Tuesday, October 18, 2011
blueberry cheesecake
I had fond memories of the baking class I finished 2 weeks ago as I enjoyed a dessert from my old classroom at dinner tonight. It was a creamy, not-too-sweet, slice of cheesecake. It was perfect. I love how food does that, transports you and paints pictures of memories you hold dear. And all from a little slice of cheesecake.
Saturday, October 8, 2011
food t.v.
This morning I had the privilege of staying in bed late and watching food network episodes on hulu. There is a particularly hostile attitude towards food t.v. here on campus for a variety of reasons, some reasons are justified, others are not. As for my opinion on food t.v., it was a huge inspiration to me because it exposed me to the possibilities of food. This morning was a sweet reminder of the wonder I feel when I'm around food. I want to share a realization I had this morning as I found myself annoyed with the t.v. host, but first let me explain what food t.v. does well.
The produce featured on t.v. is always of peak ripeness, I don't know how this happens or where this seemingly endless supply of perfect produce is coming from. I will admit, I think it's nice to slip away for 30 minutes into a world where apples don't grow ugly, carrots don't mold, and milk never curdles. The knives on t.v. are always wicked sharp. How do I know that? Have you seen the ease with which t.v. chefs slice through a tomato, or the perfect strings of basil that result from a "quick run through with your knife"? I always struggled way more than they do and never quite got their results when I went to replicate their recipes in my kitchen at home because I didn't have sharp knives like they did. Those thin tomato slices and wispy basil ribbons are thanks to someone who knows their way around a sharpening stone with those sexy knives. I only know this now that I sharpen my knives 2-3 times a week and I can slice a tomato super thin. The kitchen on t.v. is always spotless, and cleaniness is univerisally admirable. Their mise en place is always on point. Ingredients are all individually measured and ready to use, there is no fumbling around to peel the tomatoes while their garlic burns in the sauce pot with olive oil, as they make tomato sauce. Finally, everything always cooks perfectly. Macaroni and cheese doesn't stick to the baking dish and roasted chickens never come out pink or dry. Seeing perfectly prepared food makes me happy.
This morning, the t.v. host was making marshmallows and put the utensil covered in the marshmallow mixture right into the sink. I was immediately appalled because as a cook in a restaurant, you are constantly hearing about a little thing called "food cost". If food cost only applied to restaurants, I would be unreasonable for applying that standard to a situation outside a restaurant. The truth is, food cost applies to everyone, everywhere. It's the cost of food which includes the land and seeds used to grow produce through the cost of fuel used to transport that food to you. Those "scraps" of marshmallow on the utensil were money. So here's the realization: cooking shows are often intended for home cooks, and applying the standards/attitudes taught/practiced in a professional kitchen are often inappropriate. I would be reprimanded for washing that money in the form of marshmallow down the drain at school or in a restaurant, and could a home cook benefit from scarping that marshmallow back into the bowl? Yes. However, criticizing food t.v. based on the expectations of a professional kitchen is unreasonable, and "that's the way the cookie crumbles".
The produce featured on t.v. is always of peak ripeness, I don't know how this happens or where this seemingly endless supply of perfect produce is coming from. I will admit, I think it's nice to slip away for 30 minutes into a world where apples don't grow ugly, carrots don't mold, and milk never curdles. The knives on t.v. are always wicked sharp. How do I know that? Have you seen the ease with which t.v. chefs slice through a tomato, or the perfect strings of basil that result from a "quick run through with your knife"? I always struggled way more than they do and never quite got their results when I went to replicate their recipes in my kitchen at home because I didn't have sharp knives like they did. Those thin tomato slices and wispy basil ribbons are thanks to someone who knows their way around a sharpening stone with those sexy knives. I only know this now that I sharpen my knives 2-3 times a week and I can slice a tomato super thin. The kitchen on t.v. is always spotless, and cleaniness is univerisally admirable. Their mise en place is always on point. Ingredients are all individually measured and ready to use, there is no fumbling around to peel the tomatoes while their garlic burns in the sauce pot with olive oil, as they make tomato sauce. Finally, everything always cooks perfectly. Macaroni and cheese doesn't stick to the baking dish and roasted chickens never come out pink or dry. Seeing perfectly prepared food makes me happy.
This morning, the t.v. host was making marshmallows and put the utensil covered in the marshmallow mixture right into the sink. I was immediately appalled because as a cook in a restaurant, you are constantly hearing about a little thing called "food cost". If food cost only applied to restaurants, I would be unreasonable for applying that standard to a situation outside a restaurant. The truth is, food cost applies to everyone, everywhere. It's the cost of food which includes the land and seeds used to grow produce through the cost of fuel used to transport that food to you. Those "scraps" of marshmallow on the utensil were money. So here's the realization: cooking shows are often intended for home cooks, and applying the standards/attitudes taught/practiced in a professional kitchen are often inappropriate. I would be reprimanded for washing that money in the form of marshmallow down the drain at school or in a restaurant, and could a home cook benefit from scarping that marshmallow back into the bowl? Yes. However, criticizing food t.v. based on the expectations of a professional kitchen is unreasonable, and "that's the way the cookie crumbles".
Wednesday, October 5, 2011
fattoush
We call Cuisines of the Mediterranean the "Meds" kitchen for short, and our third day of Meds was not so bad. My class is a talented group of individuals and while we still have some of the tried and true members of my June 21st-start-date-family, we have some new very welcome additions that really complete our class. I love working with people who have a passion for what they do and a good sense of humor. My class seems to have a good handle on both.
As for today, we'll start with the bad and work our way to the good.
I don't get along with my chef. I'm okay with that because it happens. People don't like me and I'm not going to like everyone I meet either because we are all so unique and different. We think differently, speak differently, act differently, and believe differently. I like that, I like the differences. I don't like when I don't communicate effectively with someone and our relationship is full of misunderstandings and disagreements. I guess the important thing is how you deal with it. I haven't quite figured that out yet but I have 3 weeks. As much trouble as we seem to have communicating, I still think he's a brilliant cook.
One of his simple, beautiful recipes we served today was a toasted pita bread with bell peppers, tomatoes, and cucumber salad called fattoush. It was fresh and light. I loved the tang of the red wine vinegar soaked pita chips and the cool, sweetness of the cucumbers. It was also our last day of Middle Eastern cuisine, which is my favorite three days of the meal rotation here.
As for today, we'll start with the bad and work our way to the good.
I don't get along with my chef. I'm okay with that because it happens. People don't like me and I'm not going to like everyone I meet either because we are all so unique and different. We think differently, speak differently, act differently, and believe differently. I like that, I like the differences. I don't like when I don't communicate effectively with someone and our relationship is full of misunderstandings and disagreements. I guess the important thing is how you deal with it. I haven't quite figured that out yet but I have 3 weeks. As much trouble as we seem to have communicating, I still think he's a brilliant cook.
One of his simple, beautiful recipes we served today was a toasted pita bread with bell peppers, tomatoes, and cucumber salad called fattoush. It was fresh and light. I loved the tang of the red wine vinegar soaked pita chips and the cool, sweetness of the cucumbers. It was also our last day of Middle Eastern cuisine, which is my favorite three days of the meal rotation here.
Tuesday, October 4, 2011
canned=cooked
As it turns out canned chickpeas cannot, under any circumstance, for any reason under the sun on this wide green earth, by anyone ever throughout all of history, ever, ever, ever be substituted for dried and then soaked chickpeas. Yup, I learned that the hard way.
....that may be a slight exaggeration. But it is important to know that the difference between canned chickpeas in water and dried chickpeas that have simply been soaked overnight in water, is that canned chickpeas have also been cooked while dried chickpeas are still raw. While soaking dried chickpeas does make them softer like canned chickpeas, they are still not the same. Take note, kids.
....that may be a slight exaggeration. But it is important to know that the difference between canned chickpeas in water and dried chickpeas that have simply been soaked overnight in water, is that canned chickpeas have also been cooked while dried chickpeas are still raw. While soaking dried chickpeas does make them softer like canned chickpeas, they are still not the same. Take note, kids.
Monday, October 3, 2011
tabbouleh and falafel
The Mediterranean kitchen is my favorite kitchen to eat from at CIA. And how lucky am I that I have the Chef whose food I love most for my teacher!
The kitchens and coordinating meal times at CIA run like complicated clockwork and after being here almost 1 1/2 years, I still don't know what time I should go eat if I want lunch (1st time consideration) upstairs (2nd consideration) from the Americas' kitchen (3rd consideration) with Chef _____(4th consideration). It feels like a wacky game of Clue. Anyway, I always consider myself lucky when I wander into the Mediterranean kitchen at just the right time and my favorite chef is there with his class putting forth delicious food. Those are always good days.
Today, I got to be one of those students putting forth delicious food. I was part of the tapas team featuring the hummus; baba ghanouj; falafel; and fresh, fluffy, warm pillows of pita bread that I could happily eat for a week. I was in charge of the tabouleh and the falafel, both heavily consisting of parsley. Tabbouleh is a beautiful tangy salad of bulghur, parsley, green onions, and tomatoes. The falafel were bright green, fried, chickpea patties eaten like hash browns swapping the ketchup for hummus. Oh, it was a good day.
The kitchens and coordinating meal times at CIA run like complicated clockwork and after being here almost 1 1/2 years, I still don't know what time I should go eat if I want lunch (1st time consideration) upstairs (2nd consideration) from the Americas' kitchen (3rd consideration) with Chef _____(4th consideration). It feels like a wacky game of Clue. Anyway, I always consider myself lucky when I wander into the Mediterranean kitchen at just the right time and my favorite chef is there with his class putting forth delicious food. Those are always good days.
Today, I got to be one of those students putting forth delicious food. I was part of the tapas team featuring the hummus; baba ghanouj; falafel; and fresh, fluffy, warm pillows of pita bread that I could happily eat for a week. I was in charge of the tabouleh and the falafel, both heavily consisting of parsley. Tabbouleh is a beautiful tangy salad of bulghur, parsley, green onions, and tomatoes. The falafel were bright green, fried, chickpea patties eaten like hash browns swapping the ketchup for hummus. Oh, it was a good day.
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