I’m slightly uncomfortable, na no I’m not, admitting to skimming through Oprah’s Magazine on a regular basis. The content is always motivational, educational, and fun. In June’s issue, I can’t believe it’s already friggin June, there are columns that are worth more than just skimming. June’s columns are worth reading – maybe even re-reading.
Have you ever heard of a ‘vision board’ or have you ever thought about taking a trip to a foreign country without a guidebook? How helpful is a cook’s guide to spring/summer greens? This issue has it all – if you wanna know the truth I like it so much that I pulled it out of the, you know what room, so that I can read it throughout the day.
Focus your eyes on Oprah’s June issue and start living the good life.
Big Time - not really.
When I first started this blog I thought that a magazine or F&B publication would find my posts so compelling that they would pay me big money to travel; to eat; and to write. Wouldn’t that be the life!! What can I say - I’m a dreamer who dreams big.
A couple of years later, several blog entries, a couple of published articles on Chef’s Blade & the Examiner and my dreams of being “the big show” haven’t become true. What is true is that I enjoy more than ever the travels, the food, and writing. I write with less concern with what the reader thinks and write more with what feels good for me.
I’ve also learned to cook much more relaxed; to be a part of and understand each ingredient I use and each meal I eat; that the surroundings are as equally important as the dish in front of me or the restaurant I’m visiting; that there is a time and place to take pictures of food; and to play more with my food like I used to as a kid.
Dreams come and go – some become reality. I’m dreaming of the roasted pulled chicken, egg noodles, and cottage cheese dish my mom used to make when I was a kid. The reality is that I’m heading to the market to pick up the ingredients.
A couple of years later, several blog entries, a couple of published articles on Chef’s Blade & the Examiner and my dreams of being “the big show” haven’t become true. What is true is that I enjoy more than ever the travels, the food, and writing. I write with less concern with what the reader thinks and write more with what feels good for me.
I’ve also learned to cook much more relaxed; to be a part of and understand each ingredient I use and each meal I eat; that the surroundings are as equally important as the dish in front of me or the restaurant I’m visiting; that there is a time and place to take pictures of food; and to play more with my food like I used to as a kid.
Dreams come and go – some become reality. I’m dreaming of the roasted pulled chicken, egg noodles, and cottage cheese dish my mom used to make when I was a kid. The reality is that I’m heading to the market to pick up the ingredients.
Quick note
It’s been way too long since my last posting. It seems as if I never stop doing something for the business. By no means would I change it for anything in the world. Since I started the business I’m happier and more tired than I’ve ever been. It’s a good tired though - do you know what I mean? I'm exhausted and satisfied all at the same time. It's euphoric. On that note I have to pry my little fingers off the keyboard and get to work in the kitchen.
Execution -
A successful business man recently told me that there’s only one difference between a dreamer and a doer – EXECUTION. When I heard that I started to reflect on the past and the present.
I’ve always considered myself a doer until about a couple of years ago. I could easily point the finger at Corporate America for holding me back but I can’t. It wasn’t their fault that I didn’t pursue my dreams. I was to blame. I fell into a trap that most of us, at sometime have fallen into –contentment; habit; fear.
I told myself that the beginning of the year was going to be different. I was going to pursue my dreams – I was going to be once again a doer.
The first thing I did was celebrated the New Year by going to Napa and eloping with my foundation - Erin. She is solid as a rock and I couldn’t have done what I’m doing without her.
The next thing I did was resign from my corporate job. Almost 4 years of having a cush job; a stable paycheck; and the pressure of management to hit “the numbers;” I resigned. Not an easy move at first but one of the best moves I’ve ever made.
So, what am I doing now? I’ve started my own business. I’ve always wanted to work for myself; I’m a risk taker, an adventurer, and a doer. Perfect recipe for an entrepreneur, right.
I’ve always considered myself a doer until about a couple of years ago. I could easily point the finger at Corporate America for holding me back but I can’t. It wasn’t their fault that I didn’t pursue my dreams. I was to blame. I fell into a trap that most of us, at sometime have fallen into –contentment; habit; fear.
I told myself that the beginning of the year was going to be different. I was going to pursue my dreams – I was going to be once again a doer.
The first thing I did was celebrated the New Year by going to Napa and eloping with my foundation - Erin. She is solid as a rock and I couldn’t have done what I’m doing without her.
The next thing I did was resign from my corporate job. Almost 4 years of having a cush job; a stable paycheck; and the pressure of management to hit “the numbers;” I resigned. Not an easy move at first but one of the best moves I’ve ever made.
So, what am I doing now? I’ve started my own business. I’ve always wanted to work for myself; I’m a risk taker, an adventurer, and a doer. Perfect recipe for an entrepreneur, right.
Recent Chef's Blade Article
It's been about 3 months since I became a featured writer on Chef's Blade. Working with the Managing Editor Jacky is a great experience. I'm grateful to have the opportunity to write for them.
This past article I interviewed Executive Chef/Owner of one of the hottest restaurants in the valley. Cork in Chandler is one of my favorite places to eat. They specialize in Modern American cuisine, small plates, and creative dishes.
Talking with Chef Brian Peterson was as entertaining as his food. Here's the article. If you are close by and would like to visit Cork let me know and I will join ya.
How Not to Fail as an Executive Chef by me
This past article I interviewed Executive Chef/Owner of one of the hottest restaurants in the valley. Cork in Chandler is one of my favorite places to eat. They specialize in Modern American cuisine, small plates, and creative dishes.
Talking with Chef Brian Peterson was as entertaining as his food. Here's the article. If you are close by and would like to visit Cork let me know and I will join ya.
How Not to Fail as an Executive Chef by me
Inspiration -
Where does it come from? For someone who has recently been professionally diagnosed with ADD inspiration comes from all angles at no set time or place. For example I was inspired to write about inspiration while I was eating a protein bar for lunch. Yes, a protein bar. It’s my dirty little food secret – I eat protein bars and shakes on occasion.
Today, a few minutes ago, I had a protein bar for lunch. One bite and 40 chews later I thought, “what is the inspiration behind these dense blocks of substance?”
When I cook I’m always thinking about how to balance flavors and create textures to stimulate as many senses as possible. I find inspiration from food memories from the past and present. Inspiration, I guess, is around us 24/7. It’s just a matter of doing something with it.
Today, a few minutes ago, I had a protein bar for lunch. One bite and 40 chews later I thought, “what is the inspiration behind these dense blocks of substance?”
When I cook I’m always thinking about how to balance flavors and create textures to stimulate as many senses as possible. I find inspiration from food memories from the past and present. Inspiration, I guess, is around us 24/7. It’s just a matter of doing something with it.
Chef's Blade - Eggnog
Seriously - 3 more days before Christmas! Pass me two glasses of eggnog and let's have some fun. Holiday cooking, shopping, family gatherings are friggin stressful. If you need some help with putting together a meal plan check out my article on Chef's Blade.
Happy Holidays!
One more eggnog please...
Happy Holidays!
One more eggnog please...
Snow Angels
No typo – really there is snow, a lot of it, in the high country. Reports show over 10 inches worth has landed a couple of hours north of me. When I’m close to that much snow I want to do one of two things – make snow angels or stay in where it’s warm and make comfort food.
What would you do? Being in the desert for over three years has done me in. My body can’t take the cold anymore. I know… I know…I’m a baby.
Oh!! was staying in worth it. I halved and oven roasted an acorn squash at 375 until the flesh was fork tender, approximately an hour or so. I carefully scooped out the inside of the squash and used the outer portion of it to make little bowls to put a herb and squash creamy risotto in.
If you want my risotto recipe let me know – I’ll email it to you. For me risotto is one of the most satisfying dishes; especially when you’re not cut out for making snow angels.
What would you do? Being in the desert for over three years has done me in. My body can’t take the cold anymore. I know… I know…I’m a baby.
Oh!! was staying in worth it. I halved and oven roasted an acorn squash at 375 until the flesh was fork tender, approximately an hour or so. I carefully scooped out the inside of the squash and used the outer portion of it to make little bowls to put a herb and squash creamy risotto in.
If you want my risotto recipe let me know – I’ll email it to you. For me risotto is one of the most satisfying dishes; especially when you’re not cut out for making snow angels.
Deal of the day - Treadmill
How do you write a blog entry that is under 1000 words? Easy - post a link to another site and give thanks to friends and family.
Thank you for being excited for me while I pursue my dreams. Without my friends and family it would be much harder. Thank you again for your support and wishes.
My first article that I wrote for Chef's Blade.
Thank you for being excited for me while I pursue my dreams. Without my friends and family it would be much harder. Thank you again for your support and wishes.
My first article that I wrote for Chef's Blade.
Old Fashion Doughnut
There’s a lot to be said about the simple pleasures that I get from eating an old fashion doughnut or is it donut. The smell, taste, and the thought of the deep fried sweet dough puts a smile on my face every time.
The old fashion yeast raised doughnuts are on top of my childhood food memories. I can remember waking up and staggering in to the kitchen on Saturday morning to find my mom setting up for our afternoon snack.
I would help by measuring and mixing the dry ingredients in, at the time what I thought to be the biggest mixing bowl on the block. It’s too bad that I couldn’t get my hands on my mom’s recipe.
The closest recipe I found to what I recall having as a child comes from America’s Test Kitchen Holiday Baking issue 2007.
To make about 16 -2 ½ inch doughnuts and 1 ¼ inch holes you’ll first need to mix together in a medium size bowl the dry ingredients: 15 oz of all purpose flour; 1 envelope of instant yeast; 6 tablespoons of sugar; ½ teaspoon of salt.
In a standing mixer fitted with a dough hook, place 2/3 cups of room temperature whole milk and 2 large lightly beaten eggs. Mix in the dry ingredients on low speed until dough forms.
One piece at a time, add 6 tablespoons of diced butter, and mix on low until a soft dough forms. This will take approximately 3 – 4 minutes. Add the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise for 2 – 2 ½ hours at room temperature.
Place the dough on a lightly floured surface and roll out to ½ inch thickness. Cut the dough into rings and place rings and the holes on a floured baking sheet. Loosely cover with plastic wrap and let rise a second time for 30 – 45 minutes at room temperature.
When the doughnuts have risen, bring the frying oil to 375 degrees. ATK recommends 40 oz vegetable shortening. In batches add the holes and rings and fry until golden brown. Remove from heat and slightly cool before rolling them in a bowl sugar.
This recipe reminds me of what I had as a child. I hope that you enjoy these doughnuts as much as I do. Enjoy.
The old fashion yeast raised doughnuts are on top of my childhood food memories. I can remember waking up and staggering in to the kitchen on Saturday morning to find my mom setting up for our afternoon snack.
I would help by measuring and mixing the dry ingredients in, at the time what I thought to be the biggest mixing bowl on the block. It’s too bad that I couldn’t get my hands on my mom’s recipe.
The closest recipe I found to what I recall having as a child comes from America’s Test Kitchen Holiday Baking issue 2007.
To make about 16 -2 ½ inch doughnuts and 1 ¼ inch holes you’ll first need to mix together in a medium size bowl the dry ingredients: 15 oz of all purpose flour; 1 envelope of instant yeast; 6 tablespoons of sugar; ½ teaspoon of salt.
In a standing mixer fitted with a dough hook, place 2/3 cups of room temperature whole milk and 2 large lightly beaten eggs. Mix in the dry ingredients on low speed until dough forms.
One piece at a time, add 6 tablespoons of diced butter, and mix on low until a soft dough forms. This will take approximately 3 – 4 minutes. Add the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise for 2 – 2 ½ hours at room temperature.
Place the dough on a lightly floured surface and roll out to ½ inch thickness. Cut the dough into rings and place rings and the holes on a floured baking sheet. Loosely cover with plastic wrap and let rise a second time for 30 – 45 minutes at room temperature.
When the doughnuts have risen, bring the frying oil to 375 degrees. ATK recommends 40 oz vegetable shortening. In batches add the holes and rings and fry until golden brown. Remove from heat and slightly cool before rolling them in a bowl sugar.
This recipe reminds me of what I had as a child. I hope that you enjoy these doughnuts as much as I do. Enjoy.
Do you know....
I came across this quiz on Chow and thought it was worth sharing. It's pretty fun. I didn't do all that good on the ice cream or paint test. How did you do?
"Ice Cream or Paint?
From the same wry impulse that brought you Cheese or Font?, there’s Ben & Jerry’s Flavor or Pottery Barn Paint Color, a quiz from the prankish pucks who write for Mental Floss magazine."
Icing on the cake - Ben & Jerry's ice cream or Pottery Barn's paint color? Take the test and find out.
"Ice Cream or Paint?
From the same wry impulse that brought you Cheese or Font?, there’s Ben & Jerry’s Flavor or Pottery Barn Paint Color, a quiz from the prankish pucks who write for Mental Floss magazine."
Icing on the cake - Ben & Jerry's ice cream or Pottery Barn's paint color? Take the test and find out.
