Just a quick note of information to send out after a very quiet last few years. I am working on a cookbook in collaboration with two friends and fellow food lovers, Dinah Berntsen and Pat Bilby. As of now, our direction is something in the arena of a taking your cooking game to the next level via a walk through my culinary school training. Wow... that's a mouthful! The title will be much more approachable but that gives you a taste, if you will, of what is to come. ;-)
It is my intention to blog about this process and all recipes and techniques involved, not to exclude all those crazy stories which go along with the process, so... stay tuned!
Wednesday, January 7, 2015
Friday, January 20, 2012
"A Jedi uses the Force for knowledge and defense, never for attack."
Hi Fans ( I think there are 6 of you VIP's!),
I am feeling the need to support a culinary professional who is under attack. Paula Deen.
I am not quite sure why other professionals in this field feel it is necessary to weigh in on her health and diet. I am not necessarily a huge fan of Ms. Deen, but her food is exceptionally good and one is allowed to eat any type of food one chooses to eat when one chooses to do so. It is called freedom.
One is also free to speak about that food and live their life anyway they choose. That is called autonomy.
It is the elite who need to control the lives of others.
Now, I don't want to be unkind to anybody, but let us not be unkind to Ms. Deen.
I come from southern roots as does my husbands family. That is a cultural type of food which should be valued and appreciated. That doesn't mean it is healthy... it does mean there may be more responsibility to oneself when eating that style of cooking.
Last night I made pinto beans with ham hocks and buttermilk cornbread (see picture above). That is good eating! I did a quick cook of those beans then simmered them for hours with homemade chicken stock and a couple of ham hocks (which rendered flavor and very little fat), bay leaves and some parsley stems. When they were done I ate them the way my mother taught me - with sweet pickles and sweet pickle juice - oh law, that is good stuff. My son added Texas-style bbq sauce!
Cheese and green chili made a admirable addition to the cornbread batter... and that bread would have been healthier for me if I hadn't put so much butter on each delectable slice that entered my mouth - oh law that is good stuff too. The men in my family add that very healthy syrup, called honey, on their cornbread. :-)
Speaking of cornbread, maybe one of the most poignant times I had this Christmas was in the kitchen with my husbands mother and sister, trying to remember the family buttermilk cornbread recipe. There was so much history to this recipe. The Grandmother could tell when she got it just right based on it's consistency and that the amount of soda used was based on just how acidic the buttermilk was. You could never just follow a recipe - you had to taste your ingredients and adjust! I was listening and combining ingredients based on their recollections. We were cooking for 15 so I used the cast iron skillet (that weighs about 50 lbs) and deposited that golden batter into the preheated monster skillet. Let me just say this... We didn't make enough :-)
Live and let live... and definitely let that southern cookin' LIVE!
I am feeling the need to support a culinary professional who is under attack. Paula Deen.
I am not quite sure why other professionals in this field feel it is necessary to weigh in on her health and diet. I am not necessarily a huge fan of Ms. Deen, but her food is exceptionally good and one is allowed to eat any type of food one chooses to eat when one chooses to do so. It is called freedom.
One is also free to speak about that food and live their life anyway they choose. That is called autonomy.It is the elite who need to control the lives of others.
Now, I don't want to be unkind to anybody, but let us not be unkind to Ms. Deen.
I come from southern roots as does my husbands family. That is a cultural type of food which should be valued and appreciated. That doesn't mean it is healthy... it does mean there may be more responsibility to oneself when eating that style of cooking.
Last night I made pinto beans with ham hocks and buttermilk cornbread (see picture above). That is good eating! I did a quick cook of those beans then simmered them for hours with homemade chicken stock and a couple of ham hocks (which rendered flavor and very little fat), bay leaves and some parsley stems. When they were done I ate them the way my mother taught me - with sweet pickles and sweet pickle juice - oh law, that is good stuff. My son added Texas-style bbq sauce!
