"When I pass a flowering zucchini plant in a garden, my heart skips a beat"...
Zucchini is... yummy. Wait, Wait, Wait!! I know I am about to lose 1/2 of you. Those of you who think zucchini is mushy or tasteless, unwelcome on any level. Just hear me out. Please.
There is only one blueprint in the approach to zucchini which finds itself widely accepted by the masses. I know this because I have served it to countless people, some who do not take offense to the vegetable in question and others who abhor it. The latter only acquiesces after a determined assault on their open mindedness, which is supposedly the call letters of today's culture, and that usually gets the door open to one bite... and that's all I need.
I am about to share the super duper secret method of fabricating a vegetable so disliked that I fear their price may skyrocket by the shear numbers of those rushing out to their local grocery to purchase them. (Is zucchini a traded commodity?) Lest, I be misunderstood let me say, whereas I am usually a star secret keeper, this tactic does not fall under the irrevocable friendship clause. I did not create this method I am just divulging it to you.
Marinate it. Simple, uncomplicated, delicious and quick.
Here are some captivating ideas... I'm not yet a great recipe writer so I will share an outline of ideas which I have tried with great success:
Ground Rules- You will marinate (not swimming in it though; just enough to cover the surface of the slices) in lemon juice and a good olive oil. Don't you love the simplicity here?
Idea #1 Make a lot of this because it will disappear faster than you can imagine!
Thinly slice zucchini (buy an inexpensive* hand held slicer if you don't have a mandolin)
Fan slices out on a serving plate either in a circular fashion or vertical rows or just pile
them up if you want to.
Sprinkle sliced leeks and/or chopped green onion over the gorgeous display
Generously (but not drowning), squeeze lemon juice to cover slices. Drizzle with a good
olive oil (the better the oil, the better the final product)
Top with chopped herbs (use your favorite; I use parsley and thyme which most people
find inoffensive), Parmesan, Boursin (you'd be crazy not to use this cheese), kosher salt
and pepper. Here is your license to play with flavor... just don't use any overpowering
flavor like garlic or red pepper, etc.
Cover tightly with plastic wrap and refrigerate until the zucchini softens. (Don't ask how
long this takes... 30-60 minutes maybe :-< ) Serve as appetizer or side. This is really
fresh and lends itself to summer, or those of the dieting persuasion, but read
on for cooler weather ideas...
Idea #2
Implement Idea #1 but place all zucchini, lemon juice, olive oil, salt and pepper
into a plastic bag.
Shake to cover all slices.
Cover this mixture over a large slice of butter-sauteed French bread (out of this
world!), flatbread, foccacia, or ciabatta.
Sprinkle with the herbs, Boursin (yum), Parmesan, someone even told me I added
bacon once... Well, that was brilliant, if I do say so myself.
Idea #3
Thinly slice zucchini (at least 3-4) and put into a plastic bag along with a generous (don't drown the poor things) amount of lemon juice and the good olive oil. Shake to
cover all surfaces of slices and refrigerate for about an 1 hour.
Either buy ready made flatbread or precook a flat, thin pie crust until just done (not brown)
Spread a thin layer of Boursin (everytime I type that word my mouth starts watering) on
this base and cover with concentric circles of marinated zucchini. Drizzle with a little
more really good olive oil.
Bake at 400 degrees until zucchini just starts to brown... 15 minutes maybe.
Sprinkle with herbs, thoroughly cooked bacon (possibly) and parmesan and serve. This
is good even when it cools to room temperature which makes it a great appetizer to
share when you offered to bring something to a friends dinner party.
There are a hundred thousand ideas of how to use this scrumptious mixture to delight your family or guests. Imagine away!
*I was going to say cheap, but my sister says that is a less appealing adjective.
P.S. Thanks Facebook friends for all your comments on the last blog! Every one was helpful and all comments are fun to read. One day I'll figure out how to respond separately to each of you. Whereas, I can cook, I can't do all things Facebook.
Tuesday, January 20, 2015
Wednesday, January 14, 2015
"A recipe has no soul. You, as the cook must bring soul to the recipe."
I had the pleasure of teaching my first official cooking class last week... well, it was a barter deal but that's like getting paid, right? Anyway, it was a lovely couple who were interested in learning about seafood.
As I contemplated and planned prior to the event, I was not shocked to notice some of the old cooking school compulsiveness bubbling to the surface. It was a bit like the market basket finals of old in that there was a specific time frame and 3 dishes to demonstrate. Yet I reminded myself, I am totally in control here, took a deep breath and enjoyed every minute of the process.
Here is the menu:
Three Small Plates
Crab Cakes Three Ways with Spicy Thai Aoili
Lime Basil Vinaigrette
Lemon Garlic Remoulade
Perfectly Sauteed Scallops with a Green Apple Spring Mix Salad/ splash of lime
juice and Basil Olive Oil
Chilean Sea Bass with Tomato, Shallot, Basil Salsa finished with a Parmesan Panko
Crust
Everyone (all two of them) seemed happy at the end of 1 1/2 hours of cooking and eating... including me! And I have another class to teach next week! This is a free class because I need some guinea pigs!
The cookbook is developing some shape. I am working hard on stock and sauce recipes right now and some recipes in which to use them and my dear colleagues are working on cooking the recipes and book publishing details. But this work needs a title, and we three haven't been struck by anything yet...
Three Cooks Create Culinary School in Your Kitchen... too long
Culinary School for Dummies... too offensive
Culinary School - In Abbreviation... too ridiculous.
Home Cooks Learn Culinary School Secrets... I like the secrets part
Any ideas??
I had the pleasure of teaching my first official cooking class last week... well, it was a barter deal but that's like getting paid, right? Anyway, it was a lovely couple who were interested in learning about seafood.
As I contemplated and planned prior to the event, I was not shocked to notice some of the old cooking school compulsiveness bubbling to the surface. It was a bit like the market basket finals of old in that there was a specific time frame and 3 dishes to demonstrate. Yet I reminded myself, I am totally in control here, took a deep breath and enjoyed every minute of the process.