The Hunger Challenge
When I saw Chow’s tweet “Can you eat on $4 a day?” I thought that they had lost their mind. Seriously who could eat off of $4 a day? Any idea? According to The Hunger Challenge website $4 a day is the amount a Californian on food stamps has to live on.
The first thing I did when I got up this morning was create a menu for days of the 2009 Hunger Challenge – September 20-26. I am used to eating 5 small well-balanced meals a day on a budget at least double what is giving to people on food stamps.
I’m saddened that there are more than 35 million people in our country that live on a food stamp budget. I think that everybody should have the right and the means to eat a well balanced diet. In my first day of the challenge I can tell you that there is NO WAY that anyone can have a balanced diet on $4 a day.
I will post my results as often as I can. If you’re up for the challenge go here….Offical Website
The first thing I did when I got up this morning was create a menu for days of the 2009 Hunger Challenge – September 20-26. I am used to eating 5 small well-balanced meals a day on a budget at least double what is giving to people on food stamps.
I’m saddened that there are more than 35 million people in our country that live on a food stamp budget. I think that everybody should have the right and the means to eat a well balanced diet. In my first day of the challenge I can tell you that there is NO WAY that anyone can have a balanced diet on $4 a day.
I will post my results as often as I can. If you’re up for the challenge go here….Offical Website
Potato Gnocchi
Gnocchi Gnocchi – it’s taken me more than a week to write about these pillow like dumplings. There’s a lot of history behind the making and origin of gnocchi. I’ll save you from reading about the history and get right into the good part.
How to make them - fresh hand made gnocchi speaks for it self. They are light, fluffy, comforting, and takes well to a variety of sauces. So there’s not much more to say other than I hope you make them for yourself.
The secret behind a perfectly textured gnocchi is to not over work the dough. I can’t tell you how long or how hard to knead the dough. What you’re looking for is the dough to be just dry enough not to stick to your hands.
To serve two main entrees boil a large russet potato until its fork tender; about 20 -25 minutes. Let the potato rest, out of the water, until its cool enough to peel. Pass the potato, through a ricer or a grater, on a sheet pan. Refrigerate for an hour to dry.
After an hour bring a large pot of salted water to boil.
Whisk together one whole egg and a pinch of salt and set aside. Mound the potatoes on a lightly-floured surface and form a well in the center. Pour the egg in the center, a couple of pinches of salt, and dust with a ¼ cup of all purpose flour.
With a fork incorporate the flour, eggs, and potatoes until a ball is formed. Dust with another ¼ c of flour until the dough is just dry enough not to stick to your hands. A total of ½ c to ¾ c of flour plus a little more for dusting will be needed.
Cut the dough into 4-6 equal parts and let rest, covered, for 30 minutes. After the dough has rested, roll the portions of dough lightly with your hands in a back and forth motion on a floured surface into a ½” thick rope. Cut each rope into ½” pieces, you can roll the pieces down the back of your fork to make groves. Use flour as needed – be careful not to let the pieces stick together.
Drop the gnocchi into the boiling water a little at a time. Remove the gnocchi after they rise to the top of the water. Completely drain gnocchi before adding the sauce of your choice. The gnocchi will have a light and springy texture that will speak for themselves.
How to make them - fresh hand made gnocchi speaks for it self. They are light, fluffy, comforting, and takes well to a variety of sauces. So there’s not much more to say other than I hope you make them for yourself.
The secret behind a perfectly textured gnocchi is to not over work the dough. I can’t tell you how long or how hard to knead the dough. What you’re looking for is the dough to be just dry enough not to stick to your hands.
To serve two main entrees boil a large russet potato until its fork tender; about 20 -25 minutes. Let the potato rest, out of the water, until its cool enough to peel. Pass the potato, through a ricer or a grater, on a sheet pan. Refrigerate for an hour to dry.
After an hour bring a large pot of salted water to boil.
Whisk together one whole egg and a pinch of salt and set aside. Mound the potatoes on a lightly-floured surface and form a well in the center. Pour the egg in the center, a couple of pinches of salt, and dust with a ¼ cup of all purpose flour.
With a fork incorporate the flour, eggs, and potatoes until a ball is formed. Dust with another ¼ c of flour until the dough is just dry enough not to stick to your hands. A total of ½ c to ¾ c of flour plus a little more for dusting will be needed.
Cut the dough into 4-6 equal parts and let rest, covered, for 30 minutes. After the dough has rested, roll the portions of dough lightly with your hands in a back and forth motion on a floured surface into a ½” thick rope. Cut each rope into ½” pieces, you can roll the pieces down the back of your fork to make groves. Use flour as needed – be careful not to let the pieces stick together.
Drop the gnocchi into the boiling water a little at a time. Remove the gnocchi after they rise to the top of the water. Completely drain gnocchi before adding the sauce of your choice. The gnocchi will have a light and springy texture that will speak for themselves.
France and "in the now"
I’ve been back from France now for about a week. I don’t know where to begin writing about my experience. I’m sure I could write a short story about it. As a non French speaking American taking a dessert class at one of the most famous cooking in Paris, which by the way was taught completely in French, and trekking, well far away from the beaten path just to buy a pastry and baguette from one of the only female bakers who’s bolungerie is home of the last wood burning ovens in Paris, was just a few things that I could write about.
The French’s lifestyle compared to American's is night and day different. People have told me that the French only work 35 hours, have twice as much “holiday” as Americans do, and care less about everything else in life except great food, art, history, and love. This may be true but the one thing that really stood out was how focused and attentive they were to “the now.”
Their two hour elaborate lunches were NEVER interrupted by cell phones, there were no hurried meals, and there was no way that you would witness a server rushing people through a service so that they could seat another table. The French seem to have something that I want in life, besides their ability to make the best bread and pastries, and that’s to be completely and utterly in “the now.”
France taught me a couple of things that I’ve all ready put into practice; the confidence in my ability to make a Frenchman proud of my macarons; a much more developed palate; stories that I will be able to tell for many years; and most importantly and appreciation and respect for being “in the now.”
Merci beaucoup France!
The French’s lifestyle compared to American's is night and day different. People have told me that the French only work 35 hours, have twice as much “holiday” as Americans do, and care less about everything else in life except great food, art, history, and love. This may be true but the one thing that really stood out was how focused and attentive they were to “the now.”
Their two hour elaborate lunches were NEVER interrupted by cell phones, there were no hurried meals, and there was no way that you would witness a server rushing people through a service so that they could seat another table. The French seem to have something that I want in life, besides their ability to make the best bread and pastries, and that’s to be completely and utterly in “the now.”
France taught me a couple of things that I’ve all ready put into practice; the confidence in my ability to make a Frenchman proud of my macarons; a much more developed palate; stories that I will be able to tell for many years; and most importantly and appreciation and respect for being “in the now.”
Merci beaucoup France!
Yes...Potatoes cooked in Duck fat
Duck fat is a common pantry staple in France and is considered by most culinarians as liquid gold. Unfortunately, for most of us in the states it’s not as readily available like the other cooking fats are.
When I’m looking to add a deeper and more complex flavor to a dish I use duck fat. It’s a great replacement for butter and oil; it contains healthier fats and it’s higher in linoleic acid. It doesn’t take much to make a dish extra special.
Recently I came across Gourmet’s recipe for Pommes De Terre Sarladaise (potatoes cooked in duck fat.) The original recipe serves 4-6 side dishes and calls for 1.5 lb rinsed, peeled, and cut 1/4” thick slices of Yukon gold (waxy) potatoes, 3 Tbsp duck fat, ½ cup parsley, and 2 garlic cloves. I tweaked a few things by adding a couple of pinches of red pepper flakes and about 1 Tbsp of minced rosemary.
Before you prepare your potatoes, herbs, and spices heat the duck fat in a large skillet over medium to high heat. After the fat has completely melted add your potatoes, a couple of pinches of salt, and cook on medium to low heat, turning occasionally, for about 20-30 minutes, or until lightly golden and tender. After the potatoes are cooked thoroughly gently stir in your chopped herbs and spices. Serve immediately with mayonnaise.
Originally when I made the dish I thought the 5 hour braised short ribs would be the star. They were good, really good, but the crispy potatoes cooked in duck fat stole the show.
*Whole Foods carries rendered duck fat.
When I’m looking to add a deeper and more complex flavor to a dish I use duck fat. It’s a great replacement for butter and oil; it contains healthier fats and it’s higher in linoleic acid. It doesn’t take much to make a dish extra special.
Recently I came across Gourmet’s recipe for Pommes De Terre Sarladaise (potatoes cooked in duck fat.) The original recipe serves 4-6 side dishes and calls for 1.5 lb rinsed, peeled, and cut 1/4” thick slices of Yukon gold (waxy) potatoes, 3 Tbsp duck fat, ½ cup parsley, and 2 garlic cloves. I tweaked a few things by adding a couple of pinches of red pepper flakes and about 1 Tbsp of minced rosemary.
