Posts from the ‘Cooking’ Category

Aug 26

Salads 101: Everything You Need to Know

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This summer I’ve become a salad fanatic. Believe it or not, I was terrible at making salads before I went to culinary school. It was my shameful secret. I knew about the different tastes (sweet/salty/bitter/sour) but I didn’t realize that paying attention to such a simple cooking principle would have such a dramatic effect on my final product. I also didn’t realize the importance of adding texture and color or that the trick to making salads truly filling was to add protein and healthy fat.

I’m going to break everything into categories to describe how I make salads. Even the picky eaters in my family enjoy my salads, so I think you will too! Pick and choose from this list, but try to add something from as many categories as possible to create a good balance.

Aug 11

25 Comments

Corn Chowder

When I worked a nine to five job, I was somewhat lazy about visiting farmers markets on the weekend. Baltimore has wonderful markets but you really have to arrive early to get the best produce options. When my husband and I moved closer to Washington DC, I was delighted to discover a small farmers market within walking distance of our apartment. It may not be the largest market in the area, but I can find what I need. And now that I work unusual hours, I love arriving early to the market on Saturday and wandering through the local, seasonal goodies.

If you’re looking for a farmers market in your area, a great resource is Real Time Farms. In addition to providing information on farms and farmers markets, they also link restaurants to specific farms, which I think is pretty cool.

Right now is such a great time to buy corn. Because this is the peak season, it’s cheap and full of flavor. I love adding it to salads or mixing it with quinoa. But in my opinion, chowder is the best way to enjoy corn in the summer. Many recipes use bacon but I think that takes away from the star attraction. This recipe brings out all of the natural sweetness and savoriness of the corn, has richness from the dairy and stock and a lovely earthiness from the fresh herbs.

Aug 2

39 Comments

Roasted Gazpacho

Over Memorial Day weekend last year, my boyfriend proposed to me on top of the Empire State Building. One year later, this past spring, we were married in Cabo San Lucas in a private beach ceremony. It was one of the most amazing experiences of my life.

Jan 8

34 Comments

Vegan Granola Bars

I’ve learned a lot over the past year. One of the most important lessons, in my opinion, was about respecting our food. At school my classmates and I cooked with an assortment of meat and dairy products each day, and I was always a bit disturbed by how the instructors were so dismissive of the animals we were eating. I remember one particular class where the instructor stated “Do not think of this as an animal. It’s factory raised meat, meant for our consumption.” I have no idea if this bothered any of my classmates. I know that the point of culinary school is to cook professionally and that the majority of consumers want meat and dairy, but that doesn’t mean we should ignore the fact that animals lose their lives in the process, often in cruel ways. I was told I’d eventually become desensitized by the experience and in some ways that was true. But ultimately I became a much more conscious consumer.

I don’t see myself ever giving up meat and dairy completely, but I believe in limiting my intake. I don’t need milk in my cereal and meat on my dinner plate every day. There are many other delicious options. I began making these breakfast bars recently as a healthy, inexpensive alternative to processed store-bought bars. Not only are they vegan but they’re very filling and keep me energized throughout the day. I make them on the weekends and then grab one on the go every morning. The nice thing about this recipe is that the ingredients are flexible so you can change it up a bit each time to prevent boredom. For example, you can substitute agave nectar or corn syrup in place of the maple syrup, use peanut instead of cashew butter… endless possibilities. My favorite combination so far is cashew butter, almonds, maple syrup and dried cranberries.

Dec 14

20 Comments

Savory Pear and Blue Cheese Tart

This tart is wonderful to serve as an appetizer at holiday parties. All of the components can be made separately in advance. Right before guests arrive you can build the tart and heat it briefly for a no hassle treat that is delicious and very impressive. It will also travel well.

This recipe will make 6 4-inch round tarts. I recommend using shells such as thesewith removable bottoms.

Nov 24

9 Comments

Chocolate Kahlua Roulade

Happy Holidays! Three weeks and counting until graduation!

Oct 31

59 Comments

Pumpkin Ravioli with Brown Butter Sauce

It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli. And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product. The thinner the pasta, the better.

Oct 4

4 Comments

Applesauce

Ahh…fall is here. One of my favorite times of year. Yesterday we took our annual trip to Larriland Farms to go apple picking and collect other goodies such as pumpkins, cider, an assortment of squash, fairytale eggplant, spinach and sweet potatoes. I have a lot of cooking to do over the next couple of weeks!

Last night was all about canning. Every year I tell myself not to go crazy in the orchard, and every year I bring home around 20 pounds of apples. No exaggeration. It’s just so much fun to pick fresh apples from the trees and I can’t help but go overboard. Canning is a great way to preserve the apples so I can enjoy them year round at their peak.

This recipe for applesauce yields 8 pint jars. If you’re not canning you might want to cut the recipe in half. It sounds like a lot but applesauce freezes very well. You can divide the leftovers into several single serving portions and freeze them for a quick addition to any dinner.

Aug 18

Roasted Purple Potatoes with Sage and Chives

This is a simple side dish that’s beautiful to look at and easy to make. I love purple potatoes. What an easy way to elevate a dish to a whole new level!

When it comes to vegetables, roasting is my favorite way to go. It really brings out their natural flavors, while adding a nice caramelized crunch to the outside.

Jul 8

17 Comments

Homemade Pizza!

Jun 14

6 Comments

Phase II Ends (Merguez: North African Lamb Sausage)

I cannot believe it’s been six long weeks since my last update. Phase II just flew by and today was the first day of my new externship! For the next six months I’m working at a wonderful restaurant with a friendly atmosphere and delicious, interesting food.

Culinary school has been an emotional roller coaster filled with wonderful highs and intense lows. But I made it, and I wouldn’t trade the experience for anything. I’m looking forward to fine-tuning the skills I’ve learned now that I won’t be on daily information overload. I have so much cooking to do! And still so much to learn.

For something slightly different, I thought I’d share a recipe for lamb sausage. It’s delicious and surprisingly simple. You need a sausage stuffer (they are sold as stand-alone units or attachments for KitchenAid mixers). But even if you don’t have the equipment, I still highly recommend this recipe. Impress your family with some insanely good lamb patties!

Apr 26

7 Comments

Vegetable and Lamb Samosas

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 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:

Mar 7

6 Comments

Tomato Soup

I’m sick. I can’t remember the last time I had a cold this bad. My throat is killing me, there’s a ringing in my ears… you get the idea. I’ve spent most of the past 3 days in bed, and am extremely disappointed to have missed assisting a school event this weekend. Not only was this supposed to be an interesting event (a cooking competition), but it was my first real chance to work with my Phase II instructors. So their first impression of me is not showing up! Not having the stamina to push through illness to perform as I would have to in a restaurant. Oh well…

All I’ve wanted this weekend is tea, ice water, soup and ice cream to soothe the fire in my throat. Today I dragged myself out of bed to make tomato soup. It was easy to make and allowed me to feel slightly productive. Now all I have to worry about is the research paper I was supposed to be working on this weekend.

This picture was taken with my new photography table setup. It came out pretty well, needs some tweaking. But I’m happy to be able to bring better quality images to the blog from now on.

Tomato Soup

Ingredients:

1 28 oz can peeled whole tomatoes (I prefer San Marzano)
olive oil
1 yellow onion, chopped
2 garlic cloves
fresh basil
chicken stock
cayenne pepper
soy milk and/or cream to finish

Method:

Sweat the chopped onion on low heat with olive oil and salt.
Toss in 2 whole cloves of garlic.
After the onion is translucent, add the can of tomatoes.
Add some chicken stock, maybe 2 cups worth.
Add a small cluster of basil, attached to the stem so it will be easy to remove.
Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
Let everything simmer for 45 minutes.
Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.
Pick out the basil, then puree the soup well (I used an immersion blender).
My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock… Thin the soup to the desired consistency.
Add more salt and pepper if needed.
Garnish with some chopped basil.

I think it’s time for another nap.

Feb 26

5 Comments

Week 8 – Exams and Comfort Food

The past two weeks have been intense. Due to the snow, we had a makeup class last Friday on my beloved day of rest. Saturday was Open House, where we had to work the buffet. Sunday was spent catching up on recipes and studying for exams. And making homemade pasta again and again until I finally mastered it. This week our recipe notebooks were due and we had our second written and practical exams. I’m up to around 130 recipes, if I’m counting correctly.

As usual, we made amazing food. I’m wouldn’t say I’m exactly refined in the kitchen but I think I’m making slow and steady improvements. My second practical exam went much smoother than the first one. Though several times Chef walked by and told me to breathe. And every time he said that I realized I was in fact holding my breath. I don’t know how to be calm and speedy at the same time. I need to work on my kitchen zen.

But I’m so happy to be there. I don’t know exactly where I’ll end up after graduation but aside from my travel adventures I haven’t felt this alive in years. Culinary school is where I’m supposed to be.

Between the weather and exams, I’ve been craving comfort foods recently. School has made me a huge fan of soup. And nothing goes better with soup than fresh bread. I know bread-making is just around the corner because Chef has begun teasing us with fresh baguettes and focaccia throughout the day. In the past two weeks we’ve made naan and cornbread, both of which I loved. I thought I’d share the cornbread recipe with you.

Also on the menu this week was a delicious cauliflower soup. Not something that would typically be pared with cornbread but I made them both one evening and they went surprisingly well together! The cauliflower soup is rich with a delicate flavor, and the cornbread is one of the lighter, tastier versions I’ve tried. You might want to make them separately. This soup would go well with hearty artisan bread. The cornbread goes great with chili or pork chops.

Feb 11

5 Comments

Valentine’s Dinner For Two

Classes have been canceled for the rest of the week! I’m not surprised; it looks like the end of the world outside. We had over two feet of snow this weekend and in the past 24 hours we were hit with another huge blizzard. I’m getting a bit stir crazy. Someone suggested I put together a Valentine’s Day dinner menu. Perfect idea!

I’ve put together a menu I think you’ll love. It’s not too heavy but is rich with flavor. It’s also not super complicated. There shouldn’t be any stress over a Valentine’s Day dinner! On the menu is: chicken with a savory pan sauce, rice pilaf, broccoli, and chocolate mousse to finish.

You can make the mousse in advance and let it chill until just before dessert.
You can blanch the broccoli next, since you’ll finish cooking it before serving.
Next take care of the rice, which can be kept warm under parchment paper while you cook the chicken last.
You can finish the broccoli before serving dinner but make sure you time it with the chicken so that everything is served warm.

If this seems like too much, you can skip the rice or broccoli and just serve the chicken with one side.

Feb 7

5 Comments

Homemade Chicken Stock

I’ve mentioned the importance of homemade stock over store-bought products. There are countless recipes for stock on the internet, but I thought I’d post one here.

There are two types of stock: white and brown. The main differences between them is that the bones and vegetables are roasted when making brown stock, and tomato paste is an ingredient. Both should be made with raw bones, a detail I’ve noticed is missing from many recipes. You want raw bones because the prized ingredient in stock is collagen, a natural protein found in animals. Collagen is used to make gelatin, which is then used to make an assortment of commercial products from marshmallows to jello and some low-fat yogurts. This gelatinous material is what gives homemade stock the thick, rich flavor found in many restaurant sauces. Not only do commercial stocks lack collagen, they are often full of salt and even sugar. Real stock should be salt free, so you have the option to season your dishes to the desired level.

Stock pots come in a variety of sizes; mine holds eight quarts, which is kind of small. Stock isn’t difficult to make but it takes time. You might as well make it in large batches.

I made chicken stock this weekend. I bought three whole chickens, broke them down, and used the carcasses in the stock. The next day I used the dark meat for coq au vin, which you can make following the exact recipe I posted for beef bourguignon. Just swap out the beef chuck for legs and thighs.

Another option for making chicken stock is to buy bulk raw chicken wings, which are sold in the freezer section at most grocery stores.

Feb 5

2 Comments

Week 5 – Are you going to blog about that?

I learned an important lesson this week: don’t mention your culinary school blog while at school because heckling will ensue. I also realized that I cannot stay up late on a school night. I become practically useless in the kitchen.

More importantly, I learned about food! Among other things we made puff pastry, grilled fish, coq au vin, melting hot chocolate cake, decadent mashed potatoes… and started learning about food costing, which may be a challenge for me. I’m kind of embarrassed to admit that I haven’t touched math in at least 10 years. It’s a shame because I used to be pretty good at it. Now, my head spins while trying to figure out how to put the numbers together. I know what I’ll be studying this weekend.

And it may be an extra long weekend! We’re supposedly in for a blizzard. I stopped by the grocery store to pick up ingredients for stock and I’ve never seen so much madness.

During these chilly winter months, I can’t get enough soup. It’s warm, comforting, and simple to make. I thought that in honor of this week’s blizzard I’d offer up a yummy version of potato leek soup. In Mastering the Art of French Cooking, Julia Child states “Leek and potato soup smells good, tastes good, and is simplicity itself to make.” I love Julia and I like her recipe, but I really really like this recipe. Again, I highly recommend using homemade stock. It’s easy to make and the results are dramatically different. Real chicken stock contains collagen (gelatin) from the bird, which gives a richness and thickening power to recipes that cannot be replicated by store-bought products.

Jan 30

3 Comments

Weeks 3 and 4: Things Get Intense

When I decided to leave my desk job to attend culinary school, I knew it would be a challenging experience. What I didn’t anticipate was the mental and physical exhaustion. It feels a bit like I’ve just come home from a trip overseas. I often have no idea what time or what day it is. Starting at 6:30-7am is starting to take its toll. Many of us chug coffee and Red Bull all day like our lives depend on it. And it’s kind of true. We have to be fast and focused and the crash at the end of the day seems inevitable. If we’re not learning, cooking or eating we’re supposed to be mopping, scrubbing, doing dishes and making stock for the entire school. The days, the dishes, and my kitchen teams have all started to blend together.

We’re making three or four technique heavy recipes per day. I now have a binder containing fifty recipes. Fifty! In a month! When I’m not at school I’m practicing techniques (the knife skills need a LOT of work), reading, writing papers, typing up notes and recipes… it’s time consuming, to say the least. My desire to cook and clean at home has diminished for obvious reasons. I’m still working on finding the proper balance between my personal and culinary worlds. Sometimes they feel like two entirely separate universes.

I’m sharing my favorite sweet and savory dishes from the past week. On the savory side, I’m offering up a beef bourguignon recipe that knocks the socks off every other version I’ve tried. Like most of the my culinary school recipes, this one relies heavily on technique. I can give you the ingredients, but if they’re not used properly the results won’t necessarily be special.

On the sweet side… poached French meringues on crème anglaise, topped with caramel. It’s a light dessert that plays with texture and temperature. School is definitely turning me into a sweets person. When I eat out I’m typically too full at the end of the main course to order dessert. But the desserts we’ve been making are fun and have that perfect level of sweetness. I’ve enjoy making them so much that a few times I’ve wondered if perhaps I belong in the pastry program!

Jan 19

9 Comments

Zest, anyone?

Today we made a salad so incredibly tasty I’m just dying to share it. I promise to post pictures as soon as I get a chance to practice at home.

“LA SALADE D’ORANGE ET ZESTES CONFITS”

We’re supposed to write the names of our French recipes in all caps because capitalized French words don’t require funny accents over the letters. Cool, eh?

Ingredients:

oranges
simple syrup

Method:

Remove zest and pith from oranges
Julienne zest
Triple blanch zest
Cook zest for 10-15 minutes in simple syrup
Slice oranges, top with zest and drizzled syrup

The long version:

Take 2 oranges. Slice both ends off, and carefully peel each orange from top to bottom with a paring knife, removing as much pith (white, bitter stuff) as possible. Maintain the round sides of the orange as you angle the knife downward. Don’t throw the skins away! You need the zest. Technically, you can get it before peeling the orange by use a vegetable peeler but where’s the fun in that? This way gives you more control over the shape.

Use the paring knife to remove the rest of the white pith from the zest. Once you have pretty orange chunks, slice the zest julienne style. You want it very thin like angle hair pasta.

Next, add the zest to a pot of cold water and bring it to a boil. Blanch for one minute, then drain with a fine mesh strainer. Repeat this procedure two more times.

Create a simple syrup from 1 cup of sugar and 1 cup of water, bringing them to a boil in a medium sauce pot. Don’t stir, just let the sugar melt and the syrup will form itself. Once it’s at a nice consistency where the syrup coats the back of a spoon while hot, add the zest and let it cook for 10-15 minutes. Scoop the zest out of the pot onto a plate and let it stiffen up while you plate the rest of the salad.

Make sure you’ve removed all the pith and then slice the oranges and arrange them in a circle on a plate, layering one over the other. Artfully place the candied zest in a circle on top of the oranges and then drizzle with simple syrup.

Impress your guests!

Update:

I made this tonight and took a picture, but the quality of the photo isn’t great. It tastes good!

Posts from the ‘Cooking’ Category

Salads 101: Everything You Need to Know

Corn Chowder

Roasted Gazpacho

Vegan Granola Bars

Savory Pear and Blue Cheese Tart

Chocolate Kahlua Roulade

Pumpkin Ravioli with Brown Butter Sauce

Applesauce

Roasted Purple Potatoes with Sage and Chives

Homemade Pizza!

Phase II Ends (Merguez: North African Lamb Sausage)

Vegetable and Lamb Samosas

Phase II Begins (Bananas Flambe’)

Tomato Soup

Tomato Soup

Week 8 – Exams and Comfort Food

Valentine’s Dinner For Two

Homemade Chicken Stock

Week 5 – Are you going to blog about that?

Weeks 3 and 4: Things Get Intense

Zest, anyone?

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