Since starting school in September, my classes have been in what the school calls "K-1" (Kitchen-1). K-1 is where all the new-comers are, the "youngest" students in the oldest kitchen. About a week ago, the time came for my class to move up... we had graduated from K-1 to K-2, an upstairs kitchen that has just been remodeled and is EXTREMELY nice (there are at least 30 burners, lots of counter space, lots of equipment, and 3 sinks!) The first day that we had class in K-2, we all had a new excitement for school; we are still living off of the energy that the new kitchen provided.
It's funny to see the new students who started a few days ago. Just 5 weeks ago I was in their exact same position, and though 5 weeks doesn't sound like that many, it makes a world of difference at this school. I can already tell such a difference in my skill and comfort level, it's a really encouraging thing!
Not only have we moved up the ranks in kitchens, we've also started new class series that are SO INTERESTING. Menu planning, recipe making, food as art... lot's of classes that get into the details that have made me feel much more professional and advanced.
In food as art, we learned techniques to design and plate meals, incorporating color, form, texture, and height. In menu planning, we've been learning the components of a menu, including the 5 phases and balancing plates and courses. It's not as easy as I thought, planning courses takes a lot of thought, flexibility, and creativity. We've been able to have a lot of discussion with our classmates and chefs, bouncing ideas off of each other and learning through everyone's experiences and thoughts.
Sunday, October 31, 2010
Resurrection Presbyterian
One thing that is common knowledge about NYC is that it is a cultural melting pot. The amount of diversity at school, on the subway, in the grocery store, and in restaurants is incredible. This diversity is also extremely apparent at church - one of the things I love most about this city. For some reason, attending a church with people that, superficially, all seem the same has always been something that I've had internal conflict about, and so having the opportunity to worship in such a diverse atmosphere has truly been a blessing.
I've been visiting back and forth between Upper East Side Redeemer at Hunter College (one of Tim Keller's churches) and Resurrection Presbyterian in Williamsburg, Brooklyn. Though the UES service is so much closer and so much easier to attend, for some reason I've really felt called to and at home at Resurrection. It's a small congregation that meets in an old Lutheran church in Brooklyn. Most of the people in attendance are in their 20's, 30's, and 40's, but there are also a good bit of little children around. The service is traditional with a little bit of an artistic flair. The pastor, Vito Auito, used to be in a musical group, The Welcome Wagon, with his wife, and so he has a big part in the music which is really interesting. There is a simple piano, violin, occasional guitar, and bass that play every Sunday. Resurrection exists as a huge outreach towards the community of Brooklyn, but there are a few "Manhattans" in attendance. I've been really impressed with the sermons lately, their emphasis on grace and our completely and utter inability to be saved aside from Christ, and also our call to outreach and servitude.
Check out the website sometime! http://resurrectionwilliamsburg.com/
I've been visiting back and forth between Upper East Side Redeemer at Hunter College (one of Tim Keller's churches) and Resurrection Presbyterian in Williamsburg, Brooklyn. Though the UES service is so much closer and so much easier to attend, for some reason I've really felt called to and at home at Resurrection. It's a small congregation that meets in an old Lutheran church in Brooklyn. Most of the people in attendance are in their 20's, 30's, and 40's, but there are also a good bit of little children around. The service is traditional with a little bit of an artistic flair. The pastor, Vito Auito, used to be in a musical group, The Welcome Wagon, with his wife, and so he has a big part in the music which is really interesting. There is a simple piano, violin, occasional guitar, and bass that play every Sunday. Resurrection exists as a huge outreach towards the community of Brooklyn, but there are a few "Manhattans" in attendance. I've been really impressed with the sermons lately, their emphasis on grace and our completely and utter inability to be saved aside from Christ, and also our call to outreach and servitude.
Check out the website sometime! http://resurrectionwilliamsburg.com/
Savory Eggs
After a month and a half of general cooking classes and beginner techniques, we have finally arrived at more fun classes - classes which make me feel very professional.
Today we had a whole day of eggs - savory eggs. We began by making your basic scrambled eggs. It's surprising how "professional" technique will change the texture and color of something so basic - constantly stir, never allow eggs to sit and don't fold, stir. We also made "French" scrambled eggs by cutting a teaspoon of butter into the eggs before putting them into the pan - a much richer, smoother consistency.
After scrambled eggs, we moved onto mayonnaise and hollandaise. Making mayonnaise is an art and a skill; it takes time and practice and intuition... My friend Mallory and I ALMOST nailed it on our first try... almost. To make mayonnaise, you must whisk egg yolks and oil (plus lemon juice) together at the perfect pace - drizzling the oil at the same pace as whisking the eggs - this combination causes a change in the chemical makeup of the ingredients and emulsifies the mixture. Our mayonnaise held together well, but it was a little bit thick - indicating that we over whisked, but not enough to break the emulsification.
After our mayonnaise, we made hollandaise by tempering the eggs, using the heat to change the structure as well. Using our hollandaise, we made a perfectly poached egg and turned it into eggs florentine... a "healthier" version of eggs benedict - no ham, homemade hollandaise with local, pastured eggs and locally grown, organic wilted spinach on top of whole wheat english muffin.
The day was full of eggs, as you can see. We learned how to make fried eggs and sunny side up eggs... I felt like a genuine diner line cook frying eggs to order!
Lastly, we set up an omelet station - my favorite. Prior to starting school, I would have said omelets are one of my specialties... I thought I had proper technique, the correct ratio, and they were delicious. On the contrary... I did not know the proper technique, my omelets were over stuffed and the wrong texture, not to mention a few other technical problems.
There are 2 types of proper omelets -
1. French omelets - traditionally made from 2 eggs and either no fillings or a small amount of herbs or spread of cheese. They are traditionally tri-folded and very pale in appearance
2. American omelets - usually made from 3 eggs and stuffed with many different varieties of fillings. They are normally bi-folded and pale in color, though slight browning is acceptable.
A tip when cooking omelets - pour the eggs in a hot, buttered pan and stir constantly until eggs begin to cook. Cut the heat and smooth the eggs across the pan, allow eggs to continue to cook while spread, then add filling (if making an American) and begin folding process...
Today we had a whole day of eggs - savory eggs. We began by making your basic scrambled eggs. It's surprising how "professional" technique will change the texture and color of something so basic - constantly stir, never allow eggs to sit and don't fold, stir. We also made "French" scrambled eggs by cutting a teaspoon of butter into the eggs before putting them into the pan - a much richer, smoother consistency.
After scrambled eggs, we moved onto mayonnaise and hollandaise. Making mayonnaise is an art and a skill; it takes time and practice and intuition... My friend Mallory and I ALMOST nailed it on our first try... almost. To make mayonnaise, you must whisk egg yolks and oil (plus lemon juice) together at the perfect pace - drizzling the oil at the same pace as whisking the eggs - this combination causes a change in the chemical makeup of the ingredients and emulsifies the mixture. Our mayonnaise held together well, but it was a little bit thick - indicating that we over whisked, but not enough to break the emulsification.
After our mayonnaise, we made hollandaise by tempering the eggs, using the heat to change the structure as well. Using our hollandaise, we made a perfectly poached egg and turned it into eggs florentine... a "healthier" version of eggs benedict - no ham, homemade hollandaise with local, pastured eggs and locally grown, organic wilted spinach on top of whole wheat english muffin.
The day was full of eggs, as you can see. We learned how to make fried eggs and sunny side up eggs... I felt like a genuine diner line cook frying eggs to order!
Lastly, we set up an omelet station - my favorite. Prior to starting school, I would have said omelets are one of my specialties... I thought I had proper technique, the correct ratio, and they were delicious. On the contrary... I did not know the proper technique, my omelets were over stuffed and the wrong texture, not to mention a few other technical problems.
There are 2 types of proper omelets -
1. French omelets - traditionally made from 2 eggs and either no fillings or a small amount of herbs or spread of cheese. They are traditionally tri-folded and very pale in appearance
2. American omelets - usually made from 3 eggs and stuffed with many different varieties of fillings. They are normally bi-folded and pale in color, though slight browning is acceptable.
A tip when cooking omelets - pour the eggs in a hot, buttered pan and stir constantly until eggs begin to cook. Cut the heat and smooth the eggs across the pan, allow eggs to continue to cook while spread, then add filling (if making an American) and begin folding process...
Trammell
Trammell is growing up SO fast... it's killing me to be so far away from him and Amanda and Alan! They send me pictures and videos almost everyday, which helps to buffer the sadness, but I still feel like I am missing out on such a big part of life!
Betsy and TBoy went to Nashville last weekend to visit and dressed Tram up in Ole Miss shoes to watch the football game!
Amanda tells me that Tram is really starting to take on character of his own (not surprising if you know who he comes from...) He's working on holding his head up and rolling over! He loves to eat and sleep, go to the movies with Amanda and Alan, and go to the mall with Amanda - good thing.
He dressed up as a pumpkin for his first Halloween
Betsy and TBoy went to Nashville last weekend to visit and dressed Tram up in Ole Miss shoes to watch the football game!
Amanda tells me that Tram is really starting to take on character of his own (not surprising if you know who he comes from...) He's working on holding his head up and rolling over! He loves to eat and sleep, go to the movies with Amanda and Alan, and go to the mall with Amanda - good thing.
He dressed up as a pumpkin for his first Halloween
Protein Week
This week (October 18-22) we had protein week - chicken, finfish, shellfish, and then grilling.
To begin chicken, Chef Richard taught us how to truss a bird - using his best Julia Child voice. It was truly one of my most favorite moments of school so far.
After trussing our chicken, we then learned how to "break it down". Surprisingly, I really enjoyed this. By the time we finished, we had divided our whole bird into 8 different pieces, butterflied a chicken breast, and also "supreme" a chicken and make a cut for chicken "cote a'let". After butchering our chickens, we poached, boiled, grilled, baked, and fried for lots of different recipes.
Wednesday we tackled finfish. After a short demo, we all practiced filleting sea bass and cod. Though I wasn't perfect, I have learned to not be afraid of the knife and so I dug right in. This was a great task for me because I am so detailed-oriented - I slowly picked my way through each bone, carefully pulling the flesh from each part. In the end, I ended up with a beautiful, fresh fillet.
The structure of this class was different than normal classes - instead of following specific recipes, the goal was to master technique of cooking fish. To do this, each group had 4 whole fish and a slab of tuna to work with. After filleting each fish, we practiced several different ways to cook.
pan-fried fish with the skin on and a rosemary garlic tomato sauce
Almond crusted fish with dust of maple crystals
spice-rubbed seared tuna
On Thursday, our final protein to learn about were those of the shell-fish category. Now, I like shrimp and lobster, but raw oysters and mussels at 10 AM was just a bit nauseating.
The style of this class was similar to fin-fish - it's all about technique. We made stuffed mussles, fried calamari, seafood bouillabaisse, and many more. By the end of the day... I was shrimped out.
To finish the week, we had a grilling fiesta - we grilled veggies, fruit, chicken, bread, anything we could get our hands on! Once again, we were allowed to use our creative juices within the realms of what was provided.
Grilled apples and pineapples
grilled tofu and vegetable kabobs
Grilling Buffet
My favorite item of the day was actually a dish I made - grilled Rosemary potatoes.
First, you must make the rosemary oil - pour oil into a mason jar and add a few springs of rosemary. Seal and let infuse for at least a week.
Cut potatoes into cubes and parboil in salted water until tender. In a separate bowl, toss potatoes with rosemary oil, salt, and pepper. Grill until desired grill marks. Season and serve with a sprig of rosemary.
To begin chicken, Chef Richard taught us how to truss a bird - using his best Julia Child voice. It was truly one of my most favorite moments of school so far.
After trussing our chicken, we then learned how to "break it down". Surprisingly, I really enjoyed this. By the time we finished, we had divided our whole bird into 8 different pieces, butterflied a chicken breast, and also "supreme" a chicken and make a cut for chicken "cote a'let". After butchering our chickens, we poached, boiled, grilled, baked, and fried for lots of different recipes.
Wednesday we tackled finfish. After a short demo, we all practiced filleting sea bass and cod. Though I wasn't perfect, I have learned to not be afraid of the knife and so I dug right in. This was a great task for me because I am so detailed-oriented - I slowly picked my way through each bone, carefully pulling the flesh from each part. In the end, I ended up with a beautiful, fresh fillet.