Before you prepare your potatoes, herbs, and spices heat the duck fat in a large skillet over medium to high heat. After the fat has completely melted add your potatoes, a couple of pinches of salt, and cook on medium to low heat, turning occasionally, for about 20-30 minutes, or until lightly golden and tender. After the potatoes are cooked thoroughly gently stir in your chopped herbs and spices. Serve immediately with mayonnaise.
Originally when I made the dish I thought the 5 hour braised short ribs would be the star. They were good, really good, but the crispy potatoes cooked in duck fat stole the show.
*Whole Foods carries rendered duck fat.
Molten Chocolate Cake
You might find this sinfully delicious cake under a number of aliases: Chocolate Molten; Lava Cake; Molten chocolate cake; and Chocolate Lava Cake. This luscious and rich dessert was invented in the 90’s by Jean-Georges Vongerichten. According to world renowned chef/restaurateur (Jean-George was just named restaurant of the year by the James Beard Foundation) he invented the dessert by accident when he under baked a cake.
The cake is surprisingly easy to make and is really versatile. I’ve made it a number of ways using different kinds of fruit; with different kinds of chocolate, sea salt, mint, orange zest; with and without liqueur; with fresh whipped chantilly cream; and ice cream.
Most recently I made one with mint chocolate, fresh strawberries, topped with fresh mint (from my herb garden) and a chantilly cream. The recipe is as followed: Yields around 2-6oz soufflé ramekins, 2 mixing bowls and 1 small sauce pan. In a bain-marie melt 4oz of butter with 4 oz dark chocolate. In a separate mixing bowl mix 2 whole eggs, 2 yolks, 2oz of sugar, and a pinch of salt. Temper egg mixture with the chocolate and fold in 2 teaspoons of flour. Pour batter in butter and cocoa dusted ramekins and chill batter for 1-2 hours. Bake at 400 F until done- edges should be firm and center should be jiggly.
Rest for a few minutes and turn on to a plate, serve with cream, and garnish.
The cake is surprisingly easy to make and is really versatile. I’ve made it a number of ways using different kinds of fruit; with different kinds of chocolate, sea salt, mint, orange zest; with and without liqueur; with fresh whipped chantilly cream; and ice cream.
Most recently I made one with mint chocolate, fresh strawberries, topped with fresh mint (from my herb garden) and a chantilly cream. The recipe is as followed: Yields around 2-6oz soufflé ramekins, 2 mixing bowls and 1 small sauce pan. In a bain-marie melt 4oz of butter with 4 oz dark chocolate. In a separate mixing bowl mix 2 whole eggs, 2 yolks, 2oz of sugar, and a pinch of salt. Temper egg mixture with the chocolate and fold in 2 teaspoons of flour. Pour batter in butter and cocoa dusted ramekins and chill batter for 1-2 hours. Bake at 400 F until done- edges should be firm and center should be jiggly.
Rest for a few minutes and turn on to a plate, serve with cream, and garnish.
Parlez - vous Anglais
Recently someone asked me why I spend my leisure time in the kitchen and thinking about food. Then another, “what are you hoping to get out of going to culinary school and workshops?” What does it matter I thought.
Everything about food fulfills me; the planning; prepping; the creative expression of plating; incorporating seasonal flavors into dishes; stimulating all of my senses; there’s a beginning and an end to every dish; the ability and confidence to cook something instinctually instead of following a recipe—thank you Chef Pascal; and sitting down to enjoy supper with friends and family.
Like I mentioned in some of my earlier blog entries, and most of you already know-I’ve had a lot of different hobbies and passions in my life. Without blinking an eye I’ll sign up for workshops, go to school, take private lessons- you name it and I will do it if I’m interested in learning about the subject. Eccentric and aimless to some but to me it’s all about learning new things, living life, and having fun.
I went to culinary school for the first time after high school; I’ve bowled professionally and in college; managed bowling centers; learned from the best bowling coaches in the world; drilled bowling balls for national championship bowlers; I’ve had my name published in international and national bowling magazines; I’ve taken sailing and flight lessons; I’ve taken Jiu Jitsu and boxing lessons from people who are internationally known; and over the past couple of years I’ve revisited my passion for the culinary arts.
