Back to School with Bethina 425

Azafran

2008-10-30T13:02:00.000-07:00

I found myself a bit nervous as I walked into Azafran on my first day of work. I was quickly put to ease by the Executive Chef Pablo Ranea (not pictured with staff below) and everyone else that was working in the kitchen - as well the rest of the restaurant's employees. This kitchen was quite different from the ones I had been working in out at the bodegas. It was much more sophisticated and spacious. It felt very organized and efficient and I jumped right in and began prepping the amuse-bouché for that day's service. This appetizer consisted of a little seared baby mushroom, stuffed with brie, roasted slightly then garnished with blueberry and a blueberry/wine reduction.
I really enjoyed preparing the complete dish as well as plating it.

I really appreciated that even though Chef Pablo kept me busy with various things to prep he was constantly aware of me in the kitchen and always called me over to the different stations to show me plating’s or techniques or some aspect of how they did things here. It was really a learning experience for me. I wished I could have worked there longer. I realized the importance of how valuable working under one chef for a period of time could be. I just had a taste of what I could have learned.

Pictured above is an assortment of cured meats and cheese that are served as a first course. A very typical appetizer, served of course with an assortments of freshly baked breads.

A another "entrada" or first course is a trio of empanadas. Each one has a different filling and is paired with an appropriate wine.

The sweetbread filled empanada is served with a torrentes. The chorizo - with a malbec, and the blood sausage is paired with a tempranillo.

Pablo brought me the chorizo one with a little glass of malbec to taste. It was delicious.

I kept pretty busy so did not get a chance to capture pictures of all the various entree’s, but I know I will return here for dinner with Virginia tour where I plan to get a pictorial of our dinner and give details of all the dishes on the menu.
Before I finished my first day, Pablo had me make a big batch of the Parmesan pudding I had made for my final. He said he liked the idea of it for the next night's amuse-bouche. I was a little nervous getting the conversions right with my recipe. I left before it was finished cooking so I had to worry all night about if it was going to turn out.
I was happy to find out the next morning that it set just fine. Pablo really liked it and so I went to work at cutting out little rounds of the pudding and prepping them for that night’s service. I roasted some cherry tomatoes and placed one on top of each little pudding. Pablo was going to finish them off with a little balsamic reduction. I felt pretty honored to be making my recipe. I was just sorry that I would not be there in the evening to see the finished product.
I also made the pasta dough (made with Swiss chard) and formed the sorrentinos that are like a round ravioli pillow filled with potato.
My days went quickly here at Azafran. Like I said, I could have stayed here for months.
With my hours completed, I was ready to take a break and go on some day trips to see more of the area before I had to head back to BA and meet Virginia. I was ready to be a lady of leisure for a few days.

Buenas Noches

Triathlons & Dance Shows

2008-10-26T13:17:00.000-07:00

I woke up on on Saturday morning and stumbled out of my room to find the court - yard at La Escondida had been taken over by bikes. And not just bikes - Tri-bikes. I did a double take since I am a dabbler in Triathlons. I immediately went back into my room, changed into my running clothes and donned my Ironman cap that I have coveted since crossing the finish line in Idaho two summers ago. I definitely got some attention and made instant connections. It turns out that there was a half Ironman the following day here in Mendoza. Some of the athletes that were competing were staying at this B & B. It was fun getting to know them and of course I had to go out on Sunday and cheer them on. The two women above and right were competing in their first half-Iron distance and were quite nervous. I could so relate to what they were going through.

I am happy to report that I was not tempted in the least to join in the activities. I know when I return that I will have to put my empanadas and Malbec aside and resume training. My daughter and I signed up for Iron Austria next summer right before I left. It was a long shot that we were going to get in because the race was sold out but......It looks like it is a go.

I wonder how many empanadas my bento box will hold...

That night I attended a dance performance that two of the servers from Ruca Malen were in. Florencia and Macarena, both of whom I had worked with for the past month, have been working hard getting ready for this show and I felt fortunate to be able to go and see them. I wasn't sure what to expect and was blown away the talent these two young ladies had. Watching them onstage brought back so many memories of my own daughters' dance shows. They both have hopes to come to the US and take dance classes. They are determined and hard working. I have a feeling I will be seeing them again one day - hopefully in the US.

Buenas Noches

Milanese with the Montero Family

2008-10-24T15:24:00.000-07:00

I awoke with a new energy. Three days off followed by two days working at Azafran then ...my working days here in Mendoza are over! It's hard to believe that I have been here for almost two months.
Today I was invited to have lunch with Dolores's (Tasting Mendoza) family. She has been talking about her Mother's famous Steak Milanese ever since I first arrived. Her Mom hosts a family lunch every Friday and today finally (my first Friday off) I am lucky enough to be a part of this weekly family gathering. Pictured above (from left to right) is myself, Loli, Canty, Matias, Dolores, Jose and Lucas.
I didn't realize how much I missed my family until I was with one.
Especially this one. They reminded me so much of my own family who all thoroughly enjoying getting together over a meal. My Mom also cooks a dinner once a week for whoever happens to be around.

Amidst the family banter, the teasing, (yes, the grown kids tease their mothers here also!)the serious talk of politics and world events, and of course, little Milo, who was Dolores's nephew running around demanding attention from all - I felt right at home. Milo was too busy to be in the group photo as well as his Mom, Fabi who was just as busy trying to keep up with him!

The setting was beautiful. Dolores's parents, Canty and Loli's lovely home is on the second hole of a golfcourse. (Both are avid golfers) Our outdoor lunch was picture perfect.The food was delicious. The salads were fresh, beautiful and tasted of summer. The steak Milanese lived up to the rave reviews that Dolores has been given it, (actually I hear her mom has become quite famous here in Mendoza for this dish), the potato puree delicious and the flan that Loli served for dessert was out of this world.

A perfect day with a wonderful family.

I thank you Dolores for including me in your family lunch and thank you Loli and Cany for the wonderful hospitality.

If I lived permanently in Mendoza, this is where I would want to be on Fridays for lunch!

Buenas noches.

Back to Melipal.

2008-10-23T15:26:00.000-07:00

Needless to say, I slept in the next day. I finally decided to get up around eleven. I went for a run, showered, then decided to treat myself to lunch at my favorite restaurant in Mendoza. Azafran is its name. It is small and quaint, a wonderful menu, no wine list but a beautiful walk in cellar that you are invited into to choose the wine for your meal. I sat outside and savored a sampling of cheeses, a wonderful Sauvignon Blanc and a Cesaer type salad with baby goat. I talked to my server about my stay here in Mendoza and at the end of my lunch the executive chef came out to say hello and introduce himself to me. His name is Pablo Ranea and after talking for a little while he asked if I would like to come and work with him while I was here in Mendoza.
I almost ran home and got my knives right then!
I told him I would need to talk to Lucas and Guillermo and if they were good with me finishing my hours at Azafran - I would love to.

I skipped the whole way home.

The next morning I was back at Melipal (pictured above) where I was to finish up my remaining hours. I was scheduled to work there Thursday, have three days off then work the remaning week at Melipal. There were only a few lunches that day but we had plenty to prep for seeing how there was a full dining room on Friday. I was happy to be back at Melipal. Such a relaxed atmosphere. I worked with Ferdinand who is so kind and appreciative of my help. I am convinced that Ferdinand makes the best bread of anyone I have met so far. He has a knack of getting the texture just right. I was able to fully experience the menu and the new dessert.The day was slow paced and smooth and as we were finishing up the days service Guillermo came by. I was able to ask him about Azafran and he said that would be fine. They would miss me but working at Azafran would be a good experience for me.

So ends my days at the bodegas.

Buenas noches.

Party at Belasco de Baquedano

2008-10-22T07:11:00.000-07:00

On Tuesday, the day of the big event, we began work around 10:00 in the morning. There were about six of us that worked together all day. It was a beautiful day and the view was gorgeous from our outdoor kitchen.
We began by peeling all the potatoes that were to be served with the main course. The peeler that was in my knife kit had broken my first week at Ruca so I had gone to a local kitchen store and picked up a new one. I debated the purchase because it was a bit pricey (around 50 pesos) but I went ahead and bought it anyway. As I dove in and began peeling potatoes for 260 people I kept saying to myself that this was the best fifty pesos I have spent so far! Another gal that was helping with this task did not have a peeler and was using a knife that was not in the greatest shape. I felt bad for her and I knew her hands were starting to hurt. All I could do was lend her one of my knives. We made it through the two bags that seemed never ending and moved on to more prep. We cooked and mashed the potatoes and after seasoning them with (of course butter and cream) and fresh herbs we then formed them into rounds with a ring mold and wrappped a strip of pastry that we had rolled and cut out earlier around the circumference. We carried them down the two flights of stairs to be stored and reheated later on. Pictured on the right is the "crew" taking a little dinner break. I knew I was in for a long night ahead.

The reception part of this event was to begin around 6:30. We would assemble everything and serve on this top level where the restaurant is and where there is also a fairly large outdoor patio.

Chef Alejan- dro arrived (pictured left and below) as we began to bake the empana- das and assemble the Tapa's. He is one of Lucas chef's that I had not worked with yet. I am sorry to not have had the opportunity to. He was very personable (and cute) and I could tell was quite talented. He arrived at zero hour and knew just what to do to keep everything running smoothly. I loved the way that all the appetizers were assembled on one big table then an assortment was placed on the wooden planks, garnished then served. It was quite an assembly line. After the tapa's came the empana- das - all shapes and flavors. Sergio was the official empanada baker.

The reception was a whirlwind of empanadas and tapas. There was so much food it was hard to believe that these guests were to also have a full meal .

The reception ended and the guests went down to the first flour where one of the wine rooms was set up for the banquet. We abandoned our outdoor kitchen and all went down to the first floor to a make shift tented kitchen to begin to prepare for serving dinner.

I took this one shot of the first course, which was a lentil salad topped with a little jamon cruda and parsely, dressed with a lemon vinagairette and garnisehd with a swirling of a malbec glace.

I set my camera down and never had the chance to pick it back up and take anymore pictures. That's how crazy it got.

The rest of the menu you will have to imagine. The main course was fillet, the potatoes with a little sauce of herbs and cream and pimienton. A Lucas main course.

The dessert was the chocolate mousse Matias I prepped previously and was plated with a swiring of carmel and orange crème anglaise. I think there was ice cream and nuts on the plate also but I lost track. I was so focused on not dropping this huge bowl of crème anglaise as I placed some on each (260 - to be exact) plate. There were plates and crates everywhere.

It really got crazy when it thunderstormed. We had to quickly move all the tables under the eaves so we could finish plating the desserts.

Then there was the coffee and liqueurs on ice that each table was served.

Then clean up.

I fell exhausted into bed somewhere around 2:30 am. I barely remember the drive home.

While I loved this day and this experience, I learned one thing.

I don't want to work banquets on a regular basis. I'm too old to work 15 hour days!

Buenas noches.

Good-bye Ruca Malen

2008-10-20T12:34:00.000-07:00

It is really staring to look more and more
like spring everyday. Especially in the
vineyards where the vines no longer look
like dormant sticks and are coming to back to life.

In this past week I have gone back and forth between Melipal, Ruca and Belasco. There has been a bit of juggling going on as preparations begin for events at the Belasco de Baquedano Winery. There will be a small dinner on Monday for seventy people then a larger reception with dinner following for two-hundred and sixty people on Tuesday.
I worked one day at Melipal then at Balasco doing some pre-prep work for the upcoming banquet. Martias and I spent most of the day getting the molds ready for the desserts, making the chocolate mousse and preparing an orange creme anglaise. We worked outside, as the kitchen was putting out the lunches for that day and was too small for the task of making mousse for two-hundred and fifty.

I have really enjoyed getting to know Martias. I know he loathes it, but everyone calls him by the nickname "ratatouille" because he looks like the boy from the movie. I have to admit that he does. I call him by his real name though. He is fresh out of school, very nice, one of my fellow workers who tries to speak English to me, and a very hard worker. I have come to really appreciate him.

Then it was back to Ruca for the weekend. It was busy as usual. Here is myself and a new picture of Pablo (he didn't like the last one I posted of him making bread) and Soledad after an exhausting day!

