Advanced Cooking, Day 2

Ok so we've already declared that I'm back in the kitchen, day one: mystery basket success and now it's time to tell ya about day two.

The theme you ask? Childhood Memories.

The goal was to recreate a food we associate with our childhood and turn it into a restaurant quality dish. I had a hard time choosing just one dish from my childhood because, well...honestly, I ate some damn good food growing up. And while my mom can cook THE BEST chicken wings and sweet potatoes (among soooo many other things) you will ever eat in your life ever, I decided to go with my dad's vegetarian lasagna.

Both my parents are great cooks, they're the reason I love food and cooking so much.

When my dad cooks he usually is more of a recipe man while my mom is definitely more of a go with the flow, don't fuss about it kind of cook. Both are successful in their own methods.

But when it comes to my dad's lasagna, he goes with his gut and makes a day of it.

We used a variety of roasted mushrooms, made fresh spinach pasta, homemade ricotta, and a creamy béchamel sauce. We rolled the pasta super duper thin and did lots of light, small layers with the sauces and filling, then we topped it off with a fried basil leaf. We also cut it out in to circles in hope of making it a little shmancier. (here's a similar lasagna recipe)

Notes for future lasagna making: always make a bechamel and add some cheese to it, also use a simple red sauce, and do lots of very thin layers. 

Fried basil should be a more major part of my life. Fact.

It was really fun to taste everyone else's dishes too, the tasting portion of this class is awesome because we a.) get to eat tasty food and b.) people make stuff I would never think to do, and it's interesting to check out. Here are a couple shots:

Lobster & Crab Poutine with Smoked Gruyere and Foie Gras enriched Gravy

(and a view of our dining set up)

This group did a different childhood memory for each person, The Bibimbap was my favorite, and so adorable. I mean look at the quail egg on top. I loved the chili sauce on it too. Have you had bibimbap? It's a signature korean treat, and so very tasty.

There were some other dishes too and all were delicious. Next week we are doing very classic French recipes from La Guide Culinaire, Escoffier's cookbook from 1903. Should be interesting. I hope no one does poached chicken!

Advanced Cooking, day 1

You or may not know that I am in culinary school. Cool right? Mostly, yes.

You may or may not also know that I have graduated from the culinary part and now I am getting a bachelors degree in restaurant management (basically).

Well, you probably definitely (I'm pretty sure) don't know that I get to take one more cooking class, if you do are already know this than, we are probably pretty good friends or acquaintances and I totally treasure that.

Moving past that exciting intro, let me tell ya about Advanced Cooking!

In short: It was a blast.

Long version: We assembled into small groups, were given a tray of mystery ingredients, 10 minutes to come up with a dish and about 2 hours to get that baby made and plated.

You know it's going to be a good time when your Chef starts off the class with "I'm sure you all have probably heard through the grapevine that I'm an ass. Just to clarify, I'm not like that in Advanced Cooking"

And turns out that he was sarcastic and funny and gave great feedback. Score.

Our Mystery Ingredients:

1. Wellfleet Oysters (in the shell)
2. Raw Shrimp
3. Salsify (this a weird one, heres some info)
4. Tarragon
5. Oyster Mushrooms

So...what would you do?

This is what we came up with:

We called it something along the lines of "Fish & Chips" but then found out Chef does not like dishes that are "plays/takes" on other dishes. (i.e. a play on fish and chips)

We thought we were screwed but had faith in how tasty it all came out and guess what? It was a hit!

I was pleased with it. And it was a damn good time.

 So the dish included:

• Fried panko-breaded Shrimp and Oyster
• Tarragon Aioli
• Pickled Roasted Oyster Mushrooms
• Crispy Salsify Chips

It all tasted pretty awesome together.

Loved the pickled roasted oyster mushrooms. Have you had oyster mushrooms? One word: yum.

Every team got a different tray of ingredients and here's what they made:

Steamed Clams with Crispy Potatoes & Bacon with Roasted Cipolini Onions

Grilled Squab with King Trumpet Mushrooms, Demi Sauce, and a Frisee Salad with Blood Orange Vinaigrette and Camembert Cheese

Venison with Sunchoke & Cheddar Puree, Cranberry Beans, & Roasted Brussels Sprouts with Bacon

and

White Bean Puree, Salmon, Foie Gras Hollandaise & Crispy Salmon Skin in a Brussels Sprout Leaf

We plated up all of of our dishes and sat down to eat them with the whole class. That means 20 small plates from each group. Did I mention we get to choose wine pairings? A lovely touch.

Seriously Enjoyable. 

At the end of the class we sit around and give each other feedback and describe how we came up with our dishes and what we could do better. Sounds fun right? It is. 

Can't wait to share the dishes from our next class! 

Tomato Sauce

Ready for the simplest recipe ever on earth?

This rivals even the easiest of recipes. I'm talking hot pocket status.

You could probably make this by exerting the same amount of energy you would making a peanut butter and jelly samwich, that is if you're as precise about getting all the edges covered as I am. Some things are sacred. Peanut butter and jelly is one of those things. Respect the art.

For those days that pb&j just won't cut it, those days where you actually want to eat something warm and vaguely resembling a meal. Those days are for this tomato sauce.

Easy as pie. Woah wait, this is significantly easier than pie.

Step one, chop up one small onion. Chop it however you want, go crazy, slice it if that floats your boat!

Step two, cut the tomatoes in half. Which way? Well that depends how you see it. I see it this way:

Drizzle the onions with some olive oil, and cook 'em down over medium heat in your small beat up  sauté pan.

 When the onions are melting down throw in the tomatoes, and a good bit of salt.

 Cook the sauce down until the tomatoes fall apart, about 10 minutes. Though more time won't hurt.

That's it. Seriously, you're done. Throw it in a cute little jar and call it a day.

Goes great on pasta, toast, tofu, chicken, and anything else you can think of.
I forgot meatballs, oh and also shrimp!

You Need:

  

1 pint of cherry tomatoes, cut in half

1 small onion, chopped up

2-3 tablespoons olive oil

s&p to taste

How To:

1. Onions and olive oil go in the pan, cook them over medium heat until they melt together. If they start getting brown turn it down to medium-low
2. Add the tomatoes, s&p. If there is stickage add another drizzle of olive oil
3. Cook down until its melty and saucy, around 10 -15 minutes
4. You're done. Eat it up baby!

Feeling adventurous? You could add some basil, parsley, fresh oregano (I find dried oregano somewhat unpleasing, just an fyi there), minced garlic, a bay leaf, crushed red pepper flakes, or what about some roasted peppers even...

Another Pasta Dinner

Presenting another peak at my dad’s dinners. He’s a pasta guy among other things, so I threw together yet another quick pasta dish for him for dinner tonight.

homemade oreos

Happy Fourth of July!

What’s more American than highly processed snack foods? Nothing!

I’m just playing, but on this lovely fourth of July I made homemade oreos with the fam over in Boston.

They were super tasty, check it out!