Here is the menu:
Three Small Plates
Crab Cakes Three Ways with Spicy Thai Aoili
Lime Basil Vinaigrette
Lemon Garlic Remoulade
Perfectly Sauteed Scallops with a Green Apple Spring Mix Salad/ splash of lime
juice and Basil Olive Oil
Chilean Sea Bass with Tomato, Shallot, Basil Salsa finished with a Parmesan Panko
Crust
Everyone (all two of them) seemed happy at the end of 1 1/2 hours of cooking and eating... including me! And I have another class to teach next week! This is a free class because I need some guinea pigs!
The cookbook is developing some shape. I am working hard on stock and sauce recipes right now and some recipes in which to use them and my dear colleagues are working on cooking the recipes and book publishing details. But this work needs a title, and we three haven't been struck by anything yet...
Three Cooks Create Culinary School in Your Kitchen... too long
Culinary School for Dummies... too offensive
Culinary School - In Abbreviation... too ridiculous.
Home Cooks Learn Culinary School Secrets... I like the secrets part
Any ideas??
Wednesday, January 7, 2015
A New Venture
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!
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!
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!
Friday, March 25, 2011
"Always start out with a larger pot than what you think you need."
It really hasn't taken me this long to lick my wounds, life has just encroached on this blogging thing. I promised the Char-LOTTE story and for the sake of this journal experience, and posterity I am going to do my best to communicate that adventure in a concise manner.
Setting: Baking Final. Kitchen Stadium, San Diego Culinary Institute
Production: 2 Creme Brulee; 1- 8" Almond Creme Fruit Tart; 1 Raspberry Mousse Charlotte
The Narrative: After the chef's signal we students started separately with our Biscuit Cuilliere (Lady Finger Batter), consisting of whipped egg yolk with sugar; whipped egg white with sugar; folded in to flour and corn starch. After creating the dough from a 1/2 recipe several of us noted, upon piping it into circles and long 6" wide strips there didn't seem to be enough batter to create one charlotte. We decided to pool our strengths and mise en place for one more recipe, pipe it out and it would act as reserve for whomever needed it. (The brilliance of this idea will unfold with the story.) At this point I start on my almond tart and creme brulee, but I will not digress into this endeavor, just know it was occurring simultaneously with the charlotte. The biscuit turned out well; a couple of my circles (one for the bottom and one for the middle layer) were a little thin, but acceptable. Time to start the mousse. The Italian Meringue, made earlier, needed to be folded into the raspberry puree (with gelatin.) It had lost a little volume, and was a little resistant to incorporation, but I got there. I added the whipped cream to finish the mousse and was ready to build the charlotte. I cut my circles to fit inside the metal mold and folded my strips of baked biscuit cuilliere around the mold creating the sides. I brushed the bottom circle with the "fruit punch" and proceeded to measure out my mousse with a ladle so the layers would be uniform. It didn't take long to see I was not going to have enough mousse for this charlotte, but I had already started filling the mold, so I couldn't remove what mousse I had already used. If I was lucky it would be 2/3 full (probably a result of fallen Italian Meringue and too much work incorporating it.) This would not do! I can't present a charlotte 2/3 full. This would mean failing this final and having to repeat this day all over again... NEVER! What could I do quickly? Add whipped cream to some puree and gelatin was my best bet - the layer would be slightly different, but it was the only option I could conjure up during the time I had and the other platings and desserts I had to give the chef. I went in search of more puree and heavy cream - there was NONE. NONE! Oh gracious, I am doomed. I could mound fruit on top - the chef would never go for that. Ergh. Then the reach-in refrigerator door opened and light from heaven poured forth from it's miraculous chamber and out came... yes Raspberry Mousse. One full quart my partner and I had refrigerated (10 days prior to this day) when we were creating them in class. I melted down that gelatinized mousse on the induction burner and went in search for (Please, God) and extra circle layer. I found one. In short, I had a 3 layered charlotte. To present the desserts we had to show the whole creation minus one piece which was plated and garnished to the nines. The chef cocked his head sideways as he judged my charlotte and said, "This charlotte has three layers." I said, "I know." He said with a grin, "I don't think we have ever had a three layered charlotte presented for a final."
I got an A. God be praised. Thank you whoever had that inspiration to make extra biscuit cuilliere.
Do you see the hand of the kindest of Gods in this? Boy, I do. And I learned this lesson (which goes back to the title of this blog): Not only use a larger pot than you think you need, make extra batter and filling or extra everything for a culinary final.
Setting: Baking Final. Kitchen Stadium, San Diego Culinary Institute
Production: 2 Creme Brulee; 1- 8" Almond Creme Fruit Tart; 1 Raspberry Mousse Charlotte
The Narrative: After the chef's signal we students started separately with our Biscuit Cuilliere (Lady Finger Batter), consisting of whipped egg yolk with sugar; whipped egg white with sugar; folded in to flour and corn starch. After creating the dough from a 1/2 recipe several of us noted, upon piping it into circles and long 6" wide strips there didn't seem to be enough batter to create one charlotte. We decided to pool our strengths and mise en place for one more recipe, pipe it out and it would act as reserve for whomever needed it. (The brilliance of this idea will unfold with the story.) At this point I start on my almond tart and creme brulee, but I will not digress into this endeavor, just know it was occurring simultaneously with the charlotte. The biscuit turned out well; a couple of my circles (one for the bottom and one for the middle layer) were a little thin, but acceptable. Time to start the mousse. The Italian Meringue, made earlier, needed to be folded into the raspberry puree (with gelatin.) It had lost a little volume, and was a little resistant to incorporation, but I got there. I added the whipped cream to finish the mousse and was ready to build the charlotte. I cut my circles to fit inside the metal mold and folded my strips of baked biscuit cuilliere around the mold creating the sides. I brushed the bottom circle with the "fruit punch" and proceeded to measure out my mousse with a ladle so the layers would be uniform. It didn't take long to see I was not going to have enough mousse for this charlotte, but I had already started filling the mold, so I couldn't remove what mousse I had already used. If I was lucky it would be 2/3 full (probably a result of fallen Italian Meringue and too much work incorporating it.) This would not do! I can't present a charlotte 2/3 full. This would mean failing this final and having to repeat this day all over again... NEVER! What could I do quickly? Add whipped cream to some puree and gelatin was my best bet - the layer would be slightly different, but it was the only option I could conjure up during the time I had and the other platings and desserts I had to give the chef. I went in search of more puree and heavy cream - there was NONE. NONE! Oh gracious, I am doomed. I could mound fruit on top - the chef would never go for that. Ergh. Then the reach-in refrigerator door opened and light from heaven poured forth from it's miraculous chamber and out came... yes Raspberry Mousse. One full quart my partner and I had refrigerated (10 days prior to this day) when we were creating them in class. I melted down that gelatinized mousse on the induction burner and went in search for (Please, God) and extra circle layer. I found one. In short, I had a 3 layered charlotte. To present the desserts we had to show the whole creation minus one piece which was plated and garnished to the nines. The chef cocked his head sideways as he judged my charlotte and said, "This charlotte has three layers." I said, "I know." He said with a grin, "I don't think we have ever had a three layered charlotte presented for a final."