These were my last few days in this kitchen. I will miss everyone. Goodbye onion rolls and calabazas croquettes, risotto, fillet with sweet potatoes and eggplant ratatouille. And last but not least, goodbye dolce de leche mousse.
Good-bye Ruca Malen.
It has been an experience.
Buenas noches.

Living in Mendoza

2008-10-13T19:00:00.000-07:00

Here in Mendoza, the morning ritual is to clean your front sidewalk. Each house has it's own unique tile or slate design on their front walkway and the people here are very particular about it's upkeep. I cautiously walk to the plaza each morning being extremely careful not to slip on the wet tiles. There is no such thing as liability here. I have to be on my toes so I won't be on my back!
Most mornings are a toss up between walking in the street and risking getting hit by a car, or taking my chances with the wet tiles. Life's a gamble.

I'm doing better than mi amiga, however.
I just heard from my dear friend Virginia, (Taylor-Made Tours) who I will be meeting in Buenos Aires soon, and it seems she took a little spill and broke her foot! Now the pressure is really on . We certainly cannot have both of us hobbling around Argentina!

Virginia, no more stilettos while cooking en la cocina!!

This morning when I reached the plaza, it was filled with a camera crew, school children waiting to do something, and a band. I'm not sure what the occasion was but it seemed like a "Good Morning Argentina" type show that was about to be broadcasted from the Plaza de Indenpendencia .

My ride arrived before the camera started rolling so I never did learn what the hubub was about.

When I was dropped off at the end of the day - all was back to normal.

The fountain still runs pink and I was lucky enough to catch this rainbow reflecting through the spray as I walked back home from work.

Buenas noches.

Matambre a la Pizza at La Escondida

2008-10-11T05:12:00.000-07:00

I have not written much about the Bed and Breakfast I am staying at that I now consider home. It is quite comfortable and with various guests coming and
going I get the opportunity to meet some interesting people from all over. I also have the pleasure of Nancy and Emma taking care of my room, (fresh floweres by my bed) and taking care of my laundry (what a treat!) and trying to help me with my Spanish. They have been so great to me.

Juan is the host here and it turns out he is also a chef. I think he has just a few more courses before he officially completes his training.
Tonight he had some guest that were friends of his and he cooked an asada of Matambre a la Pizza.
When I returned from work today I joined him and his friends while they went to the local Supermarket to shop for dinner.
That was quite and experience. When we finished at there, we went to a local butcher to buy the matambre, which is a cut of meat that I have never seen before. It is basically a very thin strip of meat from the side/ rib section of the beef closer to the belly. Juan told me to only buy the side that the cow doesn’t sleep on. (He was joking) When he asked the butcher for the cut he wanted, the butcher turned behind him and opened up the cold storage where a side of beef was hanging and in a full swipe of a knife, we had our matambre.
We returned home around 8 and began to prepare.
I have found this dish to be a very popular here.

First you take the slab of beef which has a thin layer of fat on one side and sear it over the fire. They use wood here, and depending on what you are cooking the wood changes. For this you want a slow burning wood. Hot and with your coals pushed to the side.
After you sear the fat, turn the slab of beef over and coat with a layer of tomato sauce seasoned with thyme and oregano, salt and pepper.
Completely cover the beef with mozzarella, blue and provolone cheese.
Slow cook this over indirect heat for about a half an hour or so until the cheese is nice and melted, and the fat has melted into the meat and the fireside meat has a nice crust on it.
Do I need to say more?
Muy ricco.
The bread was cooked over the wood fire and the meal was served was just an assortment of different greens dressed with oil and vinegar.

Thanks Juan!
Buenas noches

Spanish Lessons and Inter-Cultural Events.

2008-10-10T18:34:00.000-07:00

I finished up the week working at Ruca Malen. It is busy there and it seems that this is where I am most needed. I had my most intense week so far, on top of working 6 days in a row; I also started to work with a Spanish tutor. She is going to come two times a week and help me with my Spanish. She is young and energetic, and the best part is, she talks slowly to me! She works as a translator and an English teacher. Evangelica is her name. She came Wednesday for the first time and it went great. She came back on Friday and after a busy couple of days I really had difficulty concentrating. Eight-thirty at night is not a good time for me to try to conjugate verbs. To be or not to be had my head spinning. Estoy consada. How did my kids do homework after a full day? I should have been more understanding. Maybe I am getting my payback! She even left me with homework.

Thursday night my neighbors told me about an event at the inter-cultural/language center and invited me to go with them. It was a type of social that the center put on that focused on different foods from various countries. It seemed that everyone that takes language classes participated. There were all these different booths that cooked a dish that represented a specific country, or region or state. There was everything from BBQ goat (pictured above) from Argentina to Texas chili. Brazil had a booth as well as Scotland and Egypt. People were dressed up and it felt very festive. I helped out Pepe, who BBQ'd the goat, serving the food at his booth. I had a good time. It was difficult to get up in the morning. Things don't start at night until around ten so I was home fairly late. With that and a busy day at work it was no wonder that I had difficulty with a late night Spanish lesson. One more day of work then a day of rest again.
Estoy muy consada.

Buenas noches.

Solo with Sole and Melipal

2008-10-07T17:47:00.000-07:00

I felt re - freshed and ready to go on Monday. Soledad and I were the only ones in the kitchen. At first I was a bit worried but as the day unfolded we fell into a nice rhythm and ended up pulling off 40 lunches with no problema.
Except with only two of us, the dished really backed up! It was great to be able to cook all the risotto for the first course. I enjoyed the rush. It was a nice pace and I was also responsible for the appetizers.
It was easier for me to follow what table was what when I did all the pre-courses. When I did just the risotto without the appetizers, I would get lost on what tables were what. Especially if there was no ticket! They have a funny system in the kitchen and it’s hard to follow. If we had just one extra person doing the dishes we would of be on top of everything!
We also did not have much time to mise for the next day so I knew that the next day was going to be a big prep day.

Tuesday I started to set up my station and Pablo told me I was to go to Melipal to work. It seemed that there was some dispute going on as to where I was needed the most today and then I was off to the Melipal winery to cook with Ferd - inand.
Melipal was the Winery where I toured last year and first met Lucas. The winery had just opened and he had given our group a cooking class in an outdoor asada area next to the vineyards because the kitchen was not finished yet. I have fond memories of Melipal seeing how our group was the winery’s first visitors.
The kitchen was small, compact and organized - the dining room small and quaint. It seats maybe around twenty-five people at most. The menu is a little more sophisticated and the plate presentation has a bit of a flare to it compared to Ruca.
Ferdinando is young but a good cook with an attention to detail. It was just the two of us today with around ten lunches. It is very relaxed and a less intense pace than Ruca Malen. I enjoyed working here very much. I am scheduled to be here the last two weeks of my stay.
After today I am really looking forward to being back here. It is so beautiful and such a refined and relaxed atmosphere.

Buenas noches

Kitchen Hopping...

2008-10-06T15:10:00.000-07:00

I don't know where this past week and and a half has gone. In fact I lost track of the date. I put in another couple days back at Ruca Malen after working at Belasco De Baquedano then had a Sunday free. It was great to have a day to sleep in, take a nice long run at the nearby park, then stroll around. Even though I had lost track of the day, I knew it was October because a few days previous they had colored the water in the fountain in the Plaza de Independencia bright pink for recognition of breast cancer awareness month. Evidently the fountain will run pink all month.

I found a nice spot and treated myself to a liesurely lunch, savouring my day off. The next morning I was back at Ruca Malen.

The van stops daily for gas, actually propane, and we all have to pile out. I guess it is the law or else no one wants to be in the van if it blows up. Anyway, we all hang out or buy snacks then pile pack in. Here's the gang on the right. They are a great bunch of hard working young kids. They are patient and kind to me which makes my days easier. I am really enjoying getting to know each of them.

It is an interesting routine.

Buenas noches.

Balasco de Baquedano

2008-10-02T18:20:00.000-07:00

I worked in a different location today.
Balasco de Baquedano.
An absolutely beautiful view from the dining room. This Spanish style winery was closed for awhile due to some owner disputes and changes and is now reopening.
Andre is the chef here and spoke absolutely no English. We managed just fine -seeing how there was only a few guest today. He was so nice and easy to work with.
The menu is similar to Ruca Malen though with a slight Spanish flare.
Lucas was there and showed me the plans for the new kitchen. The new kitchen will have the most spectacular view of any kitchen I can imagine. There will be an opening in two weeks that will be followed by a dinner for about 200 people. I couldn't quite capture this spectacular view because of the light. I will try again next time I'm here.

Andre and Lucas were working on the menu for the opening as well as a new menu for the lunches. I think the plan for me is to finish another week at Ruca Malen then work here as they prepare for this event.

Andre helped me with my caramel technique. I think I am starting to get the hang of it.

Buenas noches

Dinner Next Door and more Ruca Malen...

2008-10-01T16:38:00.000-07:00

Although the pace of life is much different here than in the US, my days seem to be going quickly. It was nice to receive a dinner invite and I so enjoyed meeting everyone who lives in the house nextdoor. (Pathways Argentina I beleive it is called)

Conner was the cook for the evening and did a fantastic job. He made a delicious teriyaki style marinade for the "asada" and served it with a nice stir fry rice with vegetables. I think he is the resident pro in the kitchen. I hope to cook with him in the future

I enjoyed being at a family style dinner table with the chatting and bantering. After dinner I was treated to recording of each persons music that they had composed. Each had a unique style and all were quite talented. Even Rich,the house Dad, and his son had recorded a song together. I was impressed by their talent and passion for music. A gentleman named Craig joined us also. A retired American music teacher who has taken up residence here in Mendoza. It was an entertaining and informative evening.

It was not easy to get up for work the next morning, (dinner is usually around ten o'clock here) but I made it to the plaza by 9 and was back at Ruca Malen for another days lunches. It seems that the owner, after having had lunch the other day wanted a sweeter desert - so we switched from the quince mousse to a dolce de leche mousse. I am having fun practicing the the little caramel toppings. Soledad is a pro at them...I need to practice.

The mousse is served on a little cookie atop a dollop of dolce de leche sauce, garnished with the little dots of a malbec reduction.

I have to admit that I was sneaking the dolce de leche sauce and putting it in my coffee.

I couldn't help it!

Buenas noches

Ruca Malen

2008-09-30T20:23:00.000-07:00

The past few days I been working at Ruca Malen. I wake up around seven, get ready for work, have breakfast then walk downtown to the main Plaza de Independencia to get picked up by nine. It is about a fifteen minute walk. The van, stopping at a few more locations to pick up other employee outside the central district also makes stops at the butcher shop to pick up the meat, then market, then heads out to the winery. We arrive around 10 and began prepping for the days lunches. We switch off on who preps what. I feel like I am falling in to somewhat of a routine.

The menu is prefixed and changes seasonally. I thought I would get tired of the same menu but with the language barrier it is bettter for me. Pablo is the head chef (above)and he speaks a tiny bit of english. He is very easy to work with. It is usually Pablo, Soledad, Martias and myself.

The menu begins with little rolls of carmalized onions that have been baked, served with a bit of fresh herbed cheese and a tiny bit of gremolata. This is paired with a Yauquen Chardonnay (07) to highlight the citrus and fruits in the wine.

Next are some roasted pumpkin croquettes that are served with a Malbec "jam" which is made from the malbec leaves that have been left behind in the tank. This sediment is mixed with a purre of prunes and onion and wild thyme to create this topping for the croquettes. It is really quite delicious.

The pumkin and the sediment are to bring out the fresh fruit and sweetness in the Malbec. (Yauquen Malbec) 07

The third course is a carrot and sun-dried tomato rissota. Served with a Merlot, this dish is garninshed with a fig pesto to enhance the wine's fruit and evolution.

The entre, of course is steak. After all this is Argentina. It is served with a sweet potato purree and a stir-fry style ratatouille. The sauce for the Bife de chorizo is made from potato, onions rosemary and a little cream. Very nice and not too rich. Interesting that they use potato to thicken the sauce.

After a busy weekend I feel like I am starting to get the swing of things.

Sunday, a chef named Sergio was there instead of Soledad. He was about my age. Just one year in culinary school and was very nice to work with. He really helped me with my Spanish. He would correct my pronuciation and when I would try to request something in Spanish he would correct me and have my repeat it. I really enjoyed working with him and the day went very smoothly. He only works two days a week, one of which I am off, so I won't work with him much.