The 24 week program, Classic Cooking Academy, is, unfortunately, coming to an end. Having learned so much about the fond of French cooking and techniques I’ve decided to continue my education. I’ve reserved a spot in a 2.5 jours desserts des restaurants à l'assiette (plated desserts) workshop at the Ritz Escoffier Cooking School in Paris. No, I don’t speak French, I have a hard enough time speaking English, but to experience the French culture and to learn in the great kitchen of the Ritz is worth the challenges.
Maybe one day I’ll write a book, or own a specialty cafe, but no matter what, while I have a chance, I’m going to travel; write; learn; and cook really good food, as much as I can.
Parlez- vous Anglais? Going to France in July—YAY!!!
Everything about food fulfills me; the planning; prepping; the creative expression of plating; incorporating seasonal flavors into dishes; stimulating all of my senses; there’s a beginning and an end to every dish; the ability and confidence to cook something instinctually instead of following a recipe—thank you Chef Pascal; and sitting down to enjoy supper with friends and family.
Like I mentioned in some of my earlier blog entries, and most of you already know-I’ve had a lot of different hobbies and passions in my life. Without blinking an eye I’ll sign up for workshops, go to school, take private lessons- you name it and I will do it if I’m interested in learning about the subject. Eccentric and aimless to some but to me it’s all about learning new things, living life, and having fun.
I went to culinary school for the first time after high school; I’ve bowled professionally and in college; managed bowling centers; learned from the best bowling coaches in the world; drilled bowling balls for national championship bowlers; I’ve had my name published in international and national bowling magazines; I’ve taken sailing and flight lessons; I’ve taken Jiu Jitsu and boxing lessons from people who are internationally known; and over the past couple of years I’ve revisited my passion for the culinary arts.
The 24 week program, Classic Cooking Academy, is, unfortunately, coming to an end. Having learned so much about the fond of French cooking and techniques I’ve decided to continue my education. I’ve reserved a spot in a 2.5 jours desserts des restaurants à l'assiette (plated desserts) workshop at the Ritz Escoffier Cooking School in Paris. No, I don’t speak French, I have a hard enough time speaking English, but to experience the French culture and to learn in the great kitchen of the Ritz is worth the challenges.
Maybe one day I’ll write a book, or own a specialty cafe, but no matter what, while I have a chance, I’m going to travel; write; learn; and cook really good food, as much as I can.
Parlez- vous Anglais? Going to France in July—YAY!!!
Saturday Everyday
Saturday’s class can’t get here fast enough. I always look forward to what chef has in store for us. The last few weeks we’ve done a lot of meat fabrication: duck; chicken; beef-NY strip, flank, and cuts from the tenderloin; and we boned a veal leg. From those cuts we learned how to prepare a number of classical dishes such as: walnut and berry stuffed roasted duck leg; duck a L’orange; chicken breast with a creamy mushroom sauce; steak au poive; saltimbocca alla Romana, and several others.
With a chicken breast thawed and only 45 minutes for lunch I decided to make the sautéed chicken breast with a creamy mushroom sauce. This is a simple, quick and delicious dish.
As you can tell by my picture there isn’t much contrast in color. I would have preferred more color contrast but what the dish lacks in aesthetics it makes up for it in flavor and simplicity.
To make enough for 2 people take 1 well seasoned chicken breast and cut it into bite size pieces. Sauté the diced pieces, in just enough oil to coat the bottom of the pan, until they are nicely browned. Once the chicken is browned set it aside in colander. You’ll use the juices in the sauce.
In the same pan add 1 tablespoon of butter and sweat 2 or so tablespoons of finely chopped shallots, a couple of sprigs of thyme and tarragon. Deglaze with white wine and reduce down until it’s almost dry. Add ½ cup or so of cream and reduce until it has slightly thickened.
In another pan, heat on medium-high heat, add 1 tablespoon of butter and a couple of sliced mushrooms for 2-3 minutes. Strain cream mixture into the mushrooms, add chicken and juices, and toss until chicken is warmed through. Toss chopped parsley, season to taste and serve immediately.
With a chicken breast thawed and only 45 minutes for lunch I decided to make the sautéed chicken breast with a creamy mushroom sauce. This is a simple, quick and delicious dish.
As you can tell by my picture there isn’t much contrast in color. I would have preferred more color contrast but what the dish lacks in aesthetics it makes up for it in flavor and simplicity.
To make enough for 2 people take 1 well seasoned chicken breast and cut it into bite size pieces. Sauté the diced pieces, in just enough oil to coat the bottom of the pan, until they are nicely browned. Once the chicken is browned set it aside in colander. You’ll use the juices in the sauce.
