back for an audition durring my Christmas break and in January I went to audition in the Northside of Chicago. I wasn't exactly proud of my audition but, I did feel like I did tryed and I could be confident about what I do on the project of MLP:FiM. After a few weeks, they said I made it in to the show and I was on my way for a new career in Food television.

I've spend 2 months training, practiceing and improving on my dish. I developed many statagies, invest in new equipment and a new wardrobe (that was very expensive) and invited freinds to see me cook and watch my new life unfold. I filled out all the paperwork, take time off of work to be on the show without pay, and spent so much time and energy to bring all my culinary skill and passion to the stage. I felt so happy, excited and proud to be a Brony. I even came out to my co-workers and they become so accepting of who I am. I was ready to be discovered and make my dreams come true.

Yet....that was never going to happen. On the night before my big day on camera, I got a phone call from the producer of the show and I was told I could not particiapte. I did not understand. Why at last minute did the producer cut me out of the show after all that hard work and dedication to start my new food star career on the right foot? I tried to say it was a mistake but, she said that there was too many competators and they must cut people. There reason was so vague that it felt like there was no reason at all. At first, it sounded like they were having financial troubles, but a strange deep down feeling I've had was telling me I was being discriminated for basing my dish on a show originally desined for little girls. I'm not sure if it was not true and it was all a misunderstanding: but the enthusiasm of her voice about the bad news of my misfortune did not help.

I was at work when this happened. I was mad, upset and felt like the door to my new begining was slamed to my face. I had to leave early from work to calm myself down and to recover of what I had left. I walked home cold in the moist April rain to lay on my bed and wondered what I did wrong. After drinking some hard apple cider and watching Faulty Towers, I felt better about myself. Yet, I felt like that whole time of practicing and investing myself into that one show was all for nothing.

Yet, I did not let rejection of Applejacks Skirtsteak and "Bucked-up" Apples destroy me. I picked myself up and I decided to start my own youtube channel. Right now it is still in the planning stages, but the ideas are solid and looking prosperous. I have the pilot of my new series all planed out and ready film by tomorrow. I could not reveal what the premis of this series is, but I can give you guys the title. Le Brony Gourmet.

I want to share this experience with you because I felt like it should be a lesson on how new ideas would not be accepted right away and success does not ride if you get in or not to popular media. I learned that you should never "sell-out" to big companies or T.V shows just to get noticed. For Culinary Artists and many other artists beyond that genere, true success comes from staying true to being who you are and never changing yourself just to get the fame. I now know that in order to become the best new food star, I must stay true to my art and produce my own show to offer what I do have and not what is popular at the moment. When ever a window of opportunity closes in on your face, there is always a sledge hammer to break through the walls and expand that opertunity.

I hope you enjoyed my story and I really hope you check out my new new show "Le Brony Gourmet" on youtube when it comes out. For now, I'll bid you all a-do and stay true to yourself.

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Brony Chef Project #21: Cheerilee's Spring Jubilee Salad

With Winter Wrap-up finnally commenced yesterday, Spring has finally sprung. With a brand new season and warm weather on the horizon, there should be something new and fresh on the BCP. Maybe something that is crisp, happy and celebrates the bright and fresh outlook of Spring itself. Maybe it is time to introduce, one of the very few teachers of Ponyville that fits in with all these descriptions. Allow me to introduce you class to Mrs. Cheerilee.

From "Call of the Cuite" episode 12, Season 1: Mrs.Cheerilee teaching her class about "cutimarks".

 

Mrs. Cheerilee is the school teacher of Ponyville Elementary Schoolhouse and one of the very few characters that became a side character from being in the background early on in the series. Her first "official" appearence started in out in Call of the Cutie as the school teacher of Appleblooms school. She was a bit down played from the speaking role after her second appearence in Show Stoppers, but she did recieve her own episode in season 2 with "Hearts and Hooves Day" with Big Mac. Although since then, she kind of pops in and out though out the whole series with some speaking roles that kind-of involves the plot but not directly referencing to the current situation. Yet, she is still a lovable character despite her lack of screen time, and her character is the perfect fit for the "voice of reason" without sounding cynical.

From "Hearts and Hooves Day" episode 17, Season 2: Cheerilee's and Big Mac's awkward date.

 

To celebrate Cheerilee's Cheerful attitude and positive out look of education, I decied to create a salad that transitions from winter into spring with some small hints of summer. It starts out with some crunchy Kale to provide a seasonality between the Winter months of Febuary to the early crisp and green weather of March. Then some spring vegitables come in to symbolize her blooming disposition with some bright colors. Then I add some sliced chicken glazed with dark cherry jam, red wine vinigir, and some ginger to give it balance in flavor and substance. Finally, the red wine dill vinigerette brings every thing together with its smooth consistancy and verity of color that Sping and Summer could bring together in harmony.

 

 

 

 

 

Cheerilee's Spring Jubilee Salad

 

Serves 2

 

Glaze

 

2 Tsp of Black Cherry Jam

 

1 1/2 tsp of Red Wine Vinegar

 

1/4 tsp of freshly ground ginger

 

Pinch of salt

 

Chicken

 

1 lb. of Boneless Chicken Breats

 

2 Tsp of Extra Virgin Olive Oil

 

A pinch of salt and pepper

 

Salad

 

3-4 Kale leaves chopped

 

1/2 of a red onion, cut into thin rings

 

1 Roma Tomato cut into 6 wedges

 

6 thin slices of Granny Smith apple

 

Dressing

 

1 tsp of Dijon Mustard

 

1/4 cup of Red Wine vinegar

 

1/4 cup of Extra Virgin Olive Oil

 

1 tsp of Dill Weed

 

 

1. Preheat the oven at 350 F and create the Glaze in a very small bowl by combining all of the Glaze ingredients. Set them aside for later.

2. Take the raw chicken and rub the oil, salt and pepper until completly covered. (Remember to also wash your hands immediately after handling raw poultry.)

3. Take out a medium size sauté pan on medium high heat and drizzle a very light coat of extra olive oil (to prevent sticking) in the pan. Place the chicken in the pan and cook until the chicken is golden brown on both sides. Once done, set them to the side and let it rest for five minutes.

4. Take out a sheet pan wrapped in foil and spray some non-stick spay on the pan. Place the two browned chicken breasts on the sheet pan and brush on the glaze that was made earlier with a basting brush or spoon. Then bake the chicken for 13-15 minutes.

5. While the chicken bakes, create the dressing by adding the mustard and vinegar first to the small bowl. Then add the oil in a slow steam to the vinegar/mustard mixture while whipping with a whisk until fully incorperated. Add the dill at the end and stir.

6. Once the chicken is done, let the chicken cool for 5-10 minutes. Then cut the chicken breasts into strips and set aside. (If the chicken is still pink in the middle, broil the chicken on high in your oven for 1-2 minutes or until fully cooked.)

7. Assemble your salad by tossing the chopped vegetables in a bowl with some of the vinaigrette and placing the sliced chicken on top or you can set the kale on the plate and decorate the kale with the other ingredients to create your own Cheerilee Salad. Serve it Family Style or on Individual plates.

This salad is perfect for any occation for a lunch or dinner setting. Weather you want to have a nice, fresh salad to celebrate the Spring or have a nice school lunch if you want something besides tuna fish sandwich and cheez its for the millionth time. (Disclaimer: I absolutly love Tuna Fish sandwich with Cheez-its. I'm just using this as an example of repetitiveness.)

I wanted to create something that could be a lunch that is perfect for any teacher or student to enjoy durring the school day that wants something different. I would go on how this dish is represented and how This represents Cheerilee, but I think I would save that for a "behind-the-scenes" post or make a video of the experimentation process. Although for now, I think I summed up Cheerilee quite nicely.

That's all for this post of the Brony Chef Project. Stay tuned for more recipies, ponies and many other culinary adventures with yours truly, Kyle Hedlund. Although for now, I bid you all a-do.

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Brony Chef Project #20: Derpy's Baked Bad's (Derpy Day Special)

Hello everyone and Happy Derpy Day to all! Today is a very special day because today, after much delay and pondering; I have finnally developed a recipie for the one and only Derpy (A.K.A Ditzy Doo). Before I begin, I do want to say that I wouldn't cover every single little detail of Derpy's history but I will cover some of the most distinctive features of Derpy that is the most signifigent to the fandom. So without further a-do, here is a chefs perspectives of the internet icon known as "Derpy Hooves".

 

From "Applebuck Season" episode 5, Season 1: When Derpy (on top center) said "Muffins!"

 

Derpy first appeared in the very first episode of the series as a background pony. At first she was not really recognized until the Fandom started to notice that one of the background pony's had 2 eyes were going in opposite directions. The reason why she was crossed eyed is quite somewhat unknown. Some say that it was an animation error or just one of the many Easter eggs that was hidden through out the series. After the first episode was aired a 4chan user named Dr. Foreigner, noticed the strange looking mare and named her Derpy Hooves.

From "Rainbow Falls" Episode 10, Season 4: (From left to right) Fluttershy, Bulk Bicepts amd Derpy Hooves gasping at the shocking truth.

 

From that very day, Derpy had became a symbol for the fandoms creativity and the fannon side of the fandom. (If your not sure what "fannon" is, check out the Octavia post down below for more.) She has seen controversy and censorship from veiwers, love and devotion from fans, and recognition from the internet as a symbol for enthusiasm and self-identity. For the actual character herself, she is bubbly, exciteable and always ready to go for any challange for the day that's ahead of her. She is the official Mail Mare of Ponyville (according to the fannon influence from 4chan). She also have a passtion for muffins. She is different from the many other characters, but she is ok being different. This would later on being the philosophy of Derpy Hooves that it is ok to be different. According to Chirstopher Bell from the University of Colorado, Derpy was considered as a symbol for the Brony fandom for being different fromt he other fandoms.The physical character was created by the animators but the personality was collaborated by the fandom itself.

From "Sonic Rainboom", episode 16, Season 1: Derpy just flying by.

 

The culinary inspiration behind Derpy was more of a direct reference to the episode "Applebucking Day" with the accidental creation of "Baked Bads", muffins that everyone got sick from except for Derpy herself. I originally wanted to recreate the recipie word by word but I didn't really wanted to create soda bread in a muffin form. So then instead, I decided to focus more on the different flavors that create a somewhat "Harmonious Scateredness" compisition to represent her carefree nature. Even though some of the ingredients are unussual for a traditional muffin recipie, it still has the same elements and formula for creating any basic quick bread recipie. This would inspire many different variations and customized your very own Baked Bads to create and share.

Derpy's Baked Bads

 

Makes 12 medium muffins or 4 giant muffins

 

 

Candied Bacon

 

4 Strips of Thick Cut Bacon

 

1/3 cup of light brown

 

Black Pepper to taste

 

A can of cooking spray

Dry

 

1 and1/2 cups of all purpose flour

 

1/2 a cup of Whole Wheat flour

 

1 Tsp of Baking powder

 

1/2 cup of Sugar

 

Wet

 

2 eggs

 

1 cup of Milk

 

Flavorings

 

1 Tsp of Fig preservatives or fig spread

 

~1/3-1/2 cup of Crushed Potato Chips

 

1. Preheat your oven to 375 F. While the oven is preheating, wrap 2 sheet pans with tin foil and add a light coat of cooking spray to the top of one pan and the bottom of another.

2. Coat the bacon in brown surgar in a small bowl season with some pepper. Then add the strips of bacon flat on the sheet pan with the coating on top. Add additional brown surgar on top of the bacon if there is any left over. Once your oven is preheated, put the sheet pan with bacon in first, then put the sheet pan with the non-stick coating on the bottom on top of the first sheet. Bake for about 30-40 minutes.

 

3. While the Bacon is cooking combine the dry ingredients in one bowl and the wet ingredients In another. Wrap the bowl of wet ingredients with plastic wrap and place inside the fridge until the bacon is done cooking. Wrap the dry ingredients in plastic wrap as well and set aside at room tempreture.

4. Once the bacon is done cooking, carefully take the bacon out of the pan and onto a cutting board. When you remove the bacon from the oven, bring the heat of the oven to 500 F. Wait for the bacon to cool (~2-3 minutes) before cutting. Chop the bacon into bite size peices and place them in a seperate bowl.

5. Remove the plastic wrap from the both the wet and dry bowl and combine into one big bowl. Stir until dough starts to form. Then add the bacon and other Flavorings to the dough and gentle fold them into the batter until incorperated.

6. On a muffin tin or ramikin, spray a light coat in the cups to prevent sticking. Then add the batter to the muffin cups 2/3 the way full, until the batter is completely used.

7. When adding the muffin try to the oven, turn down the ovens heat to 400 F while baking. If you are making the medium sized muffins, bake the muffins for about 16-18 minutes. If you are baking in the ramikins, bake for about 25-28 minutes.

8. Once done, remove the muffins from the oven and let them cool for 15-20 minutes before removing them from the vessels and serve.

To create the kosher vertion of this recipie: Take 6 slices of turkey bacon with 1 Tsp of honey and bake for about 12 minutes at 375 F.

 

 

This was a very special recipie that was in months of developing. It took quite a lot of time but I think I made Derpy proud. It's the perfect recipie for any type of meetup or just for something different for breakfast.

 

I'm sorry if this post was late. This post was made through out the day and I wanted to be perfect. Better late then never. I hope you enjoy National Derpy Day and hoping there are many more in the near future. For now I bid you all a-do.

 

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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.

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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.”

 

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