I am pretty much responsible for plating the first two couses then the dessert. I do ok but when it gets really busy. I loose track of the orders. That's when I wish I understoood Spanish and could understand their system for the tickets.

Monday, Pablo was not there. It seemed that it was going to be just Soledad, Matias and myself. I was a bit uneasy about that. There were reservations for forty and the owner was there for a buisness lunch with some visitors from France. They were tasting the wines that had been stored in different barrels. Lucas showed up after about an hour and put me at ease (pictured right) It's nice when he is there.

There is definatley a different energy when he is in the kitchen.

I think I 'm getting a little quicker each day with the plating.

On my way home I met my neighbors who are American. They are a couple (the wife is back in the states with another son presently so I didn't meet her) who run a home for young boys who did not thrive in the mainstream American schools. The couple is from Idaho and they have five boys from different parts of the US that live in the home. Some are finishing up their education but the main focus is music. They invited me for dinner with them this week! The boys take turns cooking. I am excited to go and meet all of them and hear their stories.

I'm starting to have a social life..

Buenas noches,

In Mendoza

2008-09-25T20:00:00.000-07:00

It has been a busy few days. Lucas picked me up from the posada and we went to to a nearby winery and self sustaining finca to cook a private lunch for a small group. Lucas was supposed to get me by 9 but because of some traffic issues leaving Mendoza he arrived at 11. We shopped and and had to really move to get the lunch out on time. It went well and I enjoyed the cooking with Lucas and the atmosphere of this finca.

Afterward we dove back to Mendoza where he dropped me off at the home of the Altus winery owner to stay for a few days while he figured out accomodations for me. The home was empty, the owners were out of the country and it seemed to me that they didn't use this house much. Their primary residence is in BA , so this is just a vacation home of sorts. It was a bit big and overwhelming. A definite change from the posada.

The next morning I walked a short distance to the main plaza and was picked up by Lucas to go to the Ruca Malen winery that is just a little distance out of town. We followed a van of workers that carpool to work. This winery is serving about 35-45 lunches a day which is quite a bit for this early season. The kitchen is small and rustic, as it was at La Tupina, but with much more action. The menu is a prefixed menu that goes along with the wine tasting and was very good. I began by jumping in and prepping onions, carrots and a small dice of eggplant and a round green squash ( cebollo, zanahoria, berenjena and zapolla) then worked with a darling young girl named Soledad plating the first three courses and the dessert. She was cheerful and helpful, I on the other hand, was a bit of a deer in the headlights.

A small kitchen, busy lunch and no dishwasher!

The time went quickly. This was an energetic and efficient group. No poker.

I returned home around 5 or so then made my self some dinner. This was the first time I really cooked for myself. I packed up again this morning and went in search of a new home.

I made contact with Dolores, a woman who has a travel business here in Mendoza (Tasting Mendoza) that works with Taylor-Made Tours, and she was so helpful in helping me find a a place and getting me settled.

I now truly have a friend in Mendoza.

Thank you Dolores!!!

I am settled in a great spot and will work again in the morning at Ruca Malen.

I spent the my evening walking the neighborhood and chatting it up with the other guests that are staying at this B & B. Interesting people.

The adventure continues....

Buenas noches,

Beth

Good-bye La Tupina

2008-09-23T07:06:00.001-07:00

I walked to Altus this morning (7 Km). A quiet and lonely road. It took me about an hour. This was a small bodega that I passed on the way.

Erica met me at Altus and we headed out to the Andeluna Winery for a tour and lunch.
It was a beautiful winery built new in 2003, to look like an antique bodega. Mr. Lay (of Frito Lay) is the owner.
The restaurant just opened a few months ago and was wonderful.

Erica and I enjoyed the food and wine. Erica especially enjoyed checking out the competition. She had yet to eaten there.
Two to three hour lunches with wine pairings are exhausting!!
I wanted to just come home and take a nap.
I was pleased to have internet back up when I returned and was able to catch up a bit then I received a message from Guillermo that Lucas would be picking me up at 8 in the morning. I was to be packed and ready to go! Lucas was teaching a cooking a lunch around here for some people then he would bring me back to Mendoza with him.

I was just settling in here and feeling at home in this posada and at La Tupina!
I hope I get a chance to stop by and say goodbye to everyone.
It will be exciting to come back and see the posada finished.
Someday.

Goodbye La Tupina

Buenas noches

Spring in the Valle de Uco

2008-09-22T14:24:00.000-07:00

I woke up to sunshine and this beautiful bird chirping outside my door. He sat there for most of the morning while I had my coffee. I have no idea what kind of a bird it was – but it was definitely singing about something or maybe just happy for a beautiful spring day. It feels a little odd to me that it is springtime again for me. This year I will pretty much miss fall altogether and experience two springs - one in the States and one here in Argentina .

Martin was nice enough to pick me up this morning. The crew seemed a bit tired this morning. I think most everyone had gone out the night before. Seeing how it was Saturday night. I know Federico did, they were teasing him about being hung over.
We had 12 lunches today. Martin had me plate quite a bit which was fun.
It was pretty uneventful. TGIG was in the air.
Martin brought me home and I spent the afternoon and evening studying my Spanish. My internet was down and I did get a bit lonely. No phone, no car, no TV, radio or internet.
Well this sunset was better than any of those things.

My first day off is tomorrow. Erica and I are going to go on a tour and have lunch at Andeluna Winery.

(Checking out the competition!)

Buenas noches

Festival de Tango los Camino del Vino

2008-09-22T13:48:00.000-07:00

Lucas picked me up at eight-thirty this morning. I had my first solo last night because Emiliano had to go in to Mendoza.
There is a security guard who comes around on a moter cycle every now and then and he stopped by to check on me. We talked for a few minutes and didn’t understand a thing that each of us was saying but it was ok. I know he said something about” looking after, or looking around” and I said thank you and felt safe.
The kitchen was busy this morning. Three of us worked on assembling the sandwiches (about 300 of them) and a crew came in to ready the restaurant. Everyone was working.

Swarms of people arrived at the winery and the Tango show began. I was able to watch the whole show then helped serve the sandwiches to the masses. What took us hours to assemble was inhaled in 20 minutes. I then ran back across to La Tupina to try and help Martin with lunch. It was crazy. There was a trio of spreads for the breadsticks that everyone got, as well as empanadas. There was a choice of three principales.
Pastel de choclo con castra de queso fundido (a baked corn and meat pie)
Tradicional carbonada (a classic stew of meat, sweet potatoes, potatoes and corn cooked in cauldron over an open fire
Carne a la olla con papas asadas (Braised beef cooked in a caldron over an open fire.

There were two stations for cooking and plating the food. Paco plated carbonada and beef and Martin (and I) made the potatoes, empanadas, and baked the pastel de choclo con costra de queso fundido.
I was also to get the breadsticks (Lucas made these while we were assembling the sandwiches) ready and the three different little spreads platted.
An herbed cream cheese mixture, the eggplant pate that I made yesterday and an avocado spread that Paco made. Lunch is intense because it happens all at once and I felt at times just in the way. I found my niche a few times then got in the swing of things during dessert.
We finished around five o’clock. I was exhausted. Emiliano brought me home (he helped out all day too) and then took off again for Mendoza for the weekend. I am here alone again and definitely getting a dose of solitude here at the posada.
No complaints.

Buenas Noches.
Beth

Working at La Tupunia

2008-09-19T16:12:00.001-07:00

Thursday was spent making empanadas for the party on Saturday. Micaela and I made about two hundred of them. We rolled the dough out with a pasta machine then cut and rolled. It was fun. With music, singing and laughter and practicing our language skills on each other – I think we bonded. We finished around two o’clock then played poker with beans until four. There are certain things that you do not need language for. Math is one and poker is another.

Today (Friday) was another story. Lucas came for the day and all of sudden the kitchen got serious. He came to teach a class to a couple that was visiting from Indiana. I helped Martin mise en place for Lucas. A word we both understand! I helped Martin quite a lot today and even plated a couple of tapas. When the class ended, the couple had a full course lunch.
After serving lunch to the guests, we spent until six in the evening getting ready for tomorrows party. It is interesting how now matter what language you speak, when you understand the menu and quantity of what you need to prepare, you just know what to do.
I prepped for carbonada, a traditional Argentinean stew. I made the eggplant pate which we will serve as an appetizer. We also made little rolls that we will make sandwiches with for snacks at the winery event.
It was really quite a busy day. I was tired as was everyone.
One thing that I am really coming to enjoy is the Matte. A type of herbal tea.
About every half hour, someone makes a little cup and brings it to you with a metal straw. You stop and drink the whole thing then more hot water is added and it is passed on to the next person.
It’s only been three days and I really feel like I am part of the kitchen.
Tomorrow is a big day. Lucas told me that I will be in charge of tapas and deserts.
I helped Martin with the flan while Paco made the bread pudding.
From three lunches to 40. This will be interesting.
Buenas noches,
Beth

My First Day of Work

2008-09-19T16:12:00.000-07:00

I had underestimated how hard it was going to be to say goodbye to Eric. He dropped me off at La Tupina on his way back to Mendoza to catch his flight for home. I posed for this shot before I went in and felt like one of my kids getting their picture taken in front of their class on the first day of school.
We were greeted by Erica, the hostess of the Bistro. She spoke English very well and introduced us to the staff.
Eric nosed around for a little bit taking some pictures - then the moment of truth.

I walked him out to the car and tried to fight back the tears that were welling up. (Now I really felt like a kid on their first day at school!) We made it short and sweet, he told me to be brave and that two months will fly by.

Everyone was great. They were young, fun and curious about why I was here.
Paco runs the kitchen. (last picture) Martin is the chef under him. Micaela is a prep chef (pictured left with Martin) and Adriana keeps the kitchen clean. Last but not least is Federico, the handsome waiter.
The bistro is very small with a rustic efficient kitchen that has a separate area to teach classes and cook in an open hearth. It is still the off season so they have very few visitors. On this first day we served only three lunches. It’s kind of crazy all this staff for one party, but that’s how it works here. It will get busy in the next month or so.
I was amazed at what wonderful food a small rustic kitchen can put out. Many of the items were pre-prepped already for the week and just had to be assembled. I will get to be a part of that in the days to come.
I felt very comfortable and Micaela was great at keeping me busy.
There is to be a large event at the Winery on Saturday (Sabado) so we made all the dough and prepped the filling for empanadas today. There will be around 150 people at the event with 50 people staying for lunch, so even though there are few reservations today and tomorrow, there is much to do.
Lunch here is not the 12:00 -1:00pm quick bite that is in the states.
It is a leisurely event.
The three people who came today arrived at 1:00 and stayed until almost 4:00.

They were served about six or seven different tapas (I lost track) while they sat outside and enjoyed the sunshine and wine. The few I saw and watched being plated and served were two types of crostini, one with melted cheese, and one with roasted eggplant pate, pork croquettes, squash and parmesan custard that were baked and served in the shell.
Then they came inside and had a plated first coursewhich was a vegetarian egg crepe lasagna, then the main course of a “la tupina” (caldron of beef cooked over an open fire) served with roasted potatoes. I’m not sure what the desert was - some type of cake in syrup served with two different sorbets, one a strawberry and malbec wine flavor and the other a pear and thyme.
Quite a feast.

The day went by quickly. Emiliano picked me up and brought me back to the posada.
He will be my driver for the next couple of weeks. He was a mountain guide who used to take people on tours up to the Aconcagua and is now a care taker of the Altus finca (estate), which is about 10,000 acres. The owner is an oil baron that comes around every so often.
When I get in Emiliano’s car to drive back to the posada it is reminiscent of the Indiana Jones ride at Disneyland. I told him that and he smiled and went even faster.

Buenas noches,
Beth

Heading to the Valle de Uco

2008-09-16T17:09:00.000-07:00

I made contact with Guillermo, and he set up a meeting for chef Lucas and myself to meet and talk over the arrangements of my stay. I had only met them once before so I sat nervously in the hotel lobby scrutinizing every person who came through the door. I recognized them both immediately and we sat down over coffee to talk about what and where I was going to be. Let me tell you that these two were so nice and gracious and accondomdating that I was immediately set to ease. The more we talked and I learned about the restaurants that they have and what they were doing the more excited I became. My Posada

Mendoza is to Argentina as Napa is to California. With a growing wine industry that attracts visitors who want good food, Lucas and Guillermo have created liaisons with some of the wineries in the area to accommodate a dining experience to be included with the tastings.

