I can't believe Thanksgiving is here already! We only have about 4 weeks left in the semester, and our finals start the week after Thanksgiving break! I hardly have had time to blog about all the food we make - cooking and baking, let alone take any photos!
I do however, keep track of all the dishes we make for class -- I have logbooks for each lab class where we keep track of all the recipes, production sheets, class handouts, notes, etc. The purpose of these are so we have a collection of base recipes and a book organized enough that we can reference throughout our careers.
Today we wrapped up the beef chapter and healthy cooking chapter. I find that pretty hilarious we covered these in the same week. Today in class we finished up the short ribs (OMG - they are delish!) and I made saffron vegetable risotto. I was really thrilled that my risotto came out well -- many students have attempted risotto, but only a few have had success! I didn't think it was that hard, but I've had some really chewy risotto in the past few weeks!
One of my classmates (he's a total showoff and I can't stand him) caught the grill on fire today. Chef had to put it out with baking soda so the hood system wouldn't go off. I guess it was something in the marinade -- who knows -- but thank goodness I stopped wearing hairspray, I'd have been a mess! To top it off, his steak did not have that much flavor.
The cool thing about getting to taste everyones cooking (and my own) is that you get to know what is missing in a dish or also what is overpowering it. Chef encourages us to learn the technique -- and a few of us, he tells not to focus so much on the recipe -- but know the technique and the ingredients will come. One of the benefits of my experimental nature is that our practical exam is basically going to have to be dishes on the fly. They are called "black box" for a reason. We get a "box" of ingredients and have 3 hours to come up with a menu of a soup and an entree including: a protein with a sauce, a vegetable, and a starch. We have no idea what the ingredients are ahead of time, and we have a half hour to produce a menu, the 2nd hour we have to turn in the soup, and by hour 3 we have to turn in the entree. Chef will try the dish and grade us accordingly. I am a little nervous, but very excited!!
Just to be cute, I should make pierogi with my ingredients! :)
Ciao!
Thursday, November 18, 2010
Tuesday, November 16, 2010
What's This?!
Inspired by Tim Burton's Nightmare Before Christmas, we created a scene from Christmas Town with Jack Skellington for our entry into the gingerbread competition!
We ended up taking 2nd place in the college category!!! I am so thrilled that we placed! I was just happy to be a part of the competition! The houses are going to be auctioned off for charity this weekend -- I hope it makes a great contribution!
The house itself is made of gingerbread, as is the sign and Jack's body. We had some challenges with the house mainly because using store bought candy would mark us down. My classmate that I entered the contest with made a ton of rock candy that we didn't end up using a whole lot of. We used it for the windows only. He also made some seafom, which is what we used under the piles of snow. I did the design, scaling and baking of the main house. I also did the decorating and assembly of the house, roof, Jack, sign, and the trees.
I learned a lot of lessons in the short time we had for assembly. I couldn't start assembly without the windows, and my partner didn't come over to my house until Friday at 9pm! We worked through the night until 5am. I got up at 8 am and finished the assembly, and had to redo Jack. The gumpaste Jack my partner made the night before was all dried out and crumbled. I didn't think we were going to make the 3pm deadline -- but we did and had only 5 minutes to spare!
The funny thing is that I have never made a gingerbread house before. I didn't even know what gum paste was. I am so excited from all the knowledge I have gained in the few weeks I worked on the house. It was thrilling to win an award -- and even more satisfying was when the head of our culinary program came up to us and complimented the roof, piping, and lettering. That totally made my day.
I have decided I can handle this myself next year, and already have a list of potential themes. The best part is there is an adult category, so once I finish school, I can still participate! I am very thrilled to have my very own annual holiday tradition!
We ended up taking 2nd place in the college category!!! I am so thrilled that we placed! I was just happy to be a part of the competition! The houses are going to be auctioned off for charity this weekend -- I hope it makes a great contribution!The house itself is made of gingerbread, as is the sign and Jack's body. We had some challenges with the house mainly because using store bought candy would mark us down. My classmate that I entered the contest with made a ton of rock candy that we didn't end up using a whole lot of. We used it for the windows only. He also made some seafom, which is what we used under the piles of snow. I did the design, scaling and baking of the main house. I also did the decorating and assembly of the house, roof, Jack, sign, and the trees.