In the same pan add 1 tablespoon of butter and sweat 2 or so tablespoons of finely chopped shallots, a couple of sprigs of thyme and tarragon. Deglaze with white wine and reduce down until it’s almost dry. Add ½ cup or so of cream and reduce until it has slightly thickened.
In another pan, heat on medium-high heat, add 1 tablespoon of butter and a couple of sliced mushrooms for 2-3 minutes. Strain cream mixture into the mushrooms, add chicken and juices, and toss until chicken is warmed through. Toss chopped parsley, season to taste and serve immediately.
One Bite at a Time
Since my last blog entry, seems like months ago, a lot has happened. I’ve had a few milestones and a few adventures that I thought was worth sharing. Chef Dionot (who by the way trained Top Chef finalist Carla Hall,) taught me how to make a delicious bouillabaisse, a variety of bouchées, ratatouille, several classic potato dishes, pastry cream, and how to shuck an oyster. I’ve discovered several eateries around the valley: Hawaiian (I do not doubt you, MZ;) Vietnamese; Organic; and a French bakery. I drank mead and ate a Scottish egg at the Renaissance fair. I’ve completed another post-bac education class; I’ve hosted a couple of dinner parties; I’ve finished reading ‘Me Talk Pretty One Day’ by David Sedaris – hilarious (Thank you UJ & AB;) I shot a .30-06 rifle and bought a fishing/hunting license (J, K, & C- what an experience.) I’ve learned the principles of sustainable living – Ethicurian - and I have joined the Slow Food Nation USA. And finally, I’ve been inspired by the book that I’m currently reading, ‘Yes Man’ by Danny Wallace, to say “yes” more.
I’m not sure why I’m writing about all of this. I just woke up from a great night’s sleep and my first thought was how grateful I am for the life I live and for the people that I share life with. I’m going to leave you with the words from a new friend of mine; “May there always be water at the end of your journey.”
I’m not sure why I’m writing about all of this. I just woke up from a great night’s sleep and my first thought was how grateful I am for the life I live and for the people that I share life with. I’m going to leave you with the words from a new friend of mine; “May there always be water at the end of your journey.”
Wholly guacamole
A couple of entries ago,Happy New Year, I mentioned that I was going to review as many of Phoenix Magazine’s top 50 restaurant’s signature dishes and recreate, to the best of my ability, the dish.
I planned on writing about a burger but my inability to take a good picture kept me from posting it. So, instead you get Barrio Café’s $10 guacamole. Yes, your eyes are focused. You do see $10, ten dollars, Hamilton. I couldn’t believe it when I saw the price either.
Their signature dish was easy to duplicate and my picture is as good as gets. For around $3, without the pomegranate seeds, and no more than 10 minutes of your time you can have a delicious snack, appetizer, or side dish that is healthy and quick to make.
Off to the side have a medium size mixing bowl. Add to the bowl, in order: ½ tomato, deseeded and diced; ¼ red onion, finely chopped; 1 fresh Serrano, deseeded and finely chopped; 1 pitted, peeled and chopped avocado; juice of ½ of a lime; 2-3 pinches of salt; a pinch or two of pomegranate seeds (not necessary but that’s how Barrio’s serves it;) and, a handful of fresh cilantro leaves, chopped. Fold gently and serve with lime on the side. Really simple to make and the fresh ingredients and flavors makes it a healthy dish for any time of the day.
Full review: Barrio Café
I planned on writing about a burger but my inability to take a good picture kept me from posting it. So, instead you get Barrio Café’s $10 guacamole. Yes, your eyes are focused. You do see $10, ten dollars, Hamilton. I couldn’t believe it when I saw the price either.
Their signature dish was easy to duplicate and my picture is as good as gets. For around $3, without the pomegranate seeds, and no more than 10 minutes of your time you can have a delicious snack, appetizer, or side dish that is healthy and quick to make.
Off to the side have a medium size mixing bowl. Add to the bowl, in order: ½ tomato, deseeded and diced; ¼ red onion, finely chopped; 1 fresh Serrano, deseeded and finely chopped; 1 pitted, peeled and chopped avocado; juice of ½ of a lime; 2-3 pinches of salt; a pinch or two of pomegranate seeds (not necessary but that’s how Barrio’s serves it;) and, a handful of fresh cilantro leaves, chopped. Fold gently and serve with lime on the side. Really simple to make and the fresh ingredients and flavors makes it a healthy dish for any time of the day.
Full review: Barrio Café
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