(My first visit to a Mendoza winery was to winery called Ruca Malen. Our group had a five course lunch, each course paired to enhance one of their wines. Lucas was the executive chef here. )
He explained to me that he works out of various bodegas that all differ in style and food and that he would like to give me an experience of all of them. He would start me at one of the smaller restaurants and then have me finish my time in a restaurant he was opening in Mendoza City. I was pinching myself to make sure I was wasn't dreaming. He gave us instructions to the first place I was to go, and that was that. I had his his number if I was to need anything and that someone was there that knew I was coming. It was a posada still under construction in the Valle de Uco 7 km up the road from the restaurant I that would be working at. This restaurant is called La Tupina and resides outside of Tupungato and is part of the Altus Winery. I had actually eaten here on my last visit so I new what to expect.

So I thought.

After a visit to the Achaval -Ferrer (unbeleivable wines) we finally navigatied our way to the Altus Winery. Finding the posasda was a different story. Thank goodness Lucas found us on the road (dirt) and we followed him in. He had come looking for us because we were so late in arriving.
My Grandparents had retired in Midas, Nevada, which is about 60 mile (40 of them dirt) east of Winnemucca and literally in the middle of anywhere. Over the years, I have travelled that Midas road many times and now, eventhough dormant vineyards surround me on both sides and the Andes loom in front of me, as drive out this dirt road with the dust and gravel, the ramshackle houses, and poplar lines roads I am comforted by familiarity.
The farther we drove the more nervous we began to feel. This was out here a ways. We were not sure what to expect as we strained to get a glimpse of some distant building, in hopes it would be our desstination.

We finally arrived at the posada. (first picture) It was beautiful. Quaint and rustic this 100 year old building was still a project in the works. Four of the rooms were finished but still much work needed to be done before it's opening in October.
Lucas showed us around, gave us some keys to the main lodge, and told us to call Emilio the care taker, if we needed anything. Emilio lived in the owners house up the road a bit.
Then he left.

We unloaded the car. then decided that we best get back into town for dinner and supplies before it got dark. Eric wanted to make sure he could find it again! On the way back into town Eric talked about trying to stay for a few more days. he was a bi tnervous about how remote it was and that I would have no transportation. I was praying he would stay.

We had a nice dinner in town, navigated back no problema then slept like babies.

Everything always feels better in the morning and this was the case. What better greeting than the Andes? We went grocery shopping then visited a nearby winery and had lunch, making the most of our last day together. Eric spent the evening packing to go back home and I readied myself for my first day of work.

We both knew it was going to be okay. At least that's what we told each other.

Besos,
Beth

Bethina425 is Back: Abroad in Argentina!

2008-09-16T14:56:00.000-07:00

Bethina425 is back. No longer in school any more, and back to eating duck (which I thought I would never do after my final) I'm in Argentina!

Si’ mi amigos.

After a fast and busy summer vacation, I’ve packed up my knives and I am heading to an area outside of Mendoza where I will spend the next couple months cooking under the guidance of Chef Lucas Bustos.

I have 260 hours of apprenticeship hours that I need to complete to satisfy PCI’s graduations requirements and hopefully this is where I will do this. I say hopefully because I am still en route.

Why Argentina?? Well, why not I asked myself one night. (One of those sleepless nights I used to have during school stressed over finals and wondering what I was going to do for my externship).

I had accompanied my friend Virginia (Taylor Made Tours) on an exploratory trip to Argentina last November just a few months before starting school. After spending a week in Buenos Aires, we headed to Mendoza where we spent our time visiting wineries, taking cooking classes and of course eating. The area is beautiful and the wines and food were wonderful. While there we had a cooking class given outdoors at the Melipal winery by Chef Lucas. Everything about that day was perfect -the weather, the setting, the food,. the wine. Chef Lucas had a few restaurants in the area and we ate at two of them while there.

Fast forward to the end of school. It was time for me to get serious about getting into a working kitchen.

I had so many ideas come and go as to what I might do. I knew I wanted a cultural experience. I knew I wanted to spend time in a restaurant, but I wasn’t sure where.. It came to me one night after Virginia asked me if I wanted to go back to Argentina and help her with an upcoming tour she had booked. I said I couldn’t because I planned to hopefully be working at that time to complete my hours That night it came to me. Argentina. Why not?

I called her the next day and asked what she thought about my asking Chef Lucas if I could come out and work for him? I think Virginia was more excited than I was. It could be a perfect plan. I would go a few months before her. Work full time and complete my hours then join her for her tour. She emailed her contacts in Mendoza and before I could talk myself out of it I wrote a letter to Chef Lucas asking him if I could come.

The response came back from his manager Guillermo.

We would love for you to complete your hours in our new restaurant. He said the timing was perfect and that would have lodging for me on the premises.

Now here I sit in a hotel room in Mendoza writing this...What have I gotten myself into? I don’t even speak the language. My friend gave me Rocket Spanish but I’ve only done the first lesson.

My husband, the trooper that he his, is with me. Actually, he is getting me a coffee as I write. After supporting me through the ups and downs of culinary school he is graciously escorting me to this new adventure. We spent a few days in BA arriving just yesterday in Mendoza. This morning we head out to the Valle De Uco, where I
will see what I’ve gotten my self into.

Wish me luck

Buenos Dias,

The Final - Having my Ducks in a Row

2008-06-30T22:28:00.000-07:00

What a day. I was in the kitchen at 6:00 am. Seven of us cooked today while our partners acted as assistants. They were only allowed to help with fetch and carry, and cleaning. Poor Dennis, I know I worked his butt of!! Thanks partner - it will be pay back tomorrow. We staggered our start time. Twenty minutes apart with each having 3 hours to cook and 20 minutes to serve.

I went off 6th. I was so nervous. Even though I had my timeline down to the last detail, my written packet all typed up and everything mised and ready to go, I still felt like I was going to get sick. I used to compete in triathlons and it kind of felt like race day.

Go. The difference between cooking and racing is that triathlons take forever and in the kitchen, time flies by.
I cannot believe how fast the three hours went. I kept to my timeline pretty well and stayed fairly focused. I did go over my time allowance by a few minutes, but I did get out all my dishes and received favorable critiques, despite a few problems. It was intense.

It's the closest I'll ever get to being a Top Chef

My food was eaten and critiqued so the pictures of my dishes above are from practice sessions.It gives you the idea.

I came home and took a nap. (More like passed out.) For dinner, I marinated some lamb loins to BBQ then served them with a little green sauce of mint, parsley, capers and anchovies left over from the other night, cous cous, and a tomato and cucumber salad with the leftover dressing and greens from my final today. My husband was pleasantly surprised and impressed that I made dinner. I told him that this meal felt like heating up TV dinner after what I did earlier
It's like taking a ski run on a double black diamond and after making your way down to the bottom you finish on a cruiser bunny run that feels effortless.

It was a Cherry on Top Ending for me.

Goodnight.

Trying to get my Ducks in a Row

2008-06-27T20:56:00.000-07:00

Here is my menu for the final on Monday. I did a dry run on Thursday and went over my time by 30 minutes. I'm a bit nervous about that. I worked on a few things today then we all had to buff out the kitchen. The team competition tryouts are being held in our kitchen tomorrow morning. On Sunday I'll go back in and completely prep for Monday. I start at 7:4o and have 3 hours to cook and 1/2 hour to plate.

“Having your Ducks in a Row”

Amuse Bouche
Parmesan Pudding with essence of duck
served with a Fava Bean and Sweet Pea Sauce and
topped with a Crumbling of duck “quacklings.”

Warm Duck Confit Salad
Salad of mixed greens, roasted beets and pickled onions
topped with crispy Yukon gold potatoes and shredded duck confit,
dressed with a classic French vinaigrette, and
served with an onion, apple and brie croustade.

Duo of Duck
Roulade of Duck Breast wrapped in chard
served alongside a Duck Mousse and Wild Mushroom ravioli
with a Madeira Morel sauce and
garnished with a julienne of leeks and sautéed baby carrots.

“A Cherry on Top Ending”
Marsala sabayon with dried cherries and nougatine
served ice cream Sandwich- style
between two sablé biscuits and a fresh cherry sauce.

You guessed it. My theme is duck and I never want to eat it again!

Goodnight.

Gearing up for the Big Day

2008-06-24T18:46:00.000-07:00

I have not quit school or disappeared. Just stressed. It is getting down to the wire. Only 5 more days of school left. I have had no time to replay this past week of regional fare because every waking minute is spent on working

on all the components of my final. My menu is set and has been approved by Chef. I made the entire meal for the Taylors on Saturday night and with a few critiques and tweaking they gave me a thumbs up. I'm trying to figure out how I can sneak Virginia into the kitchen to be my sous.

The Traina's have slipped off to Italy....can you believe it? In my greatest hour of need. If they only knew what they have been missing. They did get a preview before they left but what's that compared to gallivanting around Tuscany. They are probably sitting in a quaint piazza, drinking wonderful wine and eating delicious pasta as I write and cook and sweat.
Ciao you bums.

These next couple of days will be working on my timing and execution. I'll do a few practice runs in the next couple of days.
Check in tomorrow, I will have my final menu posted. I hope.
As for the blanks of this past week, I will fill them in soon.

Goodnight

Regionals Cuisines of the Americas - California and Hawaii

2008-06-16T22:11:00.000-07:00

This is Jeremy. If you played the video of the "Tarte Tatin

Flip" posted on June 11th he was the one singing in the background. He sings quite a bit when he's in class. (A very nice voice I might add.) Since he tends to be absent frequently we all decided to give him a bad time, jokesters that we are, and not show up. We all met for coffee then strolled in late. We missed his speech but came in just in time to see him demo a grilled chicken for a "California Grilled Chicken Caesar Salad. We were trying to let him know that we don't want him to miss so much class but I don't think he even noticed we were late. (I couldn't get him to smile so maybe he did.) I was going to ask him about it the next day but he was absent again!! Jeremy what's up??? He is actually, like all night, working as a respiratory therapist so I'll go easy on him.
We just miss his singing when he's a no show.
Next he moved on to Hawaii and put together a little Teriyaki marinated chicken with some onions and pineapple that he steamed in a banana leaf packet.
Very nice.

We went on to make some Poke, which is an Ahi tuna dish, a Filipino Pork Adobe , Macadamia Nut encrusted Mahi Mahi, Cioppino, and a Cobb Salad. We each take on a dish and work in teams so you really only get to do one recipe.
You have to mosey around to check on what everyone else is doing to get a feel for all the dishes.

Our daily buffets are staring to be routine. People just start showing up at the door around 11:00 am..
I'm getting to know all the staff and students from the other classes.

Just when I'm getting to know everyone...

I'll be leaving. Countdown until our final begins. 12 days.

Goodnight.

Regional Cuisines of the Americas - Texas

2008-06-13T22:50:00.000-07:00

BBQ Brisket or Bust.

This is what Texas is all about. Andrew began his demo with a Texan style creamed spinach then busted out with this slow cooked brisket that he and Chef put together the night before.

The thing about BBQ sauces is that nobody really likes to give out their recipe. Chef is no exception. He kind

of tells us. But leaves out a few details.

This brisket was everything it was supposed to be and more. I'm not sure how much of this was influenced by Andrew, but he did a darn good job of carving.

Andrew's spinach? What can I say. He sure is cute though!

We added to the array of Texan dishes by making a tortilla soup, Lone Star Chicken Fried Steak, and then had a chili cook off between Sergio, Nick, and myself.

Nick won.
I thought mine was better. Nick said I was a sore looser.

Goodnight ya'all

Regional Cusines of the Americas - Floribbean

2008-06-12T21:38:00.000-07:00

I had never even heard of "Floribbean" cuisine before. Influences from the Caribbean Islands, Cuba and the gulf sate of southern Florida make up this unique cuisine. Tangy and spicy, many ingredients found in common Caribbean pantries have found there way into Southern American Cooking. Flavorful and colorful. Dennis was up once again to demo this regions cuisine. He lasted about five minutes before he splattered his jacket with marinade.That's why we call him Dirty D! He made a nice colorful marinade (as you can see by his jacket ) for a chicken that he served with a Floridian salsa. It was very tasty.

There has been a shift in the kitchen. What is different, is that now after the presentation, Chef does a brief demo, assigns us recipes, then basically turns us loose. He lets us know the timing of when he wants us to put up the buffet then kinda of just sits back and observes. Some might think he's not paying attention but I know he doesn't miss a thing.

Today was Chicken with a Ginger and Tamarind, Florida Shrimp Bigarrade with a Caribbean Ratatouille, Ginger-Rum Grilled Pineapple and a Key Lime Pie.

We are moving fast with the thought of putting together a menu for our final in the back of our minds. Many of us are staying after class to practice some recipes. Long and full days.

Goodnight.

Video Clip - Tarte Tatin

2008-06-11T22:20:00.000-07:00

Here it is, my first official video post: Glen and I barely dodging a kitchen disaster.

We had to flip two pans of Apple Tarte Tartin. The first attempt did not go so well. This second video that I posted here caught the near miss of a perfectly executed flip.

We were pretty darn proud. It could have been a big mess! We were the only ones in the class that even wanted to attempt this feat.

Goodnight.

Regional Cuisine of the Americas - New Orleans

2008-06-11T21:37:00.000-07:00

This is Lisa. She is kinda of our Mother Superior of the kitchen.

If it wasn't for her, who knows what our Garde Manger Banquet would have been like. We thank her for "The Binder" and keeping us on task!
It's a good thing that Lisa didn't go first in these regional presentations. She put on a heck of a show. Her power point presentation made mine look pretty pathetic. I'm happy to not have had to follow her. I also think she might have been a history teacher pre-cooking school. I stiffled an urge to get out some paper and start taking notes! Her presentation and demo was top notch.

How fun to have New Orleans, rich with history and influenced by so many cultures. African, Haitian, French and Spanish. A rich and wonderful cuisine.

She began by making Beignets. (been-yeahs) A delicious fried pastry made from a yeast dough, finished with a sprinkling of powdered sugar. A perfect start to the morning.

Next she put together a Shrimp Etoufee. Roughly translated, this word means smothered, stewed or braised. The dish began by sauteing the "trinity" which is green pepper, onion, and celery. She added to this some shrimp, creole seasonings and a little stock then served over Creole boiled rice, of course. Classic.

The killer ending was her Aunt Fanna Dana's Pecan Pie. The whole class had a little slice of heaven. It was the best pecan pie I have ever had.

The good news is, I have the recipe now!

It is too good to keep a secret so for you my faithful readers.....

Aunt Fanna Dana's Pecan Pie

4 eggs, slightly beaten

1 cup sugar

1 cup light corn syrup

1 1/2 -2 cups pecan halves

1 tsp vanilla

pinch of salt

1 unbaked pie shell

Mix ingredients together and pour into an unbaked pie shell. Bake at 400 for 10 minutes. Reduce temp to 325 and bake until the middle is set (about 50 minutes more) Let cool completely.
To serve: heat until warm and serve with vanilla ice cream.

Lisa claims it is as easy as pie. Thank you Lisa and thank you Aunt Fanna Dana.

After a quick demo in cooking a roux we all worked together to make a Chicken and Andouille Sausage Gumbo, Chicken and Sausage Jambalaya, Deep Fried Okra, and Red Beans and Rice.

This is the closest I have been to New Orleans yet. I would really love to take a trip there.
Ryan, can Foodbuzz plan a blogger dinner there?
WWDS (What would Doug say)
Goodnight.

Regional Cuisines of the Americas - The South

2008-06-10T22:39:00.000-07:00

Fried chicken, grits, collard greens, black eyed peas are just a few of the south's favorite dishes. Dennis, my faithful and hardworking partner since baking and pastry was on stage this morning. He's a bit shy so we were all looking forward to hearing him talk. It has to be quiet and you have to be paying attention!

He's known in the kitchen as Dirty D. His chef's coat tells all. If there are dishes in the sink or work to be done, Dennis is all over it. Go say hi to him at Whole Foods in Cupertino in the bakery section. He'll hook you up with a sweet treat and you can see his sweet smile in person!

Dennis made crab cakes that were delicious!!

Laurie and I stayed after class yesterday and meticulously picked out the crab for him. (Your welcome Dennis.)

He also made some cornbread - skillet style and fried chicken. All the while exuding that Southern hospitality.

Great job partner.

Our day ccontinued with Fried Green tomatoes, Hush Puppies and BBQ Ribs slathered in a lip smacking, finger licking Bourbon Barbecue Sauce.

Y'all come back now!

Goodnight.

Regional Cuisines of the Americas - New England

2008-06-09T21:48:00.000-07:00

New England Clambake

We've left Europe and landed in New England. Laurie gave her second presentation today with a few classics and one modern New England dish. She began by making a steamed brown bread. Baked in a coffee can type tin this bread was moist and sweet. I remember when my kids would make this in school around Thanksgiving time. They called it Indian Bread. A mixture of rye and wheat flour and cornmeal with a bit of buttermilk and molasses. Laurie reported today that basically if it is a recipe from New England it more than likely has molasses in it. Every time I took a picture of Laurie today she would shyly look down. Or maybe she was admiring how well her brown bread came out!

She also made some Boston Baked Beans (more molasses) that were creamy and sweet with a nice underlying flavor of bacon. She had started them over the weekend and finished them in class.

The last dish she did was a grilled halibut that she served over some grilled corn and grilled tomatillos. The original recipe was with heirloom tomatoes and lemon juice but since she was tomato less because of the recall she used grilled tomatillos. A nice substitute.

Bring on the lobsters. We then got down to the business of preparing Lobster Thermidor. There was no squealing when we murdered the lobsters, only cheering. Mutt and Jeff were in their element.

The thermidor was fantastic. The clambake a success. Even the lobster had fun.

Remember, this Bud's for you!

Goodnight.

Regional Cusine - France

2008-06-06T23:08:00.000-07:00

Glen was Mr. Mise on Thursday afternoon. Organization was his middle name. He even got an early start (below) on reducing his wine sauce!

France is a monster of a country, gastronomically speaking, and Glen was a bit nervous to take it on. With over 22 regions, no other country in the world boasts as many sophisticated restaurants, unique local markets, produces as many different varietals of quality wines, or has such an immense wealth of regional specialties as France. With over 22 regions, the French have been perfecting the art of gastronomy long before we were even a country.

Take it away Glenn!! He was all business this morning as he gave us his presentation and demonstrated a very classic Bistro Menu.

He began with a wonderful Salade Frisee Aux Lardons Et Oeuf Poche, or Salad Lyonnaise as it is called. A nice light mustard vinaigrette over frisee lettuce with a sprinkling of bacon then topped with poached eggs. (perfectly poached I must add) It was wonderful. Next he pan seared some rib-eye steaks that he covered in caramelized shallots, finishing by roasting them off in the oven. He served the steaks with a Red Wine Jus. This was a bottle of wine reduced down "au sec" with a mixture of vegetable and herbs. Then he added a few cups of veal stock and reduced it down again. (I think he spent the night in the kitchen) He strained the final liquid serving the steaks on a pool of this flavorful au jus.

Of course the perfect accompan- iment, to this steak and classic salad would be Pommes Frites!

Awesome job Glenn. We were all quite happy to have arrived in France with such a lovely meal.

We continued our day by making Coquilles St. Jacques, which are scallops baked in a wonderful sauce with wine, cream and cheese.

Definitely not a low-cal dish. We also made a Coq Au Vin, the classic chicken dish braised in red wine. A Cassoulet, which is basically a layered dish of white beans, bacon, lamb, duck confit, chicken and sausage. A pheasant casserole which is absolutely fantastic. Another team made a French onion soup and last but not least, a Tarte Tatin. Sergio took a video of Glenn and I flipping this monster of an apple dessert. As soon as I get the copy I will post it. A fantastic replay of a near disaster. This apple tart is started stove top then finished in the oven. It is inverted onto a plate to serve. (The tricky part)

Oh, and one more thing. We had french dip sandwiches that Mel made with all the leftover roast beef from the day before.

I have got to stop eating like this!

Goodnight.

Regional Cuisine - England

2008-06-05T19:59:00.000-07:00

Mookie did a quick turn around and presented again this
morning. Poor guy. He missed a week in Skills 3 due to an illness so he is making it up in the afternoon class right now. I wouldn't want to be him. Two presentations in one week and class from 7am until 6 pm. Mookie has moved up a few notches in my book. He even says "excuse me" now when he burps. He made a nice braised pork roast and some sauteed mushrooms. A little more action than his Sicily demo.

Chef took over and was quite animated today. It wasn't even Friday. Instead of being annoyed at my paparazzi interruptions he was encouraging me to take pictures. I think he had a bit of Sergio in him today. He began by making Welsh Rarebit. Basically a cheese fondue on top of brioche. Comfort food. I just needed some tomato soup.

He then encrusted a prime rib roast with salt and spices and put it in the oven to roast while we went in the kitchen and made Shepperd's pie, Irish lamb stew and Yorkshire pudding. I had never made any of these dishes before so it was quite a learning day for me. I especially liked the pudding, which was basically popover style muffins made with a batter that is added to the hot fat from the roast then baked. The roast was beautiful. Seemed we fed the whole school today. We did have plenty of roast beef left over for french dip sandwiches tomorrow. After all, tomorrow is France.

Goodnight.

Regional Cuisine - Greece and Spain

2008-06-04T22:38:00.000-07:00

I was absent on Tuesday. I wasn't feeling well at all and was really bummed to miss out on a presentation but was happy to come in this morning and find out that Andrew wasn't able to finish his presentation yesterday because his order of brains didn't come in. So this morning he finished up with his demo on fried lamb's brains. Of all the people in the class he would be the last person that I would guess to demonstrate this dish. Hats off to you Andrew for having brains.
They were actually pretty tasty. But then again breading and frying anything is pretty darn good. Chef made everyone try a bite.

Johnny Cakes was up again or "Lambikins" as chef called him today. He made us a tasty Horchata drink to start that was delicious. I poured it in my coffee and it sure beat any Starbucks drink I've ever had. Almond, sugar, lemon, and cinnamon. Yum. He then made a variation of a Spanish Tortilla and then a garlic chicken dish.

Chef then jumped in and made some Tapas that were wonderful. I learned how the name "Tapas" came to be. In Spain the small dish would be served "on top" of a glass of wine as pictured - hence the name!

This little appetizer of grilled asparagus with a walnut sauce and manchego cheese was lovely.

He also made a chorizo in cider that was equally as good.

Off to the kitchen we went to make a few of these Tapas and some Paella and Empanadillas.

We are making our way through Europe.

Goodnight.

Regional Cuisines - Germany

2008-06-02T20:54:00.000-07:00

Back by popular demand, Sergio takes center stage this morning with a demo on German cuisine. I tried to get an action shot of him but it turns out he's a poser! Go back and check out May 26 (Japan) and you'll see what I mean. He's worse than my youngest daughter who changes her picture on facebook more than her mind,which is pretty often. Behind that sweet smile is nothing but trouble.
Though if you feel like German food, he's your man.
He made some country style ham hocks that were fantastic! He braised them in beer and served them with some bread dumplings (similar to a matzo ball) that he poached. He also made a classic German potato salad that was very good.

Serge, you did it again!

After that it was Wiener Schnitzel, Hasenpfeffer (rabbit stew) and German Meat Balls.

All that was missing was the beer and sauerkraut.
Well, maybe just the sauerkraut.
I think most of the class managed to get some of Serge's leftover beer.

Goodnight

Regional Cooking of Europe - Italy

2008-05-30T22:17:00.000-07:00

This is Mookie. One morning chef came in the kitchen and told us all that he had an epiphany during the night and dubbed Ron , which is his birth name, Mookie. No one has called him Ron since. He says he is over 18 but I've yet to see his drivers licence. In fact now that I think about it, I have never seen him drive. Mookie challenges me to no end. If he isn't sticking a hand in one of my pictures thinking it is funny for the 100th time then he is scooping or shoveling, depending on the dish, food into his mouth in a way that would make any mother cringe. I tell him it's not so cute anymore but he's dead set on eating like it's his first meal in weeks. Maybe months. It's amazing the amount of food this little sprite can put away.

Mookie wrapped up the unit on Italy with some Sicilian fare. He marinated some olives with peppers, red onions, cauliflower, and carrots, then grilled some swordfish which he served with a sauce of fresh mint , capers, lemon juice and parsley that he had made earlier. A bit short of a demonstration though the fish was very tasty. The olive mixture was also quite nice and would get even better as it marinated.