I got an A. God be praised. Thank you whoever had that inspiration to make extra biscuit cuilliere.
Do you see the hand of the kindest of Gods in this? Boy, I do. And I learned this lesson (which goes back to the title of this blog): Not only use a larger pot than you think you need, make extra batter and filling or extra everything for a culinary final.
Friday, March 18, 2011
"Dogs are wise. They crawl away into a quiet corner and lick their wounds and do not rejoin the world until they are whole once more."
I have just been dealt a harsh blow... :-] I did not even get the opportunity to audition and interview with my first choice for the pivotal externship. Admittedly, it was a huge stretch. I am not giving up... I have responded with as many positive comments and additional possibilities within their establishment and now I will wait to hear back, or after hearing back again, will come up with yet another idea in order to tell them how much they need me in their kitchen. This is exhausting! ;-]
Right now, I need to retreat and lick my wounds... I have never really thought of myself as dramatic, and truly I am saying all this with a certain amount of my tongue in my cheek. I know important life events are rarely funneled through one experience which seems crucial. I will leave room for God to work.
No culinary info today (too busy feeling sorry for myself), except to say (I always have something to say), I passed my baking final with an A. Thanks be to God! More later about that Char-LOTTE adventure and my friendly competition with one student.
Right now, I need to retreat and lick my wounds... I have never really thought of myself as dramatic, and truly I am saying all this with a certain amount of my tongue in my cheek. I know important life events are rarely funneled through one experience which seems crucial. I will leave room for God to work.
No culinary info today (too busy feeling sorry for myself), except to say (I always have something to say), I passed my baking final with an A. Thanks be to God! More later about that Char-LOTTE adventure and my friendly competition with one student.
Friday, March 4, 2011
“Ye shall offer up a cake of the first of your dough for an heave offering: as ye do the heave offering of the threshingfloor, so shall ye heave it.”
I hate baking.
Well, I hated it from 8AM-12:30PM yesterday. :-] We had a different instructor, and the pace was very different. It was good to learn from someone new, but hard to adjust for this (hmm, shall we say more mature) culinary student. In that period of time we produced a creme anglaise, an ice cream base, a sorbet base, a chocolate souffle and a sponge cake. Our souffle exploded, our ice cream base overcooked, and our sponge cake didn't look like anyone elses after baking. I cleaned up the souffle ramekin as best I could, garnished it with raspberries and powdered sugar to hide some defects and plated it with a tiny bowl of creme anglaise. I strained the ice cream base through a fine chinois twice, poured it into a hotel pan with lots of surface area and put that pan in an ice bath in order to cool it down as fast as possible (we were behind). I just mourned over the sponge cake. Did I mention the new chef was the Executive of the entire program?? I went on our lunch break, to lick my wounds, anticipating... the worst afternoon know to man. It was going to be filled with a horrible cake and inedible ice cream. "Do the god's hate me", I cried. "I don't belong in a commercial kitchen; I can't keep the pace; I am a failure"... is there anyone out there as sick of this mantra as I am? :-] Oh wait, there is more - we were fortunate enough to have yet another different chef for the afternoon... can I crawl in a hole now?
There was a lot of self talk during the lunch break that consisted of "Gayle, are you a quitter?", "Stop feeling sorry for yourself", "Dry your tears and toughen up", and then some sweet fellow students came over and kept me company for a few minutes, which freed me from a continuation of overused aphorisms, and we entered into that wretched kitchen once again, but I was ready to make the best of it.
What do you think happened? Our sponge cake was the only one properly cooked, the chef went straight for our ice cream base, tasted it and loved it and we produced an Italian meringue buttercream icing which could not have gone more swimmingly.
Sometimes in life, says this wise, old sage, we are given the gift of immediate satisfaction (my experience of the low and the high all in one day) but more often it is the longer road of delayed satisfaction. I hope I have learned this lesson. As Winston Churchill once said, "Never give in--never, never, never, never, in nothing great or small, large or petty, never give in except to convictions of honour and good sense. Never yield to force; never yield to the apparently overwhelming might of the enemy." Or, my favorite resource, the Bible says, " Wait on the LORD: be of good courage, and he shall strengthen thine heart: wait, I say, on the LORD. (Psalm 27:14) Okay, maybe that is a little vehement for culinary school, yet the principle applies.
Well, I hated it from 8AM-12:30PM yesterday. :-] We had a different instructor, and the pace was very different. It was good to learn from someone new, but hard to adjust for this (hmm, shall we say more mature) culinary student. In that period of time we produced a creme anglaise, an ice cream base, a sorbet base, a chocolate souffle and a sponge cake. Our souffle exploded, our ice cream base overcooked, and our sponge cake didn't look like anyone elses after baking. I cleaned up the souffle ramekin as best I could, garnished it with raspberries and powdered sugar to hide some defects and plated it with a tiny bowl of creme anglaise. I strained the ice cream base through a fine chinois twice, poured it into a hotel pan with lots of surface area and put that pan in an ice bath in order to cool it down as fast as possible (we were behind). I just mourned over the sponge cake. Did I mention the new chef was the Executive of the entire program?? I went on our lunch break, to lick my wounds, anticipating... the worst afternoon know to man. It was going to be filled with a horrible cake and inedible ice cream. "Do the god's hate me", I cried. "I don't belong in a commercial kitchen; I can't keep the pace; I am a failure"... is there anyone out there as sick of this mantra as I am? :-] Oh wait, there is more - we were fortunate enough to have yet another different chef for the afternoon... can I crawl in a hole now?
There was a lot of self talk during the lunch break that consisted of "Gayle, are you a quitter?", "Stop feeling sorry for yourself", "Dry your tears and toughen up", and then some sweet fellow students came over and kept me company for a few minutes, which freed me from a continuation of overused aphorisms, and we entered into that wretched kitchen once again, but I was ready to make the best of it.
What do you think happened? Our sponge cake was the only one properly cooked, the chef went straight for our ice cream base, tasted it and loved it and we produced an Italian meringue buttercream icing which could not have gone more swimmingly.
Sometimes in life, says this wise, old sage, we are given the gift of immediate satisfaction (my experience of the low and the high all in one day) but more often it is the longer road of delayed satisfaction. I hope I have learned this lesson. As Winston Churchill once said, "Never give in--never, never, never, never, in nothing great or small, large or petty, never give in except to convictions of honour and good sense. Never yield to force; never yield to the apparently overwhelming might of the enemy." Or, my favorite resource, the Bible says, " Wait on the LORD: be of good courage, and he shall strengthen thine heart: wait, I say, on the LORD. (Psalm 27:14) Okay, maybe that is a little vehement for culinary school, yet the principle applies.
Wednesday, March 2, 2011
"Oh, it's more than a trifle, Clancy. It's a charlotte ."
Have you ever heard someone from France say "charlotte"? The emphasis is on the "lotte" with lots of round vowels... it is actually a lovely name. Have you ever heard someone from France say "mirror", spelled miroir in French? It is... lots of vowels rolling around in the mouth with a few r's to make it interesting. Hmm... I am supposed to be talking about food aren't I?
Tuesday we made the classic dessert, the char-LOTTE with raspberry. We used a "fruit punch" (raspberry puree with corn syrup, lemon juice and sugar) to soak the biscuit cuillere (lady finger dough.) The mousse was raspberry and included an Italian meringue and whipped cream. Once the mousse chilled and set inside the lady finger form, we covered the top with the mirror or "miroir" :-] (like the fruit punch with gelatin). It was lovely. Creating a charlotte is quite a production, and there are many steps. This recipe, along with the fruit tart will be the practical piece for our final in a few weeks. My family is going to be sick of charlottes... maybe I can share the wealth. Is there anyone is southern California who will eat dessert?
We made chocolate filigrees to garnish our charlotte, tirimisu, and creme brulee. I accidentally took Jack's filigrees from the frig and used them. Well, gosh, they looked just like mine... only a little better. I kept saying to myself, "Wow, these look really good and uniform. Did I do these?" Okay, it was probably some awful subconscious pest which blinded my judgment when I took the lacy, chocolate beauties from the refrigerator. My dear classmate was a good sport about it, but I may never live it down.
I must admit to never having made creme brulee... I know, I know, how can someone who claims to love dessert, and claims to love to produce them, has never made the most loved and favored creme brulee? I am intimidated by the torch. I admit it. I did not show my fear in class (I hope) instead I took that flame thrower in hand and torched my creme brulee like a pro... well, almost a pro.
How do you feel about flan? I LOVE flan... oooh, the texture is silky and the caramel is a wonderful, dare I say, slightly bitter compliment to that smooth masterpiece. We haven't eaten ours yet. It is waiting patiently (in our Tuesday/Thursday class refrigerator) to be plated in some magical way on Thursday. I need to work on plating... I need to work on everything. :-]
Tuesday we made the classic dessert, the char-LOTTE with raspberry. We used a "fruit punch" (raspberry puree with corn syrup, lemon juice and sugar) to soak the biscuit cuillere (lady finger dough.) The mousse was raspberry and included an Italian meringue and whipped cream. Once the mousse chilled and set inside the lady finger form, we covered the top with the mirror or "miroir" :-] (like the fruit punch with gelatin). It was lovely. Creating a charlotte is quite a production, and there are many steps. This recipe, along with the fruit tart will be the practical piece for our final in a few weeks. My family is going to be sick of charlottes... maybe I can share the wealth. Is there anyone is southern California who will eat dessert?
We made chocolate filigrees to garnish our charlotte, tirimisu, and creme brulee. I accidentally took Jack's filigrees from the frig and used them. Well, gosh, they looked just like mine... only a little better. I kept saying to myself, "Wow, these look really good and uniform. Did I do these?" Okay, it was probably some awful subconscious pest which blinded my judgment when I took the lacy, chocolate beauties from the refrigerator. My dear classmate was a good sport about it, but I may never live it down.
I must admit to never having made creme brulee... I know, I know, how can someone who claims to love dessert, and claims to love to produce them, has never made the most loved and favored creme brulee? I am intimidated by the torch. I admit it. I did not show my fear in class (I hope) instead I took that flame thrower in hand and torched my creme brulee like a pro... well, almost a pro.
How do you feel about flan? I LOVE flan... oooh, the texture is silky and the caramel is a wonderful, dare I say, slightly bitter compliment to that smooth masterpiece. We haven't eaten ours yet. It is waiting patiently (in our Tuesday/Thursday class refrigerator) to be plated in some magical way on Thursday. I need to work on plating... I need to work on everything. :-]
Saturday, February 26, 2011
"Cure for an obsession: get another one."
I'm baa-aack. After two weeks of the restaurant design obsession I am ready to re-enter into the real world, and my blog. What did I do for those two weeks? My team of three did the following:
1. Create a restaurant concept, mission statement and design. With a scaled floor plan for restaurant
and kitchen design
2 Create a menu in keeping with our concept.
3. For each dish, be it entree, side, appetizer, dessert we wrote out standardized recipes, including all
sub recipes. Each recipe had to have a food cost percentage which reflected a yield analysis and
each plate formulated to portion costing.