Cheese and green chili made a admirable addition to the cornbread batter... and that bread would have been healthier for me if I hadn't put so much butter on each delectable slice that entered my mouth - oh law that is good stuff too. The men in my family add that very healthy syrup, called honey, on their cornbread. :-)
Speaking of cornbread, maybe one of the most poignant times I had this Christmas was in the kitchen with my husbands mother and sister, trying to remember the family buttermilk cornbread recipe. There was so much history to this recipe. The Grandmother could tell when she got it just right based on it's consistency and that the amount of soda used was based on just how acidic the buttermilk was. You could never just follow a recipe - you had to taste your ingredients and adjust! I was listening and combining ingredients based on their recollections. We were cooking for 15 so I used the cast iron skillet (that weighs about 50 lbs) and deposited that golden batter into the preheated monster skillet. Let me just say this... We didn't make enough :-)
Live and let live... and definitely let that southern cookin' LIVE!
Wednesday, August 17, 2011
“A hard beginning maketh a good ending.”
It is difficult to find the appropriate title for this final culinary school blog. Other options were:
"Every end is a new beginning"; “If you want a happy ending, that of course depends on where you stop your story.”; "It's never over til it's over."; or, “You won't realize the distance you've walked until you look around and realize how far you've been.” But, I think the one I finally chose was the most appropriate (and it is short) - "A hard beginning maketh a good ending."
After reading through a few of my earlier postings, I am reminded of the stress of those first months... WHAT AM I TALKING ABOUT? It was really a stress from the first to the last. At this point I can admit that it was good stress. Mind-altering stress. Refining, revamping, sharpening stress. I finally made it to the end... the good ending - graduation.
I matriculated Friday, August 12th. A day to be entered into the annals of Gayle's life history as a defining moment. I was soo happy. I was ecstatic. My feet barely touched ground all day. I smiled and was friendly to all fellow human beings - so tolerant of their driving as I traveled the California freeways; so benevolent to all tourists crowding my little town. I think I was perfect on August 12 - that one shining day. Well, truthfully, I guess you can't really be perfect if the only person you are thinking about all day is yourself. :-o
I did my hair to impeccability; I ironed my chef's coat to faultlessness; I chose the ideal pair of shoes and chose divine, yet understated earrings... and then proceeded to harass my husband, sons, and sister to get going because I was afraid we would be late. We were 30 minutes early. :-)
When we arrived and I caught the first glimpse of my fellow students, I cried out, (to myself) "My people!" I couldn't really say that out loud to young people in their early 20's. Those friends with whom I had shared the kitchen trenches. Those associates who had competed in the culinary arena and won the battle. We graduated together, just like we started... together.
There was only one difference... I got the President's Award. :-)
Oh yes, I did.
"Every end is a new beginning"; “If you want a happy ending, that of course depends on where you stop your story.”; "It's never over til it's over."; or, “You won't realize the distance you've walked until you look around and realize how far you've been.” But, I think the one I finally chose was the most appropriate (and it is short) - "A hard beginning maketh a good ending."
After reading through a few of my earlier postings, I am reminded of the stress of those first months... WHAT AM I TALKING ABOUT? It was really a stress from the first to the last. At this point I can admit that it was good stress. Mind-altering stress. Refining, revamping, sharpening stress. I finally made it to the end... the good ending - graduation.
I matriculated Friday, August 12th. A day to be entered into the annals of Gayle's life history as a defining moment. I was soo happy. I was ecstatic. My feet barely touched ground all day. I smiled and was friendly to all fellow human beings - so tolerant of their driving as I traveled the California freeways; so benevolent to all tourists crowding my little town. I think I was perfect on August 12 - that one shining day. Well, truthfully, I guess you can't really be perfect if the only person you are thinking about all day is yourself. :-o
I did my hair to impeccability; I ironed my chef's coat to faultlessness; I chose the ideal pair of shoes and chose divine, yet understated earrings... and then proceeded to harass my husband, sons, and sister to get going because I was afraid we would be late. We were 30 minutes early. :-)
When we arrived and I caught the first glimpse of my fellow students, I cried out, (to myself) "My people!" I couldn't really say that out loud to young people in their early 20's. Those friends with whom I had shared the kitchen trenches. Those associates who had competed in the culinary arena and won the battle. We graduated together, just like we started... together.
There was only one difference... I got the President's Award. :-)
Oh yes, I did.
Wednesday, August 3, 2011
"And just when you thought you were the coolest person in the room, I walked in."
Okay this Title quote is a little ridiculous, but funny. I want to tell you about my classmate, Jack.
Jack and I are in competition... Jack wants to beat me. I am not sure why; Jack isn't sure why. Probably because I am just there. And now, guess what? I want to beat Jack... badly, very badly!
Jack schools me in knife skills. I school Jack in baking.
Jack is a speed demon. I am more methodical... interestingly enough.
Jack has tons of restaurant experience. I have savvy.
Jack is always first in plating during our practical finals. I always score the highest on written tests... except once.
As reticent to admit this fact, it is true that Jack beat me on a written test. One time. He was ecstatic. He was elated. He was annoying!
In the midst of his overblown, bombastic, extensive, celebration, I said, "Jack, I am going to get you a T-shirt that says "I beat Gayle by one point... ONCE!'" He told me he would wear it if it was black and the writing was white, outlined in gold. Where did I lose control of this competition?
When we paired up as a team for the Garde Manger final, we rocked the kitchen. :-]
I like 19 year old Jack... but not enough to ever let him beat me... again.
Jack and I are in competition... Jack wants to beat me. I am not sure why; Jack isn't sure why. Probably because I am just there. And now, guess what? I want to beat Jack... badly, very badly!
Jack schools me in knife skills. I school Jack in baking.
Jack is a speed demon. I am more methodical... interestingly enough.
Jack has tons of restaurant experience. I have savvy.
Jack is always first in plating during our practical finals. I always score the highest on written tests... except once.
As reticent to admit this fact, it is true that Jack beat me on a written test. One time. He was ecstatic. He was elated. He was annoying!
In the midst of his overblown, bombastic, extensive, celebration, I said, "Jack, I am going to get you a T-shirt that says "I beat Gayle by one point... ONCE!'" He told me he would wear it if it was black and the writing was white, outlined in gold. Where did I lose control of this competition?
When we paired up as a team for the Garde Manger final, we rocked the kitchen. :-]
I like 19 year old Jack... but not enough to ever let him beat me... again.
"Today was good. Today was fun. Tomorrow is another one."
Although I have been quite inconsistent in blogging my experiences of culinary school I have decided it is not too late to continue on...
I have finished my class work and now find myself nearly done with my "externship." I finally found out why it is called - "extern". It is because I am still protected and monitored by my culinary school - boy they just don't let you out of their sight for a minute! :-) To continue, I have been working at the Italian Bed and Breakfast and enjoying the challenge of plating 8 hot breakfast plates with all manner of egg dishes, red, russet, and sweet potatoes, crepes, rolled pancakes, breakfast meats, fruit and vegetable varietals, morning "desserts", hollandaise sauce, sweet tomato/basil sauce, balsamic reductions, caramel, whipped cream - and that just scratches the surface.
Today, among other things I made an apple galette and garnished it with homemade caramel sauce and hand-whipped cream. (Any of my chef's instructors reading this blog? I am following the make-it-yourself imperative!) This dish is considered the morning dessert. It was served with scrambled eggs in puff pastry shell with hollandaise, a hash brown style potato dish with thyme, onion, and garlic, and roasted cherry tomatoes, coffee, cranberry juice, and orange juice. Why am I suddenly so hungry??
Chef Mary let me take the reins the other day and I made ham and cheese crepes with a fried egg on top, served with cinnamon/brown sugar sweet potatoes and a lovely fruit garnish. The breakfast dessert was lemon/blueberry scones and homemade strawberry jam. I know if sounds like I am bragging, but I am truly surprised when it all comes together and people like the final product. Even the couple from Scotland said I could sell my scones there! :-0
I want to move to Scotland... I like bagpipes. I cried when I watched Braveheart. I am Scottish... among other things. I think I could pick up their brogue without any trouble. Ron and I could live on what I make hawking my blueberry lemon scones on street corners. Hmm...
One of the most delightful things about this B&B is the visitors. We have had guests from China, Poland, The Netherlands, Sweden, Norway, Germany, England, Scotland, Canada, Knoxville Tennessee, Colorado, Illinois, South Carolina, New York, Arizona, Pennsylvania, etc., etc. What fun to serve all these lovely folks breakfast at 9 AM en masse at the round table in the dining room!
I may have been made for this job... I feel quite sure I like the cooking and the people together!
Graduation is August 12 at 6 PM. I had my school coat altered so the shoulders actually fit, and I found out I don't have to wear the elastic-waist, black and white striped pants. Zipp-idy-do-dah! I can wear plain black pants or a skirt!!
I am proclaiming, like Dr. Suess, "Today was good. Today was fun. Tomorrow is another one!"
I have finished my class work and now find myself nearly done with my "externship." I finally found out why it is called - "extern". It is because I am still protected and monitored by my culinary school - boy they just don't let you out of their sight for a minute! :-) To continue, I have been working at the Italian Bed and Breakfast and enjoying the challenge of plating 8 hot breakfast plates with all manner of egg dishes, red, russet, and sweet potatoes, crepes, rolled pancakes, breakfast meats, fruit and vegetable varietals, morning "desserts", hollandaise sauce, sweet tomato/basil sauce, balsamic reductions, caramel, whipped cream - and that just scratches the surface.
Today, among other things I made an apple galette and garnished it with homemade caramel sauce and hand-whipped cream. (Any of my chef's instructors reading this blog? I am following the make-it-yourself imperative!) This dish is considered the morning dessert. It was served with scrambled eggs in puff pastry shell with hollandaise, a hash brown style potato dish with thyme, onion, and garlic, and roasted cherry tomatoes, coffee, cranberry juice, and orange juice. Why am I suddenly so hungry??
Chef Mary let me take the reins the other day and I made ham and cheese crepes with a fried egg on top, served with cinnamon/brown sugar sweet potatoes and a lovely fruit garnish. The breakfast dessert was lemon/blueberry scones and homemade strawberry jam. I know if sounds like I am bragging, but I am truly surprised when it all comes together and people like the final product. Even the couple from Scotland said I could sell my scones there! :-0
I want to move to Scotland... I like bagpipes. I cried when I watched Braveheart. I am Scottish... among other things. I think I could pick up their brogue without any trouble. Ron and I could live on what I make hawking my blueberry lemon scones on street corners. Hmm...
One of the most delightful things about this B&B is the visitors. We have had guests from China, Poland, The Netherlands, Sweden, Norway, Germany, England, Scotland, Canada, Knoxville Tennessee, Colorado, Illinois, South Carolina, New York, Arizona, Pennsylvania, etc., etc. What fun to serve all these lovely folks breakfast at 9 AM en masse at the round table in the dining room!
I may have been made for this job... I feel quite sure I like the cooking and the people together!
Graduation is August 12 at 6 PM. I had my school coat altered so the shoulders actually fit, and I found out I don't have to wear the elastic-waist, black and white striped pants. Zipp-idy-do-dah! I can wear plain black pants or a skirt!!
I am proclaiming, like Dr. Suess, "Today was good. Today was fun. Tomorrow is another one!"
Friday, May 20, 2011
Phyllo: "flaky, tissue-thin layers of pastry used in baked desserts and appetizers"
I have of late been obsessed with phyllo (filo) dough. I can't sleep at night because I am thinking phyllo dough. I find my mind wandering off into thoughts of spanakopeta and... phyllo layered desserts. "Gayle," you ask, "why are you obsessed with this culinary product?" "Why," I respond, "I think because I have to use it in my final practical exam... I also have to use over 30 other ingredients!" (Have this instructors lost their minds??) The question is valid and my answer banal... why a fancy for this particular element? Hmm... Maybe because it's a challenge to use... keeping it covered and moist, brushing butter on each layer without breaking the fine gossamer sheets. Maybe it brings back memories of spanakopeta in the late 70's early 80's when I made it, with great trepidation, for some collegiate function. Maybe because it just tastes so dang good! You may think I am overstating this obsession, but truly, I am not.
I was talking to some friends the other day about people being obsessed with elements of life. "What is that about?", said I. "I'm not obsessed about anything." "I am too easily distracted to become bewitched by one thing." "I have a broad range of interests." Clearly, some self actualization needs occupy some my waking moments... maybe the middle of the night, wide awake, obsessing moments too.
I was talking to some friends the other day about people being obsessed with elements of life. "What is that about?", said I. "I'm not obsessed about anything." "I am too easily distracted to become bewitched by one thing." "I have a broad range of interests." Clearly, some self actualization needs occupy some my waking moments... maybe the middle of the night, wide awake, obsessing moments too.
Monday, April 25, 2011
"Someday is not a day of the week." -Benjamin Franklin
Well today is "someday"... finally. I haven't logged in my experiences for a month, and instead of saying someday, I am saying "today', by gollie!
I have finished Cuisine III and a very hairy final. We had to present four courses of 2 identical plates to the Chef in 4 hours. I created the most elaborate timeline which I have developed to date. It worked well. Once I found out what was in the "market basket" I only had a few adjustments that had to be made. I made an asparagus soup, an appetizer... can't remember what it was; the entree was grilled lamb chops, with some kind of vegetables (I can't remember what they were either :-o), and a panko encrusted polenta; dessert was a white chocolate panna cotta with Grand Marnier. I have never experienced a final which everything went smoothly. :-] My hands were shaking so badly during the knife skills portion I wasn't sure if I could cut anything straight. I ask myself, "why are you so stressed over these knife skills?" Myself didn't have a good answer, but the test was survived and I managed an A-.
Last Thursday was the final for the nutrition section. During these nutrition classes we cooked without any fat, sugar or salt... can I just say, you may be able to cook without one, but not the others. At least not at the same time. The best thing we made were oatmeal cookies (applesauce instead of fat). The final was only 3 courses and it seemed like a cake walk (or a nonfat yogurt walk) compared to Cuisine III. We were allowed to choose a nutritional focus - mine was "lowfat/ low cholesterol... not sugarfree!! I made a delightful composed crab salad which had a orange/honey vinaigrette and an entree of sea bass and fruit salsa (pomegranate, orange, blueberries, and serrano chili's) with cilantro couscous and roasted vegetables. The dessert I made was a fruit smoothie (served in a cute little sherry glass) with banana schnapps, and the oatmeal cookies.
I have finally reached a point where I am feeling some confidence and freedom to experiment a little bit in class. It has taken me a while to learn the ropes - to understand what the expectations are and how to meet them. Eureka - free at last!! Why is it these young adult classmates didn't seem to have these barriers I experience? I could probably figure it out, but don't really think it would have added-value to my life, especially since that is water under the bridge at this point. (That is a big bunch of baloney or "hooey" as my father used to say.)
This week we start "Garde Manger" aka salads, charcuterie, etc. We will be working in teams, as usual, but our final will be working in teams as well. I love working in teams! I am a youngest child - I am social! I need brainstorming! I need... people!
I have finished Cuisine III and a very hairy final. We had to present four courses of 2 identical plates to the Chef in 4 hours. I created the most elaborate timeline which I have developed to date. It worked well. Once I found out what was in the "market basket" I only had a few adjustments that had to be made. I made an asparagus soup, an appetizer... can't remember what it was; the entree was grilled lamb chops, with some kind of vegetables (I can't remember what they were either :-o), and a panko encrusted polenta; dessert was a white chocolate panna cotta with Grand Marnier. I have never experienced a final which everything went smoothly. :-] My hands were shaking so badly during the knife skills portion I wasn't sure if I could cut anything straight. I ask myself, "why are you so stressed over these knife skills?" Myself didn't have a good answer, but the test was survived and I managed an A-.
Last Thursday was the final for the nutrition section. During these nutrition classes we cooked without any fat, sugar or salt... can I just say, you may be able to cook without one, but not the others. At least not at the same time. The best thing we made were oatmeal cookies (applesauce instead of fat). The final was only 3 courses and it seemed like a cake walk (or a nonfat yogurt walk) compared to Cuisine III. We were allowed to choose a nutritional focus - mine was "lowfat/ low cholesterol... not sugarfree!! I made a delightful composed crab salad which had a orange/honey vinaigrette and an entree of sea bass and fruit salsa (pomegranate, orange, blueberries, and serrano chili's) with cilantro couscous and roasted vegetables. The dessert I made was a fruit smoothie (served in a cute little sherry glass) with banana schnapps, and the oatmeal cookies.
I have finally reached a point where I am feeling some confidence and freedom to experiment a little bit in class. It has taken me a while to learn the ropes - to understand what the expectations are and how to meet them. Eureka - free at last!! Why is it these young adult classmates didn't seem to have these barriers I experience? I could probably figure it out, but don't really think it would have added-value to my life, especially since that is water under the bridge at this point. (That is a big bunch of baloney or "hooey" as my father used to say.)
This week we start "Garde Manger" aka salads, charcuterie, etc. We will be working in teams, as usual, but our final will be working in teams as well. I love working in teams! I am a youngest child - I am social! I need brainstorming! I need... people!
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