To the rescue Chef Doug, who is the pastry and Baking Chef that is in the kitchen next door. (Remember, serious but with laughing eyes-a little mysterious?)

Chef Doug gave us a lesson on how to cook the perfect pizza. He had made the dough the night before and had it all ready for us to create our own personal pizza's.
We had a whole
smorgasbord of toppings to choose from and after assembling our pizza we baked them in Chef Doug's ovens to achieve a perfect crust. It was great pizza. It's amazing what the right oven can do.

The taste made me yearn for Italy.

It was a wonderful end to a busy week. A Friday pizza day. After class a few of us went and saw the new Indiana Jones movie. I still managed to find room for popcorn.

Goodnight.

Regional Cuisine of Europe - Italy

2008-05-29T20:18:00.000-07:00

Jestynn was up again this morning for her second presentation with more Italian cookery. In her usual style of short and sweet, she made a White Lasagna with Shrimp that had a nice bechamel sauce and layers of cheese, and a pepper stew.

She kept it simple and was finished quickly. I loved that she brought in her mothers corning ware casserole dish. Boy did that bring back memories!
While we waited for her lasagna to bake chef put together another lasagna with a Bolognese sauce. He assembled them in a narrow terrine alternating the meat sauce with the bechamel sauce.

He then gave us a demonstration on making fresh buffalo mozzarella. You start with the curd and heat it in water until all the whey is gone and you have this soft mass. You lift it out of the hot water oil and gently roll it into a ball then drop it into ice water to set. It was delicious with a little olive oil, salt, and ground pepper.

I spent the rest of the day making butternut squash ravioli. A true labor of love. Some of the other dishes that people worked on were linguine with clams, lasagna and another variation of chicken Marsala. We hosted the daily school luncheon and before I could get my act together to take a picture of the dishes everything was pretty much gone.

Oh well. It all looked nice.
Pizza tomorrow.
Goodnight.

Regional Cuisines of Europe - Itlay

2008-05-28T18:24:00.000-07:00

Nicholas A. Olla. Now that's Italian. Cute as a button, the nicest guy in the class and also one with class. (He even listens to opera and is one of the few men rather than boys in the kitchen that does dishes- thank you Nick!) I found out today that he used to work for Air Italia until post 911 then decided to follow his passion and become a chef. He put on a slide show of some personal pictures he had of a trip he took to Italy that were fantastic. Enthusiastic about this cuisine and knowledgeable. He made some Potato Gnocchi with a Liomone sauce that was to die for. He used his homemade Limoncello in the sauce. Seems it takes a few months to really mature so I think he'll have to give me some of his so I can make it at home.

He carefully mixed the grated potatoes with the eggs and cheese. Then he added the flour in slowly until it was just thee right consistency to roll .
After we feasted on Gnocchi's chef made a Veal Scaloppine with Lemon and Fennel and a Chicken Saltimbocca, which translates as "jump in the mouth". That's how good it is!
You pound out a chicken breast then layer it with sage leaves, thinly sliced prosciutto and some Parmesan cheese., You saute the rolled breast then finish it off in the oven. Meanwhile, back in the pan you create a wonderful sauce with shallots, Marsala, mushrooms and butter. The veal was also a saute then finished with a pan sauce of white wine, stock, a little lemon and of course - butter.

I've got to stop eating like this.

Goodnight.

Regional Cuisines of Asia - India

2008-05-27T19:57:00.000-07:00

Johnny Cakes. J.C. Johnny Costco. I think that John, pretty much has the most nicknames of anyone in the class. He has a cloud of drama that surrounds him, though just enough to be fun, or funny, or made fun of, depending on he day. We all love him. I think.
John's demonstration ended our unit on Asia with a bang. One of the best presentations to date, he gave a nice sampling and a great overview of Indian cuisine. The first dish he made was a rice dish with chicken called Hyderabad Biryani . A kind of a layered chicken casserole with basmati rice, chicken and a wonderful array of spices taken from a masala dabba, which is an Indian spice box that evidently every Indian household has. Next he made a salad of cucumbers and shredded carrot that he dressed with lemon juice and a little seasoning. He demonstrated how to make an Indian flat bread called chapati.

A Punjabi ( northern India) style bread that is grilled on a flat iron pan. It kinda puffed up as it cooked - like a tortilla.
The last thing he made was a

traditional Indian desserts which was made from ground nuts, milk and sugar served over rice vermicelli noodles and rose syrup called Falooda. Very different.

As our class made Naan, Tandoori chicken and and array of chutneys, the whole school took on the scent of India.

An aroma of spice.
Goodnight.

Regional Cuisines of Asia - Vietnam

2008-05-26T17:12:00.000-07:00

Jestynn was on stage first thing Friday morning. In her usual style of swiftness and efficiency, she took us through a speech on Vietnam's cuisine then demonstrated three dishes.

Jestynn is the quietest member of our class. She seemingly keeps to herself, but, with a knowing smile that is nothing short of beautiful, she doesn't miss a beat.

She began by making a chicken dish with cellophane noodles, a very traditional dish that was flavorful and peppery. I think by the time I got my camera out Mookie had eaten it all. He is fork ready for every tasting and a true bottomless pit. Half the pictures I take have to be deleted because they have his hand in them trying to get at the food. I'm tempted to write to Miss Manners for advice.

Back to Jestynn. Next she made a Pickled Carrot and Daikon Salad. Refreshing and a good accompaniment to the Spicy River Prawns. Simple and
delicious.

Like I said, quick and efficient. She did a wonderful job. It was perfect because Jestynn was the only one presenting from this country so Chef had quite a few dishes to demo and for us to make.

He jumped right in and made a Pho soup. The broth was incredible. I have tried to make this at home and can never get the flavor as intense and favorable as it is in the restaurants. Well, today I learned a little trick of using a 1/2 veal stock and 1/2 chicken stock to create this wonderful broth. Which is basically a double stock. After combining the stocks you produce this broth basically by adding to it, charred onions and ginger, blanched oxtail-type bones and an array of seasonings such as star anise, cinnamon, fish sauce and duong phen,which is like a rock candy.
We served it with all the garnishes. We also made fresh spring rolls, and a Clay Pot Cat Fish.

What a way to end a week.
Goodnight

Regional Cuisines of Asia - Japan

2008-05-26T15:11:00.000-07:00

Meet Sergio. Handsome, friendly with a great sense of humor. He has a nickname for everyone in the class and is always teasing me because I move my mouth funny when I'm concentrating. I know I do it because my family teases me all the time at home. Whether or not I'm sewing or knitting, cooking or doing dishes, or working on the computer, whenever I concentrate intently or get lost in thought I do this thing with my mouth. Leave it to Serge to point it out to me - daily. Look at him - he just loves to have fun.
Lawyer turning chef, he is someone who is doing what he loves.

Anyway, Serge began by making Tori Naba Udon. He had made the noodles from scratch the night before. We were all duly impressed. After the water finally boiled his demo got underway. He put the soup together and it was wonderful. (Though we are all still digesting the noodles.)
He moved over to the deep fryer and pumped out Tokunatsu which is a deep fried pork dish.
Another hit.

He ended with a Japanese style hamburger which was also very tasty. Hambaagu it was called. I thought he was messing with us until I came home and looked it up.

Chef stepped in to demonstrate some sushi rice and sent us all off to get everything ready for the sushi making extravaganza.
After we had all our fixings ready, he gave us a demo on hand rolling with a bamboo mat.

We were all were on our own to
create our sushi masterpieces.

Goodnight

Regional Cuisines of Asia - Japan

2008-05-26T13:50:00.000-07:00

I basically pulled an all nighter to get my report finished and typed up, along with the recipes and power point presentation finished,which went much faster the second time, and everything prepped and organized for my demo. I had visited Sumika's a few times for "'research" and they had given me some of their imported charcoal to use for my yakitori demonstration. Coincidentally enough this restaurant was reviewed in the paper on Sunday. I think when I went asking questions they must of thought I was with the paper and really bent over backwards to help me out. Or, they are really just very nice. Anyways, I came home that night with binchoutan charcoal, imported from Japan and a new understanding of yakitori cooking along with the lingering taste of a delicious meal. Check out the article on Sumika. Or, their website.

Their chef had showed me how to light the coals over the flame to get them ready and when they were glowing I transferred them to a little hibachi I had set up on the grill. It is a fairly smokeless charcoal with a very subtle flavor. I grilled some chicken skewers that I basted in a yakitori sauce.
I also made some little spinach bundles that I served with a toasted sesame dressing. (Horenso No Goma Ae) Very traditional. I then used the charcoal to grill a piece of sea bass that I had marinated in a miso glaze overnight, along with a couple of Nori cakes that I made from sticky rice.
My presentation went ok except I got a little confused during the miso soup demo. How can you blow miso soup? I think I was a little tired and not thinking as clear as I was on Monday,
Anyway, it's over and done. One nice thing is that now I get to hang back for the next three weeks and just watch everyone else. I can also start working on my menu for the over all final that will be at the end of June.
Chef demonstrated a Sukiyaki for us which we all made together later in the kitchen and prepared some ingredients for sushi making the next day.
I came home from school and took a nice long nap, woke up and went up to San Francisco to see Carlos Santana. What a day. No seats at the Fillmore. I think I fell asleep standing up.

Goodnight.

Regional Cuisines of Asia - Thailand

2008-05-26T11:48:00.000-07:00

Laurie went next with more Thai cuisine. She was very prepared, showing some interesting slides of life in Thailand, including a video of a street vendor making some type of a sweet dessert, and demonstrating some delicious dishes that were quite different from mine. She began with a Spicy Jasmine Rice. Stirred frying the chilies, garlic, ginger and shallots together before putting it all together in the steamer.
Next she made a Thai Cucumber Salad. A nice refreshing salad to counteract the heat from the other dishes. She sauteed up some Thai style eggplant that was delicious then grilled a pork kebab that had been marinating overnight in some lemongrass, fish sauce, chilies, coconut milk and some other various ingredients. We were served a wonderful little sampling.
Great job Laurie.

Chef took over and made a coconut and chicken soup and some ribbon noodles with a rad-na sauce.
We prepared another assortment of dishes which included a delicious Thai Seafood Salad (above). Once again the neighbors joined us for lunch. Classes are eating well at PCI this week.
Goodnight

Regional Cuisines of Asia - Thailand

2008-05-24T21:06:00.000-07:00

I spent all weekend learning how to do a power point presentation, (thank you Matt Maxson), practicing Thai recipes and going out to Japanese restaurants for dinner.

I put together a nice Thai menu compliments of Joyce Jue, a wonderful cook, teacher and author that I have been lucky enough to take classes from over the years. I used all her recipes for my dishes and loved learning how to navigate my way through a power point program.
Some things never change. I have never liked speaking in front of a group and I still don't. After my slide show on Thailand I began the demonstration and once behind the stove I felt much better. Pictured above are the chilies I used for my dishes and below the Kaffir lime (rind only) and leaves that I used for the curry paste. Jim Traina (taster extraordinaire) bought me a kaffir lime tree for my birthday a few years back, so I had the fresh leaves and lime on hand.

I began with a Lemongrass soup, then made a glass noodle salad, Scallops in a Red Curry Sauce, and finished with Mangoes over sticky rice and coconut milk for dessert.
Whew. One presentation down and one to go!

After I finished, Chef demonstrated a Pad Thai and a Massaman Curry with Chicken.
Another feast.
I came home, went for a run, then took a long hot shower. I still smell like fish sauce.

Goodnight.

Regional Cuisines of Asia - China

2008-05-24T15:12:00.000-07:00

Next up is future chef, Craig. A young kid just out of high school. Craig won the high school culinary competition last year and landed a scholarship at PCI. He currently is working at AJ Stumps in downtown San Jose. He is very talented and knows his way around a kitchen amazingly well for his age.
He's also full of shenanigans. Don't let the smile fool you.

Craig put three dishes together quickly and with ease.
Orange Chicken, a Chicken and Corn Soup and Kung Pao Prawns.
I think he and Melvin didn't consult on menu choices.
We were all Kung Pao experts now.