4. Job descriptions written for front and back of the house.
5. Scheduling written for one full week
6. Full on budget including benefits, insurance... everything
7. A bound book which includes all information and recipes
8. Ad infinitim
On Friday we presented our restaurant concept, design, and budget to the class as if they were
investors. We had an over 120 page bound book, a project board, a hard copy of our menu (like you would get in a restaurant) and our team did a faux website.
This is what I did (literally) for 2 weeks - including the weekend. I went to class. I came home and worked on my computer until I went to bed. When I wasn't in class I worked on my computer. When I wasn't working on my computer I was working on the project board. I did host a church get-together/
business meeting - that was the only fun I had.
Can you say tired? On Thursday one of my project partners and I were so exhausted everything we said to one another was funny. So funny we were in tears. Now that is tired!
We did a great job, I think. Grades in 2 weeks. I don't really care what the grade is... I feel good about our work and this class is over.
NOW it is time for another obsession!!! My poor husband. As long as the obsession means cooking some meals I think he is okay with it. :-]
And it is back to the baking class - Yippee!!!
1. Create a restaurant concept, mission statement and design. With a scaled floor plan for restaurant
and kitchen design
2 Create a menu in keeping with our concept.
3. For each dish, be it entree, side, appetizer, dessert we wrote out standardized recipes, including all
sub recipes. Each recipe had to have a food cost percentage which reflected a yield analysis and
each plate formulated to portion costing.
4. Job descriptions written for front and back of the house.
5. Scheduling written for one full week
6. Full on budget including benefits, insurance... everything
7. A bound book which includes all information and recipes
8. Ad infinitim
On Friday we presented our restaurant concept, design, and budget to the class as if they were
investors. We had an over 120 page bound book, a project board, a hard copy of our menu (like you would get in a restaurant) and our team did a faux website.
This is what I did (literally) for 2 weeks - including the weekend. I went to class. I came home and worked on my computer until I went to bed. When I wasn't in class I worked on my computer. When I wasn't working on my computer I was working on the project board. I did host a church get-together/
business meeting - that was the only fun I had.
Can you say tired? On Thursday one of my project partners and I were so exhausted everything we said to one another was funny. So funny we were in tears. Now that is tired!
We did a great job, I think. Grades in 2 weeks. I don't really care what the grade is... I feel good about our work and this class is over.
NOW it is time for another obsession!!! My poor husband. As long as the obsession means cooking some meals I think he is okay with it. :-]
And it is back to the baking class - Yippee!!!
Friday, February 11, 2011
"You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. "
BAKING!! Hurray! At least "hurray" for one measly week; we have to interrupt baking to do a 2 week session on Food and Beverage Management! But, back to baking... Tuesday was Pate Brisee or Pie Dough and Sweet Dough. Translated into dishes we made Quiche Lorraine and two sweet fruit tarts with Almond Cream. I'll tell you this, no dishes were as well received in my home as the Fruit and Poached Pear tarts! Hmm's and Yum's and so forth were heard for minutes on end. Forks were busy attacking my sweet little tarts and no one was bothering to plate them either. It was a little off-putting considering all the desserts I have made over the years and never had that kind of response before! I think the apricot glaze on the top of the fruit not only made it beautiful, but was an extra added bonus flavor.
I asked the Chef why he only uses butter in the crusts and not lard or shortening since I had always heard it makes a flakier crust. He just cocked a substantial eyebrow at me and said, (French accent) "Because it tastes better." And there you have it. This Pate Brisee was very flaky.
We blind baked the crusts of course, removed the beans and then finished baking to get the bottom nice and done. Interestingly enough, we blanched the bacon for the Quiche Lorraine instead of frying it... ugh. I asked the chef why we blanch it (doesn't that sound disgusting?) and he said so the bacon is not crisp and therefore will not break the custard when it is cut into wedges. He was right - it did not break that beautiful, smooth, egg-y custard, but I think I might risk the knife-like crispy bacon. :-]
Yesterday was Pate a Choux. I have made many gougeres (sp) and so have experienced the Pate a Choux dough, but we made eclairs and profiteroles and cream puffs that looked like swans and iced Napoleon's. I have never been so sick of desserts in my life - and I didn't even eat any. You know, intensive cooking is sometimes like sewing a dress... by the time you have completed the project you look at it and say, "Well, it looks good and I really liked the whole idea, but now... I am just over it!" Maybe that is why when someone cooks for you it tastes so much better than if you cooked it yourself - generally speaking that is.
We also learned how to make a tiny parchment paper cone for piping tiny streams of chocolate. I like the idea of a tiny little squeeze bottle better, or even a tiny little disposable pastry bag with a tiny round- holed tip. It took me twenty minutes to create that tiny little cone. :-)
I asked the Chef why he only uses butter in the crusts and not lard or shortening since I had always heard it makes a flakier crust. He just cocked a substantial eyebrow at me and said, (French accent) "Because it tastes better." And there you have it. This Pate Brisee was very flaky.
We blind baked the crusts of course, removed the beans and then finished baking to get the bottom nice and done. Interestingly enough, we blanched the bacon for the Quiche Lorraine instead of frying it... ugh. I asked the chef why we blanch it (doesn't that sound disgusting?) and he said so the bacon is not crisp and therefore will not break the custard when it is cut into wedges. He was right - it did not break that beautiful, smooth, egg-y custard, but I think I might risk the knife-like crispy bacon. :-]
Yesterday was Pate a Choux. I have made many gougeres (sp) and so have experienced the Pate a Choux dough, but we made eclairs and profiteroles and cream puffs that looked like swans and iced Napoleon's. I have never been so sick of desserts in my life - and I didn't even eat any. You know, intensive cooking is sometimes like sewing a dress... by the time you have completed the project you look at it and say, "Well, it looks good and I really liked the whole idea, but now... I am just over it!" Maybe that is why when someone cooks for you it tastes so much better than if you cooked it yourself - generally speaking that is.
We also learned how to make a tiny parchment paper cone for piping tiny streams of chocolate. I like the idea of a tiny little squeeze bottle better, or even a tiny little disposable pastry bag with a tiny round- holed tip. It took me twenty minutes to create that tiny little cone. :-)
Sunday, February 6, 2011
E-lat-ed [ih-ley-tid] - gleeful, joyful, jubilant
Elated! That is how I felt after school on Thursday. Cuisine II - done; accomplished; concluded. Hallelujah! As these section finals loom my emotional quality deteriorates... that is to say, I am not fun to live with. When they are over I am as high as a kite - I am tolerant, loving, helpful, friendly - in short, a delight- until I have to start it all over again.
The chicken cooperated on Thursday for the knife skills portion of the test. I finished fabricating that bird in under 8 minutes which was the fastest time frame for the highest score. Then there was the accuracy part of the scoring - I did okay - forgot to "french" the wing on the Airline breast - well truthfully I didn't really even know I was supposed to do that! The julienne, batonet and brunoise - not so good, but my tornay of potatoes were praised (in a moderate sense) by the chef.
After the knife skills pressure cooker we moved into the market basket portion of the practical final. Chicken (shocker), potatoes or rice, and a few vegetable selections ( asparagus, tomato, eggplant, zucchini, yellow squash, fennel.)
I decided to keep it simple and hopefully execute well. I chose to do a tomato provencal with a pan-fried tornay of potatoes and asparagus. The protein, as I mentioned, was the Airline chicken breast and I did a brandy cream sauce with a brunoise of vegetables. My garnish was a heart-shaped crouton ( a nod to Valentines Day.) If I was really talented at this blogging thing I could take you right into the kitchen so you could feel the tension, the hum of emotion, the current of nervous strain as we students worked feverishly to accomplish our plan and present our 2 exactly matching plates hot, and beautiful to the Great High Inquisitor Chef Instructor. 30% vegetable, 30% starch and 40% protein; 4-6 colors, 1 inch from the sides, nothing on the rim, no smudges or drips - white plate pristine except where the food lie in subjugation to the diner in a beautifully designed flow from 10-4 counter clock-wise. Well, that was the plan at least. I put my chicken on backwards - my flow was ... well, let's just say it came to a screeching halt. It is that crazy wing thing sitting up on the chicken breast that throws me off - I can't ever figure out which way it is flowing and how to set it on the plate. :-] BUT, the Chef said no one had frenched their wing as well and the vegetable brunoise in the brandy cream sauce was a distinct improvement over my knife skills brunoise offering. I do learn from my mistakes. Generally, he liked my food, color, execution. The best part about it was that IT WAS OVER!!
Bring on the written test - at this point, even with my small amount of success, I was so ELATED the practical was over I could have conquered the world!! I did. I scored the highest on the written test (which wasn't really high enough, but hey perfection is not going to happen here) and rubbed it in to a funny fellow student who is always showing me up. Driving home, in my one lane, totally unconcerned with my fellow commuters and whether they were passing me in faster lanes, I basked in the knowledge that Cuisine II was over and I was free... until Tuesday.
Next - Baking... I LOVE baking!
The chicken cooperated on Thursday for the knife skills portion of the test. I finished fabricating that bird in under 8 minutes which was the fastest time frame for the highest score. Then there was the accuracy part of the scoring - I did okay - forgot to "french" the wing on the Airline breast - well truthfully I didn't really even know I was supposed to do that! The julienne, batonet and brunoise - not so good, but my tornay of potatoes were praised (in a moderate sense) by the chef.
After the knife skills pressure cooker we moved into the market basket portion of the practical final. Chicken (shocker), potatoes or rice, and a few vegetable selections ( asparagus, tomato, eggplant, zucchini, yellow squash, fennel.)
I decided to keep it simple and hopefully execute well. I chose to do a tomato provencal with a pan-fried tornay of potatoes and asparagus. The protein, as I mentioned, was the Airline chicken breast and I did a brandy cream sauce with a brunoise of vegetables. My garnish was a heart-shaped crouton ( a nod to Valentines Day.) If I was really talented at this blogging thing I could take you right into the kitchen so you could feel the tension, the hum of emotion, the current of nervous strain as we students worked feverishly to accomplish our plan and present our 2 exactly matching plates hot, and beautiful to the Great High Inquisitor Chef Instructor. 30% vegetable, 30% starch and 40% protein; 4-6 colors, 1 inch from the sides, nothing on the rim, no smudges or drips - white plate pristine except where the food lie in subjugation to the diner in a beautifully designed flow from 10-4 counter clock-wise. Well, that was the plan at least. I put my chicken on backwards - my flow was ... well, let's just say it came to a screeching halt. It is that crazy wing thing sitting up on the chicken breast that throws me off - I can't ever figure out which way it is flowing and how to set it on the plate. :-] BUT, the Chef said no one had frenched their wing as well and the vegetable brunoise in the brandy cream sauce was a distinct improvement over my knife skills brunoise offering. I do learn from my mistakes. Generally, he liked my food, color, execution. The best part about it was that IT WAS OVER!!
Bring on the written test - at this point, even with my small amount of success, I was so ELATED the practical was over I could have conquered the world!! I did. I scored the highest on the written test (which wasn't really high enough, but hey perfection is not going to happen here) and rubbed it in to a funny fellow student who is always showing me up. Driving home, in my one lane, totally unconcerned with my fellow commuters and whether they were passing me in faster lanes, I basked in the knowledge that Cuisine II was over and I was free... until Tuesday.
Next - Baking... I LOVE baking!
Saturday, January 29, 2011
“A cook she certainly was, in the very bone and centre of her soul. Not a chicken or turkey or duck in the barn-yard but looked grave when they saw her approaching."