I learned a lot of lessons in the short time we had for assembly. I couldn't start assembly without the windows, and my partner didn't come over to my house until Friday at 9pm! We worked through the night until 5am. I got up at 8 am and finished the assembly, and had to redo Jack. The gumpaste Jack my partner made the night before was all dried out and crumbled. I didn't think we were going to make the 3pm deadline -- but we did and had only 5 minutes to spare!
The funny thing is that I have never made a gingerbread house before. I didn't even know what gum paste was. I am so excited from all the knowledge I have gained in the few weeks I worked on the house. It was thrilling to win an award -- and even more satisfying was when the head of our culinary program came up to us and complimented the roof, piping, and lettering. That totally made my day.
I have decided I can handle this myself next year, and already have a list of potential themes. The best part is there is an adult category, so once I finish school, I can still participate! I am very thrilled to have my very own annual holiday tradition!
Thursday, November 11, 2010
While visions of sugar plums dance in my head....
I've been smelling gingerbread for days here in my kitchen, aka Gingerbread Central. I entered a gingerbread house contest at school with a class mate of mine -- our house will be turned in 3pm on Saturday for judging, and 5pm is the announcement of the winners.
I have to admit it was totally on a whim -- I have never made a gingerbread house before in my life! Good thing I picked someone who knows a bit about candy making, because the judges will mark you down for using store bought candy. So much for gumdrops and candy canes!
I will post pictures when we are finished, but I don't want to spoil the surprise -- or get you thinking we are some kind of ginger-sperts. Let's just say we consider ourselves novice.
In the past week I've made pounds of fondant, gum paste and royal frosting. I think I've used about 10 lbs of powdered sugar, no exaggeration what-so-ever! I can't wait to start the decorating!
I have to admit it was totally on a whim -- I have never made a gingerbread house before in my life! Good thing I picked someone who knows a bit about candy making, because the judges will mark you down for using store bought candy. So much for gumdrops and candy canes!
I will post pictures when we are finished, but I don't want to spoil the surprise -- or get you thinking we are some kind of ginger-sperts. Let's just say we consider ourselves novice.
In the past week I've made pounds of fondant, gum paste and royal frosting. I think I've used about 10 lbs of powdered sugar, no exaggeration what-so-ever! I can't wait to start the decorating!
Friday, October 29, 2010
Two Months In
I can hardly believe October is almost over -- which means I have 2 months of culinary school under my belt. It feels good to be deep into it. I am enjoying all of it. And I want more.Next weekend is our class dinner and we've been busy preparing, testing, and more preparing. The buffet dinner is a showcase to what we have learned so far in our classes, and also is an assignment of organization. It's not all about cooking. Anyone can be a "good cook", but when it comes down to it, a chef must endear many more qualities than just talent in the kitchen.
I love it. The challenge. One of the things I have learned is that many of my classmates do not have the attention to detail that I do. It is frustrating, but at the same time -- it will be what puts me in the next level of my career. I have found that we all have different levels of passion, dedication, and skill. And of course, there is the biggest differences: age and maturity.
Tonight, I am working the front of the house for another class dinner. A first for this girl -- I have never waited tables before. I am excited, slightly nervous, but mostly excited. The patrons who come to our restaurant are there because they know we are learning and love to hear about us, talk to us, and of course -- enjoy the food!
More updates to come -- I will have to tell you of all the fantastic things I am learning!
Ciao!
Wednesday, October 13, 2010
Orange
It's been way too long, my friends, way too long. I haven't posted, I haven't seen you, and I just plain miss you all.
Many of you already know that my Grammie Coral passed away on Sunday October 3rd after a tough battle with breast cancer. She was one tough cookie, make no mistake, but God decided it was her time to let go of all the pain. At 3:15 pm she was gone.
I can't help but tell you that October 3rd was my birthday, and I suppose it still is. Many people have said they are sorry, or feel bad that it was my birthday. But the way I look at it is that God answers prayers when you least expect it -- and God knew we all wanted her to be pain free. I am grateful I will always remember this day, it was a blessing for her more than anything. She waited until J and I arrived with Milton and passed away quietly as she slept.
It was a surreal week as I spent most of it with my family, reminiscing about the good ole days and all the values Grammie had taught us. Grammie Coral was a beautiful woman who was married to a debonaire Gino once upon a time. After Gmpa Gino passed away in 1979, she started spending much more time at her cottage. It was there in the 1980s that she was courted by Milton, who came to be my 2nd Grandpa. What a blessing to have 2 loves in her life!!
My memories of Grammie include spending time in her house in Detroit, imagining I was a movie star sitting at her vanity. I loved how big her bathroom was -- it just made me feel like a princess. When we would get there, my first mission would to be to find out what kind of candy she had in her glass jars in the kitchen. Sometimes butterscotch discs, sometimes peppermint candies, and even circus peanuts!
Grammie always let me play dress up with her clothes, one item I remember in particular was a pink frilly short robe that had velure swirls all over it. Years later, my cousin also played dress up with the same robe. I remember all the brightly colored robes, clothes and muu muus she had in her closet at the cottage. I loved how she used to like all the bright colors.
Memories of Grammie and those bright colors is what makes my favorite color orange. She is what inspired my 1970s colored decor at my old place. She is what is inspires me to keep living in color. She may be gone, but memories of her and her influence will last forever.
Every year on my birthday I will now light those candles on my cake (or pumpkin pie, actually) and think of Grammie. I love you, I miss you, I am glad you are whole once again.
Many of you already know that my Grammie Coral passed away on Sunday October 3rd after a tough battle with breast cancer. She was one tough cookie, make no mistake, but God decided it was her time to let go of all the pain. At 3:15 pm she was gone.
I can't help but tell you that October 3rd was my birthday, and I suppose it still is. Many people have said they are sorry, or feel bad that it was my birthday. But the way I look at it is that God answers prayers when you least expect it -- and God knew we all wanted her to be pain free. I am grateful I will always remember this day, it was a blessing for her more than anything. She waited until J and I arrived with Milton and passed away quietly as she slept.
It was a surreal week as I spent most of it with my family, reminiscing about the good ole days and all the values Grammie had taught us. Grammie Coral was a beautiful woman who was married to a debonaire Gino once upon a time. After Gmpa Gino passed away in 1979, she started spending much more time at her cottage. It was there in the 1980s that she was courted by Milton, who came to be my 2nd Grandpa. What a blessing to have 2 loves in her life!!
My memories of Grammie include spending time in her house in Detroit, imagining I was a movie star sitting at her vanity. I loved how big her bathroom was -- it just made me feel like a princess. When we would get there, my first mission would to be to find out what kind of candy she had in her glass jars in the kitchen. Sometimes butterscotch discs, sometimes peppermint candies, and even circus peanuts!
Grammie always let me play dress up with her clothes, one item I remember in particular was a pink frilly short robe that had velure swirls all over it. Years later, my cousin also played dress up with the same robe. I remember all the brightly colored robes, clothes and muu muus she had in her closet at the cottage. I loved how she used to like all the bright colors.
Memories of Grammie and those bright colors is what makes my favorite color orange. She is what inspired my 1970s colored decor at my old place. She is what is inspires me to keep living in color. She may be gone, but memories of her and her influence will last forever.
Every year on my birthday I will now light those candles on my cake (or pumpkin pie, actually) and think of Grammie. I love you, I miss you, I am glad you are whole once again.
Monday, September 13, 2010
Whirlwind
Whirlwind is the perfect word to describe the past few weeks. School started, my job ended, and I had family in town. A wonderful whirlwind it's been!
I LOVE, LOVE, LOVE going to culinary school!! I am having a ball in the kitchen and learning new techniques, history, and the science of cooking. Each chapter I read (it's about 4 so far in each book - so about 8) I find something fascinating or find myself saying, "Oh, that's why!"
Last week was our first week cooking -- besides the play dough we made the first week of school. Yes, I made mine orange and it was to practice our knife cuts. I am a little ahead of the game since I learned some knife skills at the restaurant, but I tell you the larger the dice the harder it is for me. I guess I am into the small detailed work. We also practice on potatoes and carrots. Carrots are difficult to cut (people cut themselves on carrots quite a bit), but since I cut about 4 lbs of carrots into brunoise over the summer -- I am pretty much used to it.
Sandwiches are the first project we worked on because they may use many pieces of kitchen equipment such as the grill, stovetop, oven, mandoline, deepfryer, etc. My team made a Pan Bagnet sandwich that contained tunafish with capers and green onions -- topped with thinly sliced tomatoes, red onions, and roasted red and green pepper. It turned out really good -- which surprised me since I am not really a tuna fan right now. The next day my team made french fries -- they were super yummy!! Nothing like fresh french fries in fresh oil! Mmmmm...
In my Pro Cook class we have to have our meal prepped and ready to go for "family meal". Yes, we get to eat our classwork. :) Our teams talk about what we made and then enjoy! Cleanup time is next -- we all participate in this and my class is really good about keeping up with the work.
Baking is similar style -- we have to have our items baked off and ready to go for roundtable. Then we get a bag we can fill with baked goods to take home. Yes, BF is very excited about this part! Last week my teammate and I made Spicy Banana Bread, Morning Glory Muffins (with carrots, apples, raisins, pecans), and southwest Corn Muffins (with cheddar cheese and red peppers). Other groups made gingerbread, poppy seed bread, sour cream muffins, blueberry muffins, cheddar bacon muffins, and streusel topped muffins. All this in about 2 hours!!
I have 3 tests this week already and I am nervous! I know I will do ok, but I am not sure how the test styles are going to be. Once I get through the first one I should be good to go.
I will fill you in on more adventures later, but until then -- bon appetit!
I LOVE, LOVE, LOVE going to culinary school!! I am having a ball in the kitchen and learning new techniques, history, and the science of cooking. Each chapter I read (it's about 4 so far in each book - so about 8) I find something fascinating or find myself saying, "Oh, that's why!"
Last week was our first week cooking -- besides the play dough we made the first week of school. Yes, I made mine orange and it was to practice our knife cuts. I am a little ahead of the game since I learned some knife skills at the restaurant, but I tell you the larger the dice the harder it is for me. I guess I am into the small detailed work. We also practice on potatoes and carrots. Carrots are difficult to cut (people cut themselves on carrots quite a bit), but since I cut about 4 lbs of carrots into brunoise over the summer -- I am pretty much used to it.
Sandwiches are the first project we worked on because they may use many pieces of kitchen equipment such as the grill, stovetop, oven, mandoline, deepfryer, etc. My team made a Pan Bagnet sandwich that contained tunafish with capers and green onions -- topped with thinly sliced tomatoes, red onions, and roasted red and green pepper. It turned out really good -- which surprised me since I am not really a tuna fan right now. The next day my team made french fries -- they were super yummy!! Nothing like fresh french fries in fresh oil! Mmmmm...
In my Pro Cook class we have to have our meal prepped and ready to go for "family meal". Yes, we get to eat our classwork. :) Our teams talk about what we made and then enjoy! Cleanup time is next -- we all participate in this and my class is really good about keeping up with the work.
Baking is similar style -- we have to have our items baked off and ready to go for roundtable. Then we get a bag we can fill with baked goods to take home. Yes, BF is very excited about this part! Last week my teammate and I made Spicy Banana Bread, Morning Glory Muffins (with carrots, apples, raisins, pecans), and southwest Corn Muffins (with cheddar cheese and red peppers). Other groups made gingerbread, poppy seed bread, sour cream muffins, blueberry muffins, cheddar bacon muffins, and streusel topped muffins. All this in about 2 hours!!
I have 3 tests this week already and I am nervous! I know I will do ok, but I am not sure how the test styles are going to be. Once I get through the first one I should be good to go.
I will fill you in on more adventures later, but until then -- bon appetit!
Tuesday, August 24, 2010
Our first wine dinner...
Last Friday we hosted our first wine dinner at the restaurant with a special guest speaker, a wine maker from France. It was a fantastic evening to say the least!
Team effort was the theme in the kitchen. We had 52 guests that needed to be fed and everything needed to go smoothly. We rearranged the kitchen so we could have an assembly line for plating. We sent out dishes in groups by table: two 10s, one 8 and two 12s.
The amuse-bouche was a deep fried won ton wrapper in the shape of a cone and filled with lavender delice and topped with fresh lavender.
We also made hors d'oeuvres for the event. We had mini wild rice pancakes topped with a small slice of lavender roasted duck breast, a dot of lavender jelly, and garnished with fresh parsley. Also available were poached shrimp with louie sauce in a mini phyllo cup and egg salad with truffle oil atop a crostini and garnished with a fresh truffle slice.
We started out the first course with a sea scallop on a bed of sauteed local veggies topped with ginger wasabi dressing in a scallop shell. The shell rested on a bed of kale and we placed 3 dots of roux on the plate. The second course was roasted quail with couscous salad along with a pheasant sausage, sauteed veggies, and lobster mushrooms.
Third course was mixed greens tossed in our house fig vinaigrette with 2 wedges of fresh figs, a slice of bermuda triangle and a slice of manchego. Last, but certainly not least was the dessert course: a mini blueberry cobbler with house made vanilla bean ice cream, a mini quatro de leche cake with caramel, whipped cream and a raspberry, and a mini chocolate cup with a dot of de leche caramel underneath the chocolate mousse, and topped with sea salt, whipped cream and a marcona almond.
YUM.
Yes, this all sounds delish -- and it was! Let's see....4 courses, 52 guests -- we put out over 200 plates of food that night! WOW!! When we were done plating, Lady Chef and all the kitchen staff were invited out to the restaurant to be introduced. The applause was overwhelming and I thought I was going to cry! It was an amazing and proud moment that I will remember for a lifetime. Lady Chef introduced everyone -- I was first and so nervous, but so proud! This was such a team effort for all of us -- we all made it happen and put on our best.
These kind of nights are the ones that will make me miss the crew. Only 2 more weeks.
Team effort was the theme in the kitchen. We had 52 guests that needed to be fed and everything needed to go smoothly. We rearranged the kitchen so we could have an assembly line for plating. We sent out dishes in groups by table: two 10s, one 8 and two 12s.
The amuse-bouche was a deep fried won ton wrapper in the shape of a cone and filled with lavender delice and topped with fresh lavender.
We also made hors d'oeuvres for the event. We had mini wild rice pancakes topped with a small slice of lavender roasted duck breast, a dot of lavender jelly, and garnished with fresh parsley. Also available were poached shrimp with louie sauce in a mini phyllo cup and egg salad with truffle oil atop a crostini and garnished with a fresh truffle slice.
We started out the first course with a sea scallop on a bed of sauteed local veggies topped with ginger wasabi dressing in a scallop shell. The shell rested on a bed of kale and we placed 3 dots of roux on the plate. The second course was roasted quail with couscous salad along with a pheasant sausage, sauteed veggies, and lobster mushrooms.
Third course was mixed greens tossed in our house fig vinaigrette with 2 wedges of fresh figs, a slice of bermuda triangle and a slice of manchego. Last, but certainly not least was the dessert course: a mini blueberry cobbler with house made vanilla bean ice cream, a mini quatro de leche cake with caramel, whipped cream and a raspberry, and a mini chocolate cup with a dot of de leche caramel underneath the chocolate mousse, and topped with sea salt, whipped cream and a marcona almond.
YUM.
Yes, this all sounds delish -- and it was! Let's see....4 courses, 52 guests -- we put out over 200 plates of food that night! WOW!! When we were done plating, Lady Chef and all the kitchen staff were invited out to the restaurant to be introduced. The applause was overwhelming and I thought I was going to cry! It was an amazing and proud moment that I will remember for a lifetime. Lady Chef introduced everyone -- I was first and so nervous, but so proud! This was such a team effort for all of us -- we all made it happen and put on our best.
These kind of nights are the ones that will make me miss the crew. Only 2 more weeks.
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