Chef followed up with a demo on some pork fried rice, pot stickers, Beef w/Broccoli and Prawns with white sauce and Snow Peas. Lots of prepping and stir frying. The pot stickers were

fun. You got the hang of it after a few folds. Pleated on one side, flat on the other.

We worked in teams to each produce a dish then again hosted a banquet.
It was quite a spread.
Goodnight

Regional Cuisines of Asia - China

2008-05-24T12:01:00.000-07:00

Where in the world is Bethina 425? Well, let me tell you. I have been on a whirlwind world tour that I am hoping to catch you up on over this long weekend. Much has transpired this past week in the kitchen since we began our unit on regional cooking. Check in over the weekend as last week unfolds.

We began Thursday morning (5-15) with Regional Cuisines of Asia. Chef had placed all the names of the various countries that we would be focusing on in a hat. When we finished the Baking and Pastry Unit we each drew two countries. Our assignment was to research the cuisines of these countries and prepare a presentation on it along with a cooking demonstration of a menu from that region using ingredients and cooking techniques specific to that country.
We would begin with the regional cuisines of Asia, then move on to Europe and finish with the America's and Africa.
Imagine my horror when I drew Thailand and Japan. These countries fell one day apart on the schedule. Mon and Wednesday. I felt sick. Words like demo in front of the class and, PowerPoint presentation echoed in my brain. I had a week to get ready. My blog was set aside temporarily and I thought seriously about starting zannex.

This morning began our presentations. Two days of China. As I recount the presentations, I thought it woulde be a good opportunity to introduce you to my classmates.

Meet Melvin.
Chef had told Melvin back in Current Trends that he was no longer going to be allowed to cook Asian foods for his finals. It was time to step outside his comfort zone. Chef also made it clear that you drew what you drew, no switching countries with each other. Well, Lucky Melvin drew China, but I'm sure it wasn't easy going first.
He did a great job in all his mise en place, which is key to Asian cooking. He whipped together a celery salad, Hung Pao Chicken and Sichuan style prawns dish like a pro. Good job Melvin!
Chef stepped in after that and demonstrated an Egg Flower Soup then sent us off off to prepare egg rolls, more soup, and some Lo Mein.
We finished with a big banquet style lunch, inviting the baking and pastry classes to join us.
(We're no dummies - they always bring dessert!)

Goodnight.

Plated Desserts - Bavarian Raspberry Mousse and Panna Cotta with Chocolate Ganache

2008-05-14T20:46:00.000-07:00

These plated desserts are quite time consuming. I learned so much and had fun coming up with various plate designs and practicing all the piping and swirling techniques. It reminded me of art class in school. It does take practice. There are so many different components. If you were making this for a crowd you would really have to have plan ahead. Pictured above is the finished Panna Cotta served on a fresh raspberry sauced with with a little sour cream sauce swirled in to produce the web design. Topped with a chocolate chip and some diced mango and mango puree on the side,.
The chip alone took me 20 minutes to produce. Glenn's dessert was the best in the class. (below) He just has that artist's touch.

Taking coated chocolate, melting and and shaping it is very challenging. (right)
So were the glass cookies. (below) You spread a very thin layer of cookie paste on a parchment paper then bake until golden. As they cool, you cut into strips and wrap them around a baking ring. They are fragile and have to be just the right temperature to work.

The raspberry mousse was served on a pool of chocolate ganache, topped with my broken glass cookie and a dollop of whipped cream and a fresh strawberry.

This was our last day with Chef Thomas. We will miss him but I think we are all ready to start making and eating some real food. The sugar does start buzzing you out after a awhile.
I've heard that some people can live on chocolate...
Not me.

Goodnight

Plated Desserts - Raspberry Mousse and Panna Cotta

2008-05-13T21:00:00.000-07:00

Today was a prep day. We had just two desserts to get ready for plating tomorrow.
The first was a Vanilla Panna Cotta. This dessert is of Italian origin and literally translates into English as "cooked milk," which it is. It also has a bit of gelatin in it so that it sets up like custard.
The next recipe was a raspberry mousse. This is basically a creme anglaise base that you add raspberry puree to before folding it into whipped cream.

We also made a base for a "glass cookie" that we will make tomorrow and use as a garnish. Once these two desserts were safely tucked away in the refrigerator to set up overnight, we spent the remainder of the class practicing our chocolate piping. It looks much easier than it is.
If you have bad handwriting you probably have bad chocolate pipe writing.
As is the case for me.
Practice makes perfect.
Goodnight.

Plated Desserts - Strawberry Shortcake, Apple Saks.

2008-05-12T21:19:00.000-07:00

Never never take a tart out of the oven, that has a removable bottom, without holding the two pieces together. I guess I just had my hand on the bottom center and before I knew it I was wearing a burning bracelet. Everyone who caught sight of my wrists this weekends quickly averted their eyes as to "not notice" the slash marks. I felt like Bethina425 interrupted.
I know this picture looks a bit creepy but please, learn from my mistake!
It really was the tart pan and not my Baking and Pastry grade.

We will spend the next three days practicing plated desserts. Today began with Apple Saks (above) on a maple Syrup Sauce, topped with vanilla ice cream and a "tumbleweed cookie". It was beautiful, delicious and fun to make. We also a made Strawberry Shortcake with fresh strawberries and whipped cream atop a Sabayon sauce. A wonderful sauce made with egg yolks, sugar and champagne that was fairly easy - just a lot of whisking! Just remember 6 -6-12. Six egg yolks, 6 ounces of sugar and twelve ounce of champagne. Whisk over a bain-marie and Voila. Sabayon.

You get a sense of really being creative when assembling these desserts.

The elements of a plated dessert consist of the base dessert, a sauce, something creamy, something crunchy and a garnish. I like the these set of parameters to work with. It makes sense. Rules and balance.

Goodnight.

Baking and Pastry - Final

2008-05-08T19:37:00.000-07:00

On the days of the final I always like to get into class a little early. This morning I arrived around six o’clock and set up my station, pulled out my dough’s and made the butter cream for the cake. We took a break at 7 to take the written final then went to work. I rolled out my pie first and got that safely tucked away in the oven. I made the Bavarian cream for my tart then prepared all my fruit. I carefully assembled the tart (I had the shell the day before) then set it in the refrigerator to set up a bit before adding another coating of apricot glaze. My shell came out a bit too dark but it was going to have to do. I did not want to try and bake another one. It gets pretty crazy with 15 people trying to bake at the same time. In fact yesterday when I baked my chocolate sponge cake, I went to check on it and realized that the oven had been turned off. This happens a lot and is very frustrating. The dial for the oven is the same as for the burners and you can mix them up pretty easily. Oh well. I moved it to another oven and hoped for the best. That night I made a back in case I ran into a problem when I tried to cut it into layers. It wasn’t much of a back up, I forgot to put in the melted butter. When I realized this, the cake had already baked for a few minutes. I figured better late than not at all.

It came out a little flat. At least I would have a choice as to which was worse.

I didnt have to choose because I ended up giving my extra cake to my partner Dennis. He needed it more than I did. I’ll say no more.

My decorating went just OK - a little shaky with the piping. My pie crust was too thick but very flavorful and my tart came out nice, though my wrists were welting up not so nicely from a fumble from the oven the day before.

Tomorrow I am taking a day off. It is Mothers Day weekend and my husband and I are heading out of town with two other couples. We rented a house up North at Sea Ranch and all I know is that I will be bringing an Apple Pie, a Fresh Fruit Tart, a Chocolate Cake and my golf clubs.

Goodnight.

Baking and Pastry - Carrot Cake

2008-05-07T21:05:00.000-07:00

This morning’s demo was on decorating a carrot cake. We had baked it yesterday so it would be nice and cold. It was a very easy cake to make, so Chef said, along with the fact that it was pretty fail safe recipe, so if anyone blew this one, he wouldn't have much to say except that it’s good thing your not in Baking and Pastry full time. We all managed to have a cake ready today with no mishaps.

Decorating a cake is another story. Chef Thomas works quickly when frosting the cake. He had made a nice cream cheese frosting and after leveling the cake he plopped some frosting in the center. Then,with a few quick spins of the cake stand and a swish or two of his spatula, the cake was perfectly coated. He took his pastry comb, something that resembled and old Afro comb and waved a design over the surface. He then held it at an angel over a sheet pan and pressed some crushed walnuts on to the sides pressing them straight with his spatula.

I was trying not to worry that he was going to drop the cake - tossing it around like a ball.

He then took some marzipan, which is a sweet pliable paste made of ground almonds, sugar, and egg whites that had been colored orange and green and shaped some mini carrots. He piped a border around the edge
and viola.

Our cakes were not as perfect as his

but we did pretty darn well.

We spent the rest of the day preparing and

scaling for our

Baking and Pastry practical exam that was

tomorrow.

We were to make an apple pie, a chocolate Genoise cake-fully

decorated, and a fresh fruit tart.

We prepared our dough’s and our cake, prepped

the apples for the pie and left them to macerate
overnight in the sugar and cinnamon.

Tomorrow is show time.

Goodnight

Baking and Pastry - Cake Decorating

2008-05-06T20:43:00.001-07:00

Go ahead. Dive in.
That how inviting this cake looked.

I'll give you the evolution of decorating a cake, Chef Thomas style.
He made this process look so easy. I had to remind myself that he has been doing this for over 30 years.
It was beautiful to watch.
He first sliced the crust off the top of the cake to level it. Next he sliced the cake into thirds and frosted them together. After covering the whole cake with a "crumb" layer, he poured a ganache (melted chocolate and cream) layer on the top of the
cake and gave it a spin, applying pressure in the center of the cake with a spatula to create the spiral effect. It reminded me of a potters wheel.

Next, he took the almond sponge cake that we had made the day before and began the assembly for a roulade. He spread out a layer of raspberry butter cream then rolled it up.

Chef was trying to be serious but with the jokes flying around this morning he couldn't keep a straight face. It's all about having fun and eating well.

Goodnight.

Baking and Pastry - Sponge Cakes

2008-05-05T18:57:00.000-07:00

Sponge cakes are made from the three ingredients no baker can do without-eggs, sugar and flour. The basic ratio is 12-12-12. That would be twelve eggs, twelve ounces of flour and twelve ounces of sugar. Some sponge cakes also have a little melted butter.
Classically-made sponge cakes (Genoise in French) do not contain baking powder or baking soda. Their volume and light texture are created from the air that is whipped into the eggs. Today we made two different types of sponge cakes using two different methods. The first was an almond sponge cake using the chiffon method. The eggs are separated and whipped separately then folded together along with the flour and almond paste. The second cake we made was a chocolate sponge using the warm foaming method in which you first heat the sugar and eggs togetherer (low heat so the eggs don't cook) on the stove over simmering water just until the sugar has dissolved. This improves the emulsifying properties of the eggs. Then you whip them at high speed until they reach their maximum volume. The flour and cocoa powder is folded in along with little melted butter.

Lastly, we made a butter cream frosting. I now, unfortunately, know how much butter is in this frosting. It didn't stop me from eating a few spoonfuls of it though. It tasted like it's name and was heavenly. We
scaled out all the ingredients for a carrot cake that we will make and decorate tomorrow. We will also use the almond sponge to make a roulade and then decorate the chocolate cake. I can't wait. The butter cream is waiting for me.

Goodnight.

Baking and Pastry, Pate a Choux, Puff Pastry

2008-05-02T21:41:00.000-07:00

I guess the field trip yesterday took a toll on some of the people in the class, for as I walked in this morning, I found about half of my classmates missing. I have to say that having a class of only eight people was pretty nice. We all were able to spread out and have our own mixers. It was much less chaotic.

Chef Thomas demonstrated the making of Pate a Choux dough.

This is really more of a cooked roux that you cool and add eggs into.

You begin by heating milk, butter and salt in a sauce pan on the stove top until it comes to a rolling boil. You add flour into this and stir constantly until a mass is formed and pulls away from the edge of the pan. This is then transferred into a mixing bowl where it is cooled slightly then slowly but surely you incorporate the eggs into the mixture one by one, fully mixing in between additions until all the eggs have been added. It is fairly thick dough that it them piped into shapes. We made classics crème puffs (top) and

éclairs (right).
No swans for us culinaries. We leave the fancy stuff to the full time Baking and Pastry students.

Next we took our puff pastry and made some diamonds and pinwheels with them. It was fun. This is definitely an art that takes some time to master.

The day went quickly and we finished early.