The structure of this class was different than normal classes - instead of following specific recipes, the goal was to master technique of cooking fish. To do this, each group had 4 whole fish and a slab of tuna to work with. After filleting each fish, we practiced several different ways to cook.
pan-fried fish with the skin on and a rosemary garlic tomato sauce
Almond crusted fish with dust of maple crystals
spice-rubbed seared tuna
On Thursday, our final protein to learn about were those of the shell-fish category. Now, I like shrimp and lobster, but raw oysters and mussels at 10 AM was just a bit nauseating.
The style of this class was similar to fin-fish - it's all about technique. We made stuffed mussles, fried calamari, seafood bouillabaisse, and many more. By the end of the day... I was shrimped out.
To finish the week, we had a grilling fiesta - we grilled veggies, fruit, chicken, bread, anything we could get our hands on! Once again, we were allowed to use our creative juices within the realms of what was provided.
Grilled apples and pineapples
grilled tofu and vegetable kabobs
Grilling Buffet
My favorite item of the day was actually a dish I made - grilled Rosemary potatoes.
First, you must make the rosemary oil - pour oil into a mason jar and add a few springs of rosemary. Seal and let infuse for at least a week.
Cut potatoes into cubes and parboil in salted water until tender. In a separate bowl, toss potatoes with rosemary oil, salt, and pepper. Grill until desired grill marks. Season and serve with a sprig of rosemary.
Tuesday, October 26, 2010
Caroline
Caroline (Lindsay's sister) came to visit! We had so much fun with her here, I love having guests! She arrived late Wednesday night - Lindsay and I waited up for her and cleaned the apt. while waiting. Thursday after school, I stayed late to steward a public class and then rushed home to cook dinner with the girls! Lindsay and I loved our meal in Boston so much that we wanted to try to recreate it - of course I loved this challenge (I thought about the recipe and ingredients all week long).
Butternut squash pasta with maple apple cider reduction
Dice butternut squash and boil for 10 minutes. Toss in olive oil, season, and roast at 350 for about 30-45 minutes (until soft, but not crusted).
While squash is roasting, saute shallots and garlic in 1 Tbsp. of olive oil. Add 1 c. apple cider and let simmer. When liquid has reduced for 20 minutes, add cinnamon and maple syrup (to taste) and allow to reduce further.
Cook pasta according to instructions.
Toss pasta, butternut squash, and liberal amount of sauce together and serve.
(optional - add feta cheese and toasted walnuts)
Friday after school, I met Lindsay and Caroline at Central Park for bike riding. We had decided to rent bikes and ride the loop of the park! The weather was perfect, there was a crisp breeze with alot of sun, the leaves were changing into beautiful hues of orange and yellow and gold, and there were children and families and dogs everywhere. The bike ride was a bit intense (Lindsay and I walked our cruisers up a few of the hills),
but it was a perfect afternoon! Definitely a must-do for a New Yorker...
Saturday we took Caroline to the Young Designers Market in SoHo - a market where lots of up-and-coming designers sell clothes, jewelry, sunglasses, hats, etc. I went to Brooklyn to hang out with Eden for the night, and Caroline and Lindsay went to 80's Prom Night at Union Square (Lindsay auditioned for this show and has a call back in a few weeks! They gave her free tickets to come see the show) Eden and I walked around Cobble Hill (her neighborhood) and then had a delicious dinner at Wild Ginger - a Vegan pan-Asian restaurant around the corner. I have spent quite a few afternoons in Cobble Hill and it is quickly becoming one of my most favorite neighborhoods in NYC - it reminds me alot of Greenwich Village, lots of restaurants and bookstores and coffee shops, but it's also feels a little more laid back, less "Manhattan" if you will... I like it alot.
Sunday, according to tradition, Lindsay and I took Caroline to brunch. This Sunday we chose The Barking Dog - a fun brunch spot in our neighborhood - also a NYC staple (featured in Sex and the City).
One thing I have yet to learn about living in NYC is timing/scheduling. I realize that I often over commit myself and schedule too many things in one day... This happened Sunday, and I found myself running from place to place, hardly breathing, much less relaxing into what I was doing. After brunch, I ran to my friend Mallory's to "practice" for our upcoming cook test.. rice, beans, crudite, and knife skills. After practicing at Mallory's, I had planned to go to church at Resurrection, but of course, timing just DID NOT work out.
My friend E'lane (who just graduated from Le Cordon Bleu pastry school in Paris!) was in town job searching, and so I met up with her for church and dinner!
Butternut squash pasta with maple apple cider reduction
Dice butternut squash and boil for 10 minutes. Toss in olive oil, season, and roast at 350 for about 30-45 minutes (until soft, but not crusted).
While squash is roasting, saute shallots and garlic in 1 Tbsp. of olive oil. Add 1 c. apple cider and let simmer. When liquid has reduced for 20 minutes, add cinnamon and maple syrup (to taste) and allow to reduce further.
Cook pasta according to instructions.
Toss pasta, butternut squash, and liberal amount of sauce together and serve.
(optional - add feta cheese and toasted walnuts)
Friday after school, I met Lindsay and Caroline at Central Park for bike riding. We had decided to rent bikes and ride the loop of the park! The weather was perfect, there was a crisp breeze with alot of sun, the leaves were changing into beautiful hues of orange and yellow and gold, and there were children and families and dogs everywhere. The bike ride was a bit intense (Lindsay and I walked our cruisers up a few of the hills),
but it was a perfect afternoon! Definitely a must-do for a New Yorker...
Saturday we took Caroline to the Young Designers Market in SoHo - a market where lots of up-and-coming designers sell clothes, jewelry, sunglasses, hats, etc. I went to Brooklyn to hang out with Eden for the night, and Caroline and Lindsay went to 80's Prom Night at Union Square (Lindsay auditioned for this show and has a call back in a few weeks! They gave her free tickets to come see the show) Eden and I walked around Cobble Hill (her neighborhood) and then had a delicious dinner at Wild Ginger - a Vegan pan-Asian restaurant around the corner. I have spent quite a few afternoons in Cobble Hill and it is quickly becoming one of my most favorite neighborhoods in NYC - it reminds me alot of Greenwich Village, lots of restaurants and bookstores and coffee shops, but it's also feels a little more laid back, less "Manhattan" if you will... I like it alot.
Sunday, according to tradition, Lindsay and I took Caroline to brunch. This Sunday we chose The Barking Dog - a fun brunch spot in our neighborhood - also a NYC staple (featured in Sex and the City).
One thing I have yet to learn about living in NYC is timing/scheduling. I realize that I often over commit myself and schedule too many things in one day... This happened Sunday, and I found myself running from place to place, hardly breathing, much less relaxing into what I was doing. After brunch, I ran to my friend Mallory's to "practice" for our upcoming cook test.. rice, beans, crudite, and knife skills. After practicing at Mallory's, I had planned to go to church at Resurrection, but of course, timing just DID NOT work out.
My friend E'lane (who just graduated from Le Cordon Bleu pastry school in Paris!) was in town job searching, and so I met up with her for church and dinner!
Monday, October 18, 2010
New England
Friday, Lindsay and I jumped on the bus and took a weekend trip to Boston! On a rainy and cold Friday night, we walked down Newbury street in search of the perfect spot for dinner. Fresh from New York City, we laughed about how well we maneuvered a new city's public transportation, street maps, and style of life.
We found a charming Italian cafe called "Piattini"- Italian for "small plate". After 2 long days, we both decided it was precisely the occasion for a glass of wine - I with my red and Lindsay with her white. We ordered one of the best meals we've had since moving to New York. To begin, we enjoyed a crisp green salad with tart granny smith apples, candied walnuts, blue cheese, and a herbaceous tarragon vinaigrette. We then selected 2 small plates for our entree. The first was a sweet butternut squash ravioli with an apple cider reduction, hinting of cinnamon and fall and the decadence of nights aside a fireplace. Our second dish was an enormous sauteed shrimp and tomato bruschetta. The deep red of the tomatoes, the slight green of basil and other herbs, topped by lightly browned, pink shrimp was the perfect combination for an Italian bruschetta. Lindsay and I were thoroughly satisfied with the start of our trip to Boston...
We rode the commuter train to Hamilton, where the Lamberth's family friends live. They graciously hosted us for the entire weekend! Mrs. Rossi welcomed us with freshly baked chocolate chip cookies and then sent us to bed for a restful nights sleep.
Saturday, we had a quick breakfast and went on a tour of the New England north shore - Hamilton, Beverly, Ipswich, Salem, etc. Our first stop was Crane's Estate, a private portion of the coastline that has been preserved for its authenticity and natural beauty. With the wind whipping our hair, we gazed out over the sparkling ocean and watched as seagulls dipped in and out of the water. It was amazing!
After spending some time at the beach, we continued our tour at Russel's Orchard.
Russels Orchard is a rustic farm off one of the winding roads of Massachusetts' North shore. At the present moment, they are harvesting apples and so of course we had to sample the freshly made apple donuts with hot apple cider to dip them in!
We sat on a bench, surrounded by pumpkins, eating our donuts and listening to a couple of guys strum their banjos and guitars to entertain the apple pickers and other farm visitors. Another perfect New England fall...
Lindsay went to her audition that afternoon and I found a coffee shop and journalled. It's amazing the rejuvenation one feels from a few days out of the city... a change of pace and scenery makes a huge difference.
Saturday night the Rossi's cooked us a New England feast - fresh baked cod and scallops, acorn squash, sauteed broccolini, and wine. Lindsay and I felt like princesses the whole weekend! Later that night, we went to visit Salem to experience the spookiness of the town. We went to an historic hotel in the middle of the downtown and then walked around to a few other famous spots.
After Sunday brunch of wholewheat pancakes, strawberries, and local maple syrup, we took a drive around the coast of northern Massachusetts - to see the rocky shore and lighthouses. I think we were both in heaven for the next few hours. We walked around a few of the small towns, ate clam chowder, and then headed back to Boston on the train.
This is Rockport, lots of movies are filmed here!
Once back to Boston, we caught the bus back to NYC, back to life in the city!
We found a charming Italian cafe called "Piattini"- Italian for "small plate". After 2 long days, we both decided it was precisely the occasion for a glass of wine - I with my red and Lindsay with her white. We ordered one of the best meals we've had since moving to New York. To begin, we enjoyed a crisp green salad with tart granny smith apples, candied walnuts, blue cheese, and a herbaceous tarragon vinaigrette. We then selected 2 small plates for our entree. The first was a sweet butternut squash ravioli with an apple cider reduction, hinting of cinnamon and fall and the decadence of nights aside a fireplace. Our second dish was an enormous sauteed shrimp and tomato bruschetta. The deep red of the tomatoes, the slight green of basil and other herbs, topped by lightly browned, pink shrimp was the perfect combination for an Italian bruschetta. Lindsay and I were thoroughly satisfied with the start of our trip to Boston...
We rode the commuter train to Hamilton, where the Lamberth's family friends live. They graciously hosted us for the entire weekend! Mrs. Rossi welcomed us with freshly baked chocolate chip cookies and then sent us to bed for a restful nights sleep.
Saturday, we had a quick breakfast and went on a tour of the New England north shore - Hamilton, Beverly, Ipswich, Salem, etc. Our first stop was Crane's Estate, a private portion of the coastline that has been preserved for its authenticity and natural beauty. With the wind whipping our hair, we gazed out over the sparkling ocean and watched as seagulls dipped in and out of the water. It was amazing!
After spending some time at the beach, we continued our tour at Russel's Orchard.
Russels Orchard is a rustic farm off one of the winding roads of Massachusetts' North shore. At the present moment, they are harvesting apples and so of course we had to sample the freshly made apple donuts with hot apple cider to dip them in!
We sat on a bench, surrounded by pumpkins, eating our donuts and listening to a couple of guys strum their banjos and guitars to entertain the apple pickers and other farm visitors. Another perfect New England fall...
Lindsay went to her audition that afternoon and I found a coffee shop and journalled. It's amazing the rejuvenation one feels from a few days out of the city... a change of pace and scenery makes a huge difference.
Saturday night the Rossi's cooked us a New England feast - fresh baked cod and scallops, acorn squash, sauteed broccolini, and wine. Lindsay and I felt like princesses the whole weekend! Later that night, we went to visit Salem to experience the spookiness of the town. We went to an historic hotel in the middle of the downtown and then walked around to a few other famous spots.
After Sunday brunch of wholewheat pancakes, strawberries, and local maple syrup, we took a drive around the coast of northern Massachusetts - to see the rocky shore and lighthouses. I think we were both in heaven for the next few hours. We walked around a few of the small towns, ate clam chowder, and then headed back to Boston on the train.
This is Rockport, lots of movies are filmed here!
Once back to Boston, we caught the bus back to NYC, back to life in the city!
Thursday, October 14, 2010
Napee
Napee is a term that describes the consistency of a sauce. It means that the sauce is just thick enough to coat the back of a spoon. In sauce practicum today, we practiced this technique and many others as we made delicious sauces.
My "tasting" plate at the end of the day. As in every class, after we are all finished cooking our assignments, we arrange all of the dishes on a table, prepare a small taste of each, and discuss the components of what we made.
Sauces are one part of cooking that take finesse and accuracy. Measuring correctly, stirring appropriately, heating evenly, and many other skills go into make a smooth, "napee" sauce.
From top left to right: leek and onion coulis, roasted red pepper coulis, curry sauce, and mushroom sauce
In addition to these, we also made beurre blanc, yellow pepper coulis, turnip coulis, carrot & beet "marinara", almond sauce, corn hollandaise, and 4 different pestos (mint/pistachio pesto, parsley/walnut pesto, basil/walnut pesto, classic pesto).
A couple of things I loved about school today -
1. the colors of the sauces vibrated with creativity and flavor
2. the taste of some of the sauces was extremely fresh, simple, and surprising
3. the use of creativity and theory to make health-supportive, delicious options for normally unhealthy sauces - for example, corn hollandaise, made with corn puree and red chile pepper instead of traditional hollandaise, which contains egg yolks and butter (and lots of it).
One last thing I'm constantly learning is how to make use of every part of our ingredients. After juicing carrots and zuchinni for the infusions, our teacher took the fibrous pulp that was extracted and made cookies out of it! Mixing the okara (the fibrous portion) with maple syrup, currents, cinnamon, almond flour, and a few other spices, she created delicious, seasonal, and health-supportive cookies that were outwardly crisp, yet inwardly soft, and were extremely tasty! Genius way to feed small kids carrots and zucchini... Though the left over okarad does not contain all of the nutrients that a whole vegetable does, it's THOUSANDS of times better than processed, bleached, chemically-braised, and nutritionally-fortified white flour.
My "tasting" plate at the end of the day. As in every class, after we are all finished cooking our assignments, we arrange all of the dishes on a table, prepare a small taste of each, and discuss the components of what we made.
Sauces are one part of cooking that take finesse and accuracy. Measuring correctly, stirring appropriately, heating evenly, and many other skills go into make a smooth, "napee" sauce.
From top left to right: leek and onion coulis, roasted red pepper coulis, curry sauce, and mushroom sauce
In addition to these, we also made beurre blanc, yellow pepper coulis, turnip coulis, carrot & beet "marinara", almond sauce, corn hollandaise, and 4 different pestos (mint/pistachio pesto, parsley/walnut pesto, basil/walnut pesto, classic pesto).
A couple of things I loved about school today -
1. the colors of the sauces vibrated with creativity and flavor
2. the taste of some of the sauces was extremely fresh, simple, and surprising
3. the use of creativity and theory to make health-supportive, delicious options for normally unhealthy sauces - for example, corn hollandaise, made with corn puree and red chile pepper instead of traditional hollandaise, which contains egg yolks and butter (and lots of it).
One last thing I'm constantly learning is how to make use of every part of our ingredients. After juicing carrots and zuchinni for the infusions, our teacher took the fibrous pulp that was extracted and made cookies out of it! Mixing the okara (the fibrous portion) with maple syrup, currents, cinnamon, almond flour, and a few other spices, she created delicious, seasonal, and health-supportive cookies that were outwardly crisp, yet inwardly soft, and were extremely tasty! Genius way to feed small kids carrots and zucchini... Though the left over okarad does not contain all of the nutrients that a whole vegetable does, it's THOUSANDS of times better than processed, bleached, chemically-braised, and nutritionally-fortified white flour.
Infusions
Today we had infusion and sauce practicum. Definitely one of my favorite days. Infusions are simple but elegant additions to any dish, whether it be a salad, entree, or dessert.
We each made a different infusion, some using oil, some using vinegar, some using vegetables, fruits, herbs, spices, or a mixture. I made a carrot cinnamon infused olive oil by juicing carrots, reducing the juice with a cinnamon stick, and then infusing this liquid into olive oil in a mason jar. The creativity of infusions is endless, and the possibilities are endless.
Two of my favorites - Raspberry vinegar and zuchinni oil
Three more of my favorites... lemon dill vinegar, curry coconut oil, and tarragon vinegar
We each made a different infusion, some using oil, some using vinegar, some using vegetables, fruits, herbs, spices, or a mixture. I made a carrot cinnamon infused olive oil by juicing carrots, reducing the juice with a cinnamon stick, and then infusing this liquid into olive oil in a mason jar. The creativity of infusions is endless, and the possibilities are endless.
Two of my favorites - Raspberry vinegar and zuchinni oil
Three more of my favorites... lemon dill vinegar, curry coconut oil, and tarragon vinegar
Avett Brothers
To finish the almost week of celebration of my birthday, Lindsay, Eden, Taylor, and I bought tickets to see the Avett Brothers at Radio City Music Hall.
The Avett Brothers are a band from North Caroline who play energetic music described as "bluegrass, country, folk, punk, and pop". Surprisingly, the combination comes together as great music!
The night was full of iconic New York moments...riding the subway, walking through Rockefeller Plaza, standing outside Radio City... As we walked home, Lindsay and I were both overwhelmed with how unbelievable it was that we actually LIVE here!
The Avett Brothers are a band from North Caroline who play energetic music described as "bluegrass, country, folk, punk, and pop". Surprisingly, the combination comes together as great music!
The night was full of iconic New York moments...riding the subway, walking through Rockefeller Plaza, standing outside Radio City... As we walked home, Lindsay and I were both overwhelmed with how unbelievable it was that we actually LIVE here!
Happy Birthday!
October 11 - my birthday! I love having a birthday so early in the "school year". It's always fun to look forward to with old and new friends. My first birthday in the city was better than I could have expected!
Saturday, two days before my birthday, a group of friends and I went to dinner at Esperanto in the East Village. It was a perfect night, cool and breezy, as we sat in the Brazilian-inspired eclectic restaurant. Fruity sangria, earthy black bean dip, sweet plantain chips, and lots of other interesting appetizers filled the table as we ate and talked for most of the night.
Monday I walked into class and Tracy (the expert baker) had made cupcakes for the class to celebrate - chocolate cupcakes with milk chocolate caramel icing! Being that we are in school at the "Natural Gourmet Institute", these cupcakes were made from fresh cream and eggs from the Farmer's market, high quality chocolate, organic whole wheat pastry flour, organic sugar, and pure vanilla extract. They were topped with organic sugar crystals colored red with fresh beet juice!
As if these weren't enough of a celebration, Monday night I met a few girls from Bible study at Serendipity! Of course we ordered the frozen hot chocolate - with 5 straws!
Nestled into a side street on the Upper East Side, the 2 story restaurant welcomes its diners to a "coffee shop meets sweet 16 birthday" decor and a cozy, utterly happy atmosphere. Everywhere you look, patrons are smiling, sighing, and looking just plain content. Us 5 girls definitely fit this mold, as we slurped the last drops from our monstrous cup of frozen hot chocolate.
The day ended with flowers and a starbucks gift certificate from Lindsay. I think it's a sign of true New Yorker to absolutely love and appreciate a Starbucks gift card - its like gold around here!
Saturday, two days before my birthday, a group of friends and I went to dinner at Esperanto in the East Village. It was a perfect night, cool and breezy, as we sat in the Brazilian-inspired eclectic restaurant. Fruity sangria, earthy black bean dip, sweet plantain chips, and lots of other interesting appetizers filled the table as we ate and talked for most of the night.
Monday I walked into class and Tracy (the expert baker) had made cupcakes for the class to celebrate - chocolate cupcakes with milk chocolate caramel icing! Being that we are in school at the "Natural Gourmet Institute", these cupcakes were made from fresh cream and eggs from the Farmer's market, high quality chocolate, organic whole wheat pastry flour, organic sugar, and pure vanilla extract. They were topped with organic sugar crystals colored red with fresh beet juice!
As if these weren't enough of a celebration, Monday night I met a few girls from Bible study at Serendipity! Of course we ordered the frozen hot chocolate - with 5 straws!
Nestled into a side street on the Upper East Side, the 2 story restaurant welcomes its diners to a "coffee shop meets sweet 16 birthday" decor and a cozy, utterly happy atmosphere. Everywhere you look, patrons are smiling, sighing, and looking just plain content. Us 5 girls definitely fit this mold, as we slurped the last drops from our monstrous cup of frozen hot chocolate.
The day ended with flowers and a starbucks gift certificate from Lindsay. I think it's a sign of true New Yorker to absolutely love and appreciate a Starbucks gift card - its like gold around here!
In a New York Minute
Ever heard the phrase "In a New York minute..." People usually say this when referring to an instant. For example, "it was all over in a New York minute." Some people say that a New York minute is the time it takes for a light to turn green and the first NY cab to honk... not very long.
I heard this phrase again Sunday at church during the sermon, and it so perfectly described the way that I've been feeling lately. I continually say that I cannot believe how busy life is or how much I do in a day - how could I have established such a busy life in the few short weeks that I've lived here??
It has been said that what a normal person can do in a minute, a New Yorker can do in an instant... I am slowly learning and adapting to this speed of life.
I heard this phrase again Sunday at church during the sermon, and it so perfectly described the way that I've been feeling lately. I continually say that I cannot believe how busy life is or how much I do in a day - how could I have established such a busy life in the few short weeks that I've lived here??
It has been said that what a normal person can do in a minute, a New Yorker can do in an instant... I am slowly learning and adapting to this speed of life.
Sunday, October 10, 2010
Sunday Brunch
Every Sunday, Lindsay and I have a brunch date. We sleep late and then find somewhere fun to have brunch. The Barking Dog, Yorkville Crepery, and The Cupping Room are just a few of our fabulous finds.
Today we decided to make our own brunch... pancakes! Sleeping late, we walked to "The Washing Machine" laundromat to start a few loads of laundry, picked up Starbucks, and then came back to our apartment for a late brunch. It was the most relaxing, restful, and yummy Sunday!
Wholewheat buttermilk pancakes with pure maple syrup and fresh figs
Wholewheat pancakes: (makes enough for 2-3 people)
1/2 c. unbleached, all-purpose flour
1/2 c. wholewheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 Tbsp. sugar
1 egg
2 Tbsp. butter *room temperature
1/2 c. buttermilk + more
In a medium bowl, mix egg, butter, and 1/2 c. buttermilk. In another small bowl, mix all dry ingredients. Add dry mixture to egg mixture and stir. Continue to add buttermilk until desired consistency. (We made them slightly runny and then made a "tester" pancake!)
I am AMAZED at how much of a difference PURE MAPLE SYRUP makes. I will never go back to anything else. Trust me, it's SO YUMMY. Top with fresh strawberries, nuts, figs, or anything else that is in season!
Today we decided to make our own brunch... pancakes! Sleeping late, we walked to "The Washing Machine" laundromat to start a few loads of laundry, picked up Starbucks, and then came back to our apartment for a late brunch. It was the most relaxing, restful, and yummy Sunday!
Wholewheat buttermilk pancakes with pure maple syrup and fresh figs
Wholewheat pancakes: (makes enough for 2-3 people)
1/2 c. unbleached, all-purpose flour
1/2 c. wholewheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 Tbsp. sugar
1 egg
2 Tbsp. butter *room temperature
1/2 c. buttermilk + more
In a medium bowl, mix egg, butter, and 1/2 c. buttermilk. In another small bowl, mix all dry ingredients. Add dry mixture to egg mixture and stir. Continue to add buttermilk until desired consistency. (We made them slightly runny and then made a "tester" pancake!)
I am AMAZED at how much of a difference PURE MAPLE SYRUP makes. I will never go back to anything else. Trust me, it's SO YUMMY. Top with fresh strawberries, nuts, figs, or anything else that is in season!
Friday Night Dinner
This week has been CRAZY. I got back from visiting Amanda and Alan late Sunday night and jumped right into life in the city. Wednesday night I helped prepare for a public class at school with Chef Richard. The class was making dosas, which are Indian pancakes generally filled with rich curries and thick chutneys. Leaving school around 7PM, I rushed to midtown East for bible study with a group of girls from Redeemer. The maple-frosted sweet potato cupcakes for Amanda were a huge success!
Thursday I woke up ready for a LONG day - after school I signed up to help prepare for "Friday Night Dinner" at school. Friday night dinners are the culmination of learning at school. Each "class" plans, prepares, and cooks a dinner, fitting into the realms of designated criterion, and then receive a grade for the dinner served. Each student is also required to assist with 2 dinners, in addition to their own. So there I was, ready to help! We stayed at the school until 11 PM, chopping veggies, making stock, blending ice cream, toasting spices, and then washing dishes, scrubbing floors, and cleaning the kitchen. Needless to say, when I got home, I was EXHAUSTED. When my alarm rung the next morning (a mere 5 hours later), it was a struggle to get moving.
After a long day at class preparing multitudes of tofu dishes, we hit the ground running again to finish preparing the Friday night dinner. Around 6:30, guests began to arrive, and we assumed our position "on the line". In a professional kitchen, to serve a group of people a meal, an assembly line is created and each chef is assigned a task. For the first course, I was assigned "last look" - after each item was plated, I was in charge of wiping the plate and determining if the dish was acceptable to be served. The mood in the kitchen is serious, hardly any talking, we are all focused on the task at hand.
After the first course if served, the initial adrenaline rush begins to level out, but the second course (entree) is a high pressure "line". My job this time was to plate the 'meatballs' (tempeh balls). 3:30, 7:30, and 11:30 are the exact placements of the meatballs. Really.. is it THAT important to put them in these exact spots? YES, it is... I am learning that uniformity and reliability are 2 very important concepts that distinguish a professional chef from a home cook. The placement of each item significantly changes to tone of the dish. Though the diner may not consciously notice this, they will notice if something is different or if the dish looks "off".
For the dessert course, I was in assigned to scoop pistachio ice cream. I was SO excited about this - I LOVE ice cream and scooping ice cream looks like so much fun. After scooping 40 plates worth, though, I changed my mind. My arm hurt... I was sticky... and I was sweating. But at least the plates looked fabulous.
To end the night (before cleaning), all of the chefs were presented to the diners, and we received a standing ovation. After hours of hard work, seeing the happy faces of the diners and hearing the clamor of their applause, I felt extremely proud of what we had accomplished and a fatigued satisfaction in all of our hard work.
After a HARD and LONG week, Saturday I did not leave the couch for the majority of the day - a well deserved lazy day.
The menu:
Appetizer: Rubbed kale salad with cilantro vinaigrette, carrot ginger soup with yellow onion chutney
Entree: Chickpea panelle and forbidden rice cakes, coconut curry and tamarind sauce tempeh kofta, Indian-spiced roasted cauliflower and zucchini stew
Dessert: Chocolate-date crust with a duo of pistachio cardamom and pink peppercorn saffron ice cream, chair tea creme, and a chocolate drizzle
Carrot Ginger Soup
The Entree...
Thursday I woke up ready for a LONG day - after school I signed up to help prepare for "Friday Night Dinner" at school. Friday night dinners are the culmination of learning at school. Each "class" plans, prepares, and cooks a dinner, fitting into the realms of designated criterion, and then receive a grade for the dinner served. Each student is also required to assist with 2 dinners, in addition to their own. So there I was, ready to help! We stayed at the school until 11 PM, chopping veggies, making stock, blending ice cream, toasting spices, and then washing dishes, scrubbing floors, and cleaning the kitchen. Needless to say, when I got home, I was EXHAUSTED. When my alarm rung the next morning (a mere 5 hours later), it was a struggle to get moving.
After a long day at class preparing multitudes of tofu dishes, we hit the ground running again to finish preparing the Friday night dinner. Around 6:30, guests began to arrive, and we assumed our position "on the line". In a professional kitchen, to serve a group of people a meal, an assembly line is created and each chef is assigned a task. For the first course, I was assigned "last look" - after each item was plated, I was in charge of wiping the plate and determining if the dish was acceptable to be served. The mood in the kitchen is serious, hardly any talking, we are all focused on the task at hand.
After the first course if served, the initial adrenaline rush begins to level out, but the second course (entree) is a high pressure "line". My job this time was to plate the 'meatballs' (tempeh balls). 3:30, 7:30, and 11:30 are the exact placements of the meatballs. Really.. is it THAT important to put them in these exact spots? YES, it is... I am learning that uniformity and reliability are 2 very important concepts that distinguish a professional chef from a home cook. The placement of each item significantly changes to tone of the dish. Though the diner may not consciously notice this, they will notice if something is different or if the dish looks "off".
For the dessert course, I was in assigned to scoop pistachio ice cream. I was SO excited about this - I LOVE ice cream and scooping ice cream looks like so much fun. After scooping 40 plates worth, though, I changed my mind. My arm hurt... I was sticky... and I was sweating. But at least the plates looked fabulous.
To end the night (before cleaning), all of the chefs were presented to the diners, and we received a standing ovation. After hours of hard work, seeing the happy faces of the diners and hearing the clamor of their applause, I felt extremely proud of what we had accomplished and a fatigued satisfaction in all of our hard work.
After a HARD and LONG week, Saturday I did not leave the couch for the majority of the day - a well deserved lazy day.
The menu:
Appetizer: Rubbed kale salad with cilantro vinaigrette, carrot ginger soup with yellow onion chutney
Entree: Chickpea panelle and forbidden rice cakes, coconut curry and tamarind sauce tempeh kofta, Indian-spiced roasted cauliflower and zucchini stew
Dessert: Chocolate-date crust with a duo of pistachio cardamom and pink peppercorn saffron ice cream, chair tea creme, and a chocolate drizzle
Carrot Ginger Soup
The Entree...
Wednesday, October 6, 2010
Cupcakes & Frosting
Last night, Lindsay and I decided to make cupcakes for a friend who just got engaged. Pumpkin cupcakes with maple buttercream frosting...
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My initial thought was to roast a pumpkin and use the fresh pumpkin, but after alot of discussion, a girl in my class, who is a very talented baker, convinced me that canned pumpkin was the way to go. After searching Trader Joe's and Whole Foods, pumpkin puree was nowhere to be found. Glancing over the shelf, I decided that sweet potato puree would an excellent substitute.
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My sister found the recipe in House Beautiful magazine, submitted by one of my favorite chefs, Ina Garten (The Barefoot Contessa).
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I must say, the switch from pumpkin to sweet potato completely elevated the entire recipe. The fluffy, moist texture and the warm, toasty flavors of the cake combined with a dollop of creamy, smooth buttercream with a hint of natural maple sugar created the type of cupcake that you just can't resist eating 2 or 3 more... and trust me, we did.
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To make the cake:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 extra-large eggs, room temperature
1 can (8 oz) canned sweet potato puree
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. vegetable oil
Preheat over to 325
In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices
In a large bowl, beat eggs, stir in sweet potato puree, sugar, brown sugar, and oil (using a whisk)
Gradually add flour mixture to liquid, and stir until combined
Bake 20-25 minutes
Maple Frosting:
6 oz cream cheese, room temperature
3 Tbsp. butter, room temperature
2 c. sifted confectioner's sugar
1/2 tsp. vanilla
1 Tbsp. pure maple syrup
Beat cream cheese and butter until creamy and fluffy. Add vanilla and maple syrup until combined. Gradually add confectioner's sugar and whip.
*If needed, add more maple syrup to taste.
**Refridgerating the frosting for 30 minutes provides a better consistency for applying to cupcakes.
Top cupcakes with crushed Heath bar or score bar (Or any other toppings!) and sprinkle with cinnamon.
.JPG)
My initial thought was to roast a pumpkin and use the fresh pumpkin, but after alot of discussion, a girl in my class, who is a very talented baker, convinced me that canned pumpkin was the way to go. After searching Trader Joe's and Whole Foods, pumpkin puree was nowhere to be found. Glancing over the shelf, I decided that sweet potato puree would an excellent substitute.
.JPG)
My sister found the recipe in House Beautiful magazine, submitted by one of my favorite chefs, Ina Garten (The Barefoot Contessa).
.JPG)
I must say, the switch from pumpkin to sweet potato completely elevated the entire recipe. The fluffy, moist texture and the warm, toasty flavors of the cake combined with a dollop of creamy, smooth buttercream with a hint of natural maple sugar created the type of cupcake that you just can't resist eating 2 or 3 more... and trust me, we did.
.JPG)
To make the cake:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 extra-large eggs, room temperature
1 can (8 oz) canned sweet potato puree
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. vegetable oil
Preheat over to 325
In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices
In a large bowl, beat eggs, stir in sweet potato puree, sugar, brown sugar, and oil (using a whisk)
Gradually add flour mixture to liquid, and stir until combined
Bake 20-25 minutes
Maple Frosting:
6 oz cream cheese, room temperature
3 Tbsp. butter, room temperature
2 c. sifted confectioner's sugar
1/2 tsp. vanilla
1 Tbsp. pure maple syrup
Beat cream cheese and butter until creamy and fluffy. Add vanilla and maple syrup until combined. Gradually add confectioner's sugar and whip.
*If needed, add more maple syrup to taste.
**Refridgerating the frosting for 30 minutes provides a better consistency for applying to cupcakes.
Top cupcakes with crushed Heath bar or score bar (Or any other toppings!) and sprinkle with cinnamon.
Monday, October 4, 2010
Bad days, good friends
I had a bad day at school... I burned my sauteed onions and I dropped my groceries in the street. Lindsay bought Crumbs cupcakes!
Pumpkin walnut and Chocolate "Half-Baked
Each cupcake was filled with a decadent surprise in the center - espresso cream and cinnamon cream.
Crumbs Bake Shop. 1379 3rd Ave (at E. 79th St). New York, NY
Pumpkin walnut and Chocolate "Half-Baked
Each cupcake was filled with a decadent surprise in the center - espresso cream and cinnamon cream.
Crumbs Bake Shop. 1379 3rd Ave (at E. 79th St). New York, NY
The End of September
I'm WAY behind on the posts... SO much has happened over the past week. At school, we finished our "basic quality ingredients" series and also mastered "basic cooking techniques". Thanks goodness, I don't think I could handle much more of the chaotic style of cooking that came with these practicums. Just a few pictures from the past week...
Greenmarket pears poached in apple cider, cinnamon, and nutmeg, drizzled with a caramelized apple reduction sauce
Tempura broccali, carrots, onions, and parsley
Tofu, carrot, mushroom and soba noodle stir fry with a shoyu and sesame sauce
A day of beans... hummus 3 days: kidney bean, chick pea, and navy beans
A day of grains... cream asparagus risotto
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Baked asian millet cakes and fried polenta cakes
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A day of roasting... parsnips, carrots, mushrooms, and red peppers
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Roasted garlic olive oil
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Needless to say, "bon appetite" to this week!
Greenmarket pears poached in apple cider, cinnamon, and nutmeg, drizzled with a caramelized apple reduction sauce
Tempura broccali, carrots, onions, and parsley
Tofu, carrot, mushroom and soba noodle stir fry with a shoyu and sesame sauce
A day of beans... hummus 3 days: kidney bean, chick pea, and navy beans
A day of grains... cream asparagus risotto
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Baked asian millet cakes and fried polenta cakes
.JPG)
A day of roasting... parsnips, carrots, mushrooms, and red peppers
.JPG)
Roasted garlic olive oil
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Needless to say, "bon appetite" to this week!
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