Yesterday I fabricated 4 chickens. That is to say I cut them up into their usual pieces (with the exception of an "Airline" breast which has the wing drummette on it... a very strange portion of chicken - I think I have seen it... once.) My best time in chicken fabrication was 9 minutes. This morning I plan on shattering that record... after I have had at least 2 Americanos :-] That smacks of drug enhanced performance, doesn't it? Happily, as far as I know, caffeine has not been banned from the kitchen! I understand some chefs have friendly wagers regarding chicken fabrication speed. Hmmm... I'll take on anyone in the speed- trussing category, but knife speed?... not so much. I have never had so many nicks and cuts on my poor little (or should I say elegant - I was tempted to say "big") hands! There are some ways of using a knife that are so ingrained into one after years of incorrect use that trying to hold that dangerous tool any other way seems clumsy and inefficient. I will say that here on this blog, but not in class. Chef's are not particularly amenable to excuses for poor technique.
Thursday's class was veal and chicken, but the stars were the Black Quinoa Pilaf and Sun-dried Tomato Cream Sauce. I have not been much of a quinoa fan, but mixed with the rice it was delicious - the bacon didn't hurt either ;-] - other ingredients were: onion, carrot, red bell pepper - simmered of course in chicken stock, with green onions and peas to finish. Now that is healthy eating I can wrap my head around! The cream sauce is just what it sounds like - cream, wine (of course) and sun-dried tomatoes.
Tuesday is fish... hmm... I wonder what the sauces will be. I know, you think I only care about the sauces. I do like fish, really I do... generally speaking. Can I just say it smells bad to produce - when you have cut it up and prepped it, the general smell lingers on your apron and coat... even after a short time it is not so pleasant an aroma and just think what you smell like by the end of the day. After these classes I shall purchase fish fully fabricated in a lovely brown wrapped parcel ready to go straight into the pan - after seasonings of course.
Please feel free to comment on my facebook page or here on the blog and let me know if you are craving more information regarding recipes or ingredients. For those who live near me I am going to have a Saturday class in chicken fabrication and other general knife skills - Free for those who can laugh, have a good time, and wield a knife safely! Barn-yard fowl beware!
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Thursday's class was veal and chicken, but the stars were the Black Quinoa Pilaf and Sun-dried Tomato Cream Sauce. I have not been much of a quinoa fan, but mixed with the rice it was delicious - the bacon didn't hurt either ;-] - other ingredients were: onion, carrot, red bell pepper - simmered of course in chicken stock, with green onions and peas to finish. Now that is healthy eating I can wrap my head around! The cream sauce is just what it sounds like - cream, wine (of course) and sun-dried tomatoes.
Tuesday is fish... hmm... I wonder what the sauces will be. I know, you think I only care about the sauces. I do like fish, really I do... generally speaking. Can I just say it smells bad to produce - when you have cut it up and prepped it, the general smell lingers on your apron and coat... even after a short time it is not so pleasant an aroma and just think what you smell like by the end of the day. After these classes I shall purchase fish fully fabricated in a lovely brown wrapped parcel ready to go straight into the pan - after seasonings of course.
Please feel free to comment on my facebook page or here on the blog and let me know if you are craving more information regarding recipes or ingredients. For those who live near me I am going to have a Saturday class in chicken fabrication and other general knife skills - Free for those who can laugh, have a good time, and wield a knife safely! Barn-yard fowl beware!
.
Wednesday, January 26, 2011
"You don't drown by falling in the water. You drown by staying there."
Yes, unfortunately for you the reader, another final is coming up. Knife skills, 100+ questions of written testing, and a "Market Basket" cooking test. So, I find myself searching for hope and encouragement that I can conquer and overcome my fear.
It seems silly to fear knife skills tests and market basket challenges... I have cut up a chicken before - many times... I cook dinner frequently based on what is in the refrigerator or pantry. My fear stems from a few things: 1. Fine dining chef's will be critiquing my plate on presentation, taste and technique. 2. I will need to incorporate into my offering the things I have learned over the past few weeks so that the chef recognizes that I have learned what he was teaching. 3. I have choked on knife skills in the past. 4. The written tests are hard even if you have extensive notes. Now that I have stated my fears, I shall let them go and ride on the wind.
From today on I will strategize and study, plan and practice. I will have confidence in what I have learned and my ability to regroup from kitchen catastrophes'. I will think on the good and positive. As it says in Phillipians: "Summing it all up, friends, I'd say you'll do best by filling your minds and meditating on things true, noble, reputable, authentic, compelling, gracious—the best, not the worst; the beautiful, not the ugly; things to praise, not things to curse."
Can someone remind me I said this please!
It seems silly to fear knife skills tests and market basket challenges... I have cut up a chicken before - many times... I cook dinner frequently based on what is in the refrigerator or pantry. My fear stems from a few things: 1. Fine dining chef's will be critiquing my plate on presentation, taste and technique. 2. I will need to incorporate into my offering the things I have learned over the past few weeks so that the chef recognizes that I have learned what he was teaching. 3. I have choked on knife skills in the past. 4. The written tests are hard even if you have extensive notes. Now that I have stated my fears, I shall let them go and ride on the wind.
From today on I will strategize and study, plan and practice. I will have confidence in what I have learned and my ability to regroup from kitchen catastrophes'. I will think on the good and positive. As it says in Phillipians: "Summing it all up, friends, I'd say you'll do best by filling your minds and meditating on things true, noble, reputable, authentic, compelling, gracious—the best, not the worst; the beautiful, not the ugly; things to praise, not things to curse."
Can someone remind me I said this please!
Never say, "oops." Always say, "Ah, interesting."
In looking for a quote for the title of this post I found myself in a sea of delightful comments regarding mistakes. This is of great appeal to me since I spend a good amount of time fixing mistakes... my mistakes. My family says that one of my great strengths in the kitchen is the ability to save my dishes from disaster. I am not particularly proud of this reputation but, at times, it has it's rewards.
Case in Point: Thursday, we made beef dishes - Filet, Chateaubriand, Short ribs, New York steak, and Braised Short Ribs of Beef. I was responsible for the Roqueford Demi-Glace, which was to accompany the Filet. I needed to make the Demi-Glace first, but we had no Espanole (remember the Mother Sauce.) The strategy was to do a shortened version of that 2 hour sauce. Then add more veal stock and reduce to a demi-glace. The tomato paste was my downfall. In trying to incorporate the 2 recipes together I didn't pay attention to volumes and ended up with too much of that darned red paste, which made a VERY red sauce. Big Mistake! So, I called the Chef over and he said (don't forget the Parisienne accent), "It is too red; there is too much tomato paste. You must start again." WHAT? I rarely start again. So, I said, "How about I take 3/4 of this sauce and save it and add beef stock to the remaining 1/4, then reduce it for the demi-glace." He liked it and said, "Yes, and we can use this tomato sauce for the short ribs." "Exactly what I was thinking!", said I. In my humble opinion it was a lovely addition to the Braised Short Ribs.
I don't know if the chef thinks I am hopeless or inventive... I am what I am. Except when I am trying to be a better version of myself. :-]
Case in Point: Thursday, we made beef dishes - Filet, Chateaubriand, Short ribs, New York steak, and Braised Short Ribs of Beef. I was responsible for the Roqueford Demi-Glace, which was to accompany the Filet. I needed to make the Demi-Glace first, but we had no Espanole (remember the Mother Sauce.) The strategy was to do a shortened version of that 2 hour sauce. Then add more veal stock and reduce to a demi-glace. The tomato paste was my downfall. In trying to incorporate the 2 recipes together I didn't pay attention to volumes and ended up with too much of that darned red paste, which made a VERY red sauce. Big Mistake! So, I called the Chef over and he said (don't forget the Parisienne accent), "It is too red; there is too much tomato paste. You must start again." WHAT? I rarely start again. So, I said, "How about I take 3/4 of this sauce and save it and add beef stock to the remaining 1/4, then reduce it for the demi-glace." He liked it and said, "Yes, and we can use this tomato sauce for the short ribs." "Exactly what I was thinking!", said I. In my humble opinion it was a lovely addition to the Braised Short Ribs.
I don't know if the chef thinks I am hopeless or inventive... I am what I am. Except when I am trying to be a better version of myself. :-]
Friday, January 14, 2011
Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.
Cuisine II started with vegetables. Asparagus with... you guessed it - HOLLANDAISE! Am I never to be free from that mother sauce?
We changed partners for Cuisine II and I find myself in the back row trying to understand what the French chef is saying with all the pots clanging and the water running and the induction stoves making their humming sound. I have taken to watching some of my favorite movies in French, hoping that the language sounds will become more natural to my ear... really who does crazy things like that??
More importantly, here are some things I learned: Green vegetables have Clorophyll (shocking) and want to be cooked or blanched in salted water to retain color. Orange or yellow vegetables have Carotene (not new news) and although their color is not affected by acid, they retain firmness with salted water. Vegetables which are white or purple - Flavanoids (did not know this term) - want acid in their water so they keep their color integrity. When blanching don't forget the ice water bath to stop cooking.
The best dish of Tuesday was a cauliflower gratin - we simply blanched cauliflower in acidic water (lemon juice), sauced it with a Mornay and then added more Gruyere on the top - finished in the oven until brown. Wow. We did make onion rings with a bbq dipping sauce - not bad either. I can do without vegetable brochettes (kabobs). Do you see a theme here? I must figure out how to make healthy styled vegetables and like them.
Thursday's best dish might be the braised belgium endive. Endive cut in half lengthwise; sauteed in olive oil and butter (of course), we added fresh squeezed orange juice and reduced it - added a julienne fin of orange zest and chicken broth, and braised it... you guessed it, until it was done ; plated the endive, reduced the sauce and poured it over the plated endive - really, very good. We also made Ratatouille - I have never met a Ratatouille I liked. We even served it in a parmesean bowl... not impressed. The cabbage rolls in Asian dipping sauce were delightful - but even the chef said "The sauce makes the dish." (I overcooked the cabbage leaves and had to redo them - usually I can salvage my mistakes, but I decided when thinking of time and cost I should toss them and give it another try... smart move in the long-run)
News Flash: I drove all the way home last night in one lane (once I got on the 5 :-] ). It took me 50 minutes to get home, but I just cruised (generally speaking ;-]) and pretended that it didn't matter that the lane next to me seemed to be going faster than I.
We changed partners for Cuisine II and I find myself in the back row trying to understand what the French chef is saying with all the pots clanging and the water running and the induction stoves making their humming sound. I have taken to watching some of my favorite movies in French, hoping that the language sounds will become more natural to my ear... really who does crazy things like that??
More importantly, here are some things I learned: Green vegetables have Clorophyll (shocking) and want to be cooked or blanched in salted water to retain color. Orange or yellow vegetables have Carotene (not new news) and although their color is not affected by acid, they retain firmness with salted water. Vegetables which are white or purple - Flavanoids (did not know this term) - want acid in their water so they keep their color integrity. When blanching don't forget the ice water bath to stop cooking.
The best dish of Tuesday was a cauliflower gratin - we simply blanched cauliflower in acidic water (lemon juice), sauced it with a Mornay and then added more Gruyere on the top - finished in the oven until brown. Wow. We did make onion rings with a bbq dipping sauce - not bad either. I can do without vegetable brochettes (kabobs). Do you see a theme here? I must figure out how to make healthy styled vegetables and like them.
Thursday's best dish might be the braised belgium endive. Endive cut in half lengthwise; sauteed in olive oil and butter (of course), we added fresh squeezed orange juice and reduced it - added a julienne fin of orange zest and chicken broth, and braised it... you guessed it, until it was done ; plated the endive, reduced the sauce and poured it over the plated endive - really, very good. We also made Ratatouille - I have never met a Ratatouille I liked. We even served it in a parmesean bowl... not impressed. The cabbage rolls in Asian dipping sauce were delightful - but even the chef said "The sauce makes the dish." (I overcooked the cabbage leaves and had to redo them - usually I can salvage my mistakes, but I decided when thinking of time and cost I should toss them and give it another try... smart move in the long-run)
News Flash: I drove all the way home last night in one lane (once I got on the 5 :-] ). It took me 50 minutes to get home, but I just cruised (generally speaking ;-]) and pretended that it didn't matter that the lane next to me seemed to be going faster than I.
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