Having only eight people in the class has its advantages. I will now be able to get a jump start on beating the traffic out of the Bay Area. I’m heading up to my cousin Jeannie’s house in Boonville for a weekend getaway. I get to help out at a wine dinner at Handley Vineyards (my cousins works there), then the following day we’re running in a local 5K race.

Wine tasting, cooking, a little exercise, rest, and catching up with my favorite cousin.

In my book, this will be pretty close to a perfect weekend.

Baking and Pastry - Moonside Bakery Field Trip

2008-05-01T19:36:00.000-07:00

I dreamt of the sourdough starter all night long, billowing out of it's container, and filling up my house like "The Blob." I finally got up at 4:30 to find it behaving itself in it's bin. I took the croissant dough out of the freezer to thaw and made up my focaccia dough. I rolled it out, leaving it to rise in a sheet pan then loaded everything up in the car. I don't know about this baking thing. It all happens pretty early.
I picked up some classmates at Pete's and we all headed over the hill for our Field Trip to the Moonside Bakery. I was reminded of the movie One Flew over the Cuckoo's Nest, with Jack Nicholson. After all, this was our first outing since January, and some of my classmates are a little suspect. I made a mental note to try not to play the part of Nurse Ratchet too much, tempting as it was.

Chef Thomas was waiting for us with fresh pastries and coffee. He immediately put the sourdough starter in the big mixer with the flour and water and started the dough. It's a bit difficult to get a perspective here, but to give you a comparison, this mixer was bigger than my kitchen table and held about fifty pounds of bread dough.
There is a rhythm to a bakery and if you miss a beat you disturb the song. While the bread was mixing we scaled out the challah dough, rolled and braided it. While that was proofing we formed and benched our baguettes and rounds. We egg washed and baked our challa bread then went back to do the final panning of the sour dough breads. While those were proofing, we rolled out the croissants. It was a steady and comfortable rhythm that was very grounding and satisfying. It brought to my mind the biblical examples of bread being the substance of life and the comparisons of the Kingdom of God being like a yeast that a woman took and mixed into a large amount of flour until it worked all through the dough. (Luke 13:21)
OK. I went from Nurse Ratchet to Evangelist. Any way, bread making moves me.
Sometimes pictures speak louder than words.

What a great day. Thank you Chef Thomas.

Baking and Pastry - Croissants, Danish, Focaccia, Sourdough Starter

2008-04-30T22:25:00.000-07:00

My partner Dennis and I were off to a slow start this morning. Seems that we somehow missed the fact that we were to make the starter for the sourdough bread yesterday along with a sponge for the focaccia bread to be baked today. Oh well. We went ahead and made the focaccia sponge first thing and will bake it tomorrow. This could work to our advantage because tomorrow Chef Thomas is having the whole class come to his bakery at Half Moon Bay (Moon Side Bakery and Cafe) to bake our sourdough bread and croissants in his commercial ovens. How fun is this? A field trip! We will just pop our focaccia bread in there along with the sourdough and croissants.
Maybe it will turn out as beautiful as Glenn's pictured above. One of the day's few high points.

After our performance in the kitchen this morning I am surprised Chef didn't cancel the trip. We were a mess. After a demo on making focaccia bread he set us loose in the kitchen to make one focaccia recipe per team, put together our croissant dough, feed our sour dough starter and finish our final roll on the danish then form and bake them. Seemed easy enough.

What could I say. Dennis and I couldn't make our focaccia bread because we didn't have a starter to work with. We went ahead and put our croissant dough together and that was a disaster. There was some scaling trouble - seems we were missing about a pound of flour.
It's a good thing it came out well the second time around or I think Chef Thomas would have kicked us out of class.
He told everyone to make sure to use the dough hooks for the focaccia and maybe one person did. One team used their Blitz pastry for the danish and their danish dough for their focaccia bread. If there was a way to blow it someone did. Poor Chef. He was trying to be patient as he gave his demo on forming the danishes.

Dennis and I redeemed ourselves with some beautiful danishes (left) and a wonderful croissant dough (below) that we added our butter block to and managed to give it three turns before the day ended. You can see the three imprints for each turn.
I somehow managed to become "keeper of the doughs." I brought them home, all seven double batches of croissant dough and 16 quarts of sourdough starter to store, and will take them to Half Moon Bay in the morning. I was somehow reminded of when my kids brought home the silkworms from their classrooms to take care of for the weekend. At least I don't have to go hunting for Mulberry leaves!

Goodnight

Baking and Pastry - Muffins, Danish Dough, Puff Pastry and Chef Bruno Neveu

2008-04-29T21:09:00.001-07:00

Today was another fast paced, dough making day. I kinda got my doughs mixed up. Not a pun. I really did get then mixed up! After beginning the morning with a lecture on puff pastry and a demonstration on muffins we then went into the kitchen to make a Blitz pastry, which is a quick method of puff pastry, a Danish pastry, which I think is a type of puff pastry but I need to confirm that tomorrow, and a "sponge " or starter for our bread on Thursday. The one thing that is confusing is that we have these doughs for different recipes at various stages. Some need double turns, some need single turns, some need to be in the refrigerator and some need to be in the freezer. I was a little mixed up for awhile. All I know is that these doughs are working tonight while I'm sleeping, and if I was a real Pastry Chef I would never sleep.

Dennis and my muffins came out nice. (above picture) Too nice. When I went to leave today they were gone! Maybe it's because we chose to use real muffins tins instead of the "flexi-pans" they had in the kitchen, I couldn't believe the difference in the browning.

It is very interesting how puff pastry works. There is no yeast at all, The only leavening agent is butter. It is all in the technique on how you incorporate the butter into the dough that will give it it's rise. For the Blitz, the butter is mixed in with the flour briefly so the butter is in fairly big pieces. You chill the dough first then roll it out in a rectangle then give it a double turn as shown in the picture sequence.

The Danish Pastry is a bit different because you make a butter "block" with butter and flour then add that to your dough separately. You proceed the same with rolling, then a single turn. I think.
Like I said, I got confused. We finished all our turns. Three for the Danish and two for the Blitz.
We made our sponge, which is yeast water and flour, that will work overnight and be ready to use in the morning for our bread dough.

At 11:00 a guest chef began a demonstration.
I was so enthralled but unfortunately had to tear myself away at 1:00 because I had to leave for an appointment. I could have watched him cook and listened to his accent all day. A French Chef, named Bruno Neveu. He prepared some contemporary dishes that you would see in France today. He began with a carrot soup that looked like it was going to be better than wonderful. Then he moved on to a sole that was stuffed with a salmon mousse and cray fish. I had to leave before the whole dish came together so I'm hoping that my classmate stayed to get some final shots. I know that this final dish involved a crayfish fricassee and a parsley emulsion. I hated to leave. I got a few pictures before I tore myself away.
I love the way that PCI brings in these Master Chefs for us to experience. I need to start keeping my afternoons open! Thank you PCI and Thank you Chef Bruno.

Goodnight.

Baking and Pastry - Apple Pie, Bisquits, Quiches and Scones

2008-04-28T20:39:00.000-07:00

We were baking fools today. Flour was flying. We made four different types of dough. One bonus was you can keep making the doughs in the same bowl, which made for minimal dishes, the other was that you experienced the taste of unbelievable biscuits (above) and scones, (below) fresh from the oven. The biscuit melted in my mouth and transported me right back in time to my grandmother's kitchen.

We began this morning with a flaky pie crust for an apple pie. Very different from the more crumbly short dough we made on Friday. This dough was made with cold butter and cold water. The key is to make sure you have pieces of butter (about the size of peas) incorporated in your dough that will melt and create steam that lifts the dough up to make little air pockets and creates the flakiness. That went right in the refrigerator to chill and we moved on to scones. This dough, made with flour, sugar, baking powder, fruit, heavy cream and honey came together very quickly. You shaped the dough into a round then cut it in wedges. A dryer dough than the biscuits and very easy to work with. The biscuit dough was a bit wetter but still fairly manageable to roll and cut.

We made a pate brisee which is not a very common dough anymore. It is made with room temperature butter and has eggs and a little lemon juice in the dough. We used this for our Quiche.

Lastly, we finished our apple pie. Chef Doug came from the kitchen next door to give us the demo on All American Apple Pie. I guess Chef Thomas felt that a true American Apple Pie needs to be taught by an American.
Chef Doug teaches the morning pastry class in the kitchen next to ours so I see him daily and have talked to him on occasion. He very nice and has quite the sense of humor. He looks stern but you see him laughing behind his eyes. We baked our pies in his revolving oven and he was giving me a bad time about the height of my pie and my hesitancy to operate the oven. These kitchens feel so territorial to me and I get so shy about over stepping boundaries. Plus there's the whole intimidating Chef thing. I turn into a bobbling fool.
Anyway, I made my pie, cooked it and brought home my wares to feast on. It resembled the Matterhorn. Maybe I was subconsciously offering tribute to my European Chef, Thomas. Or maybe I'm a loser pie maker.

Jim and Ginna came over to sample the whole lot. Biscuits, Quiche and Apple Pie.

How lucky are they?
Goodnight.

Baking and Pastry - Short Dough, Pastry Cream and Fruit Tarts

2008-04-25T17:05:00.000-07:00

Meet Chef Thomas Grauke. An easy going, funny, down to earth guy who was inspiring and eager to pass on his knowledge. A certified Master Baking and Pastry Chef for 35 years, he owns and operates his own bakery, The Moonside Bakery, in Half Moon Bay, and teaches part time here at PCI.
What a lucky class class we are to have him as a teacher.
He is taking us to his bakery (a real field trip!) in a week so we can experience some baking in an actual commercial bakery kitchen.
We began our first lesson with a demonstration on pastry cream ( or custard), making a short dough and assembling a fresh fruit tart. A short dough differs from a pie or flaky pastry. It is a more crumbly dough in texture and contains sugar.

After slowly mixing the ingredients together until it was just beginning to come together, Chef Thomas poured the dough out on a board and kneaded it together gently and quickly. After letting it chill in the in the refrigerator for a bit he rolled it out and formed it into the tart pan. This was also done very quickly as to not let the dough soften too much. He laid a piece of saran over the shell and filled it with a good amount of beans so the shell would hold it's shape while it baked. After about 15 minutes, he removed the beans, then continued baking it until it was a beautiful golden brown.

We all were set loose to make our own tarts. I moved very slowly and measured out everything carefully. The pictures to follow show the evolution of my tart.
After baking it and very carefully removing it from the pan and placing it on the cardboard round, I began to assemble.

Uh oh. Dennis, my new partner forgot his cardboard round, that won't happen again.

I had so much fun. I was a little afraid of this unit because I don't have much experience with baking. I was so excited after today's class. If my mother lived closer I would have driven to her house to show off my creation.

I think I'm going to like Baking and Pastry.

Goodnight.

Nutrition and Healthy Cuisine - The Final

2008-04-24T15:42:00.000-07:00

I am so happy that this unit is over. It has been a intense three weeks and I am so ready for a change. I decided to stay up and watch Top Chef even though I planned to be in the kitchen by 6. I got completely hooked when I found out one of the teams was doing a orange and asparagus salad! That's what I was doing for my salad. (A bit different caliber though.) Well, their salad was not received too well by the judges. Was this an omen? Should I make a last minute recipe change? I almost called my friend Jackie, who is a die hard Top Chef fan for a consult.
"Go to bed" I heard my inner voice of reason say. I listened. Besides I wasn't planning on having my salad become a sexual experience like the Top Chefs did.

Despite all my angst, the final went well. I was pleased with my Asparagus and Orange salad which was very well received by Chef.
I blanched the asparagus then chilled them in the dressing until they were nice and cold. The dressing consisted of reduced orange juice, thickened with an arrow root slurry, a mixture of balsamic and sherry wine vinegar, shallots and just a little olive oil.
I had to watch those calories!
It was refreshing and flavorful.

My main course was a simple saute of chicken scallops with sauteed mushrooms and a wine, shallot and stock reduction. I would have liked just a little butter in there but with a rich chicken stock and a splash of lemon, the flavor was great. Very clean. I attempted to tourne ( a cut that makes a seven equal sided football shape) new potatoes. They looked pretty darn good until I sauteed them in the glace de volaille and they lost their sharp edges. Oh well live and learn. Chef liked my flavors, appreciated my attempt at tