Archive for April, 2010

Apr 26

Vegetable and Lamb Samosas

2011 © copyright Savory Simple, all rights reserved

Last week was incredibly hectic! I turned in a report on créme fraiche and gave an oral presentation (we had a decadent cheese tasting, as well). I had my first written and practical exams of Phase II. On top of all that, I assisted a sushi class! This weekend provided a much needed rest.

I think I did well across the board! I was worried about the practical with my new chefs, but I’m very proud of myself. I stayed calm and focused, got my food ready and was third to finish. Chef said my pate brisee dough was perfect. As was my omelette. The dessert wasn’t all that it should have been, but overall I put forth a solid effort. Tomorrow we’ll find out our teams for the next month.

I’ve been offering a lot of dessert recipes lately. How about some fried, savory goodness? These samosas are as good as any you’ll find in a restaurant.

Apr 18

7 Comments

Crepes Suzette

These crepes are heavenly and simple. They’re great for entertaining because you can prepare the crepes and zest well in advance and then cook everything together at the last second with an audience!

Ingredients:

2 cups flour
pinch of salt
4-5 eggs
1.5-2 cups milk
clarified butter
orange zest
simple syrup (equal parts water and sugar, simmered until dissolved)
Triple sec or Grand Marnier
1 lemon
2 oranges
sugar
butter
garnish: orange supremes

Method:

Blanch orange zest in water and then cook in simple syrup.
In a bowl, whisk together flour, a pinch of salt and 3 eggs.
Add milk and continue whisking.
Brown some clarified butter, add 1 T or so to batter.
Add more eggs and milk as needed until crepe batter is a thin, smooth consistency.
Make crepes, sprinkling sugar on each as they’re finished to keep from sticking together. Set aside.
Combine the juices of 1 lemon and 2 oranges in a bowl.
Melt whole butter in pan. When its melted and bubbly, add sugar and make a light caramel.
Deglaze the pan with citrus juice. Thicken and reduce the sauce over the heat.
Add zest with simple syrup.
Add several crepes, folded into quarters.
Flip when they’re well coated with syrup.
Add some liquor to the pan, flambe with a long lighter or cook out.
Serve with orange supremes!

Apr 12

2 Comments

Phase II Begins (Bananas Flambe’)

Hello world! It feels as though I haven’t written a proper update in forever. Phase II has been a whirlwind of activity and excitement, with several changes to our routine. First, and probably best, is that school begins an hour later. While I did enjoy getting home earlier, it is so wonderful to be able to sleep in a bit and stay up past 10pm. Previously I would arrive at school around 6:15 am. Now I arrive at the luxurious hour of 7:15 am. It’s not quite the 9-5 routine I had in my previous life, but every hour makes a difference.

The second big change is in production. In Phase I, we watched a demo in the morning and then hit the kitchen to make a three-course meal. We still have our morning demo, but now we cook to order. We take orders from staff members, do as much prep as possible and then fire on command. We cannot plate the entree until the appetizer is gone. The same goes for dessert. Once we’ve finished service, we’re allowed to eat the leftovers. It’s intense!

I miss my old chefs, but the new team is full of knowledge and experience. They’re teaching us some serious refinement. Phase I was technique. We’re still learning technique, but now we’re also focusing on beautiful plating and perfect execution. Chef examines our food before it leaves the kitchen and if he isn’t satisfied, we fix it. The soup must be hot, the meat must be cooked perfectly to order.

I’ve also begun the process of finding my externship restaurant. I’ve met with the school adviser and have several places in mind. Now I just have to start making phone calls. I’m really hoping to find a restaurant that teaches me a new cuisine. I’ve also become completely enamored with the pastry side of culinary school. I would love to explore this further. I’m even contemplating moving on to the Pastry Arts Program after graduation!

Speaking of desserts, we’ve been making some delicious and simple treats in Phase II. This has been one of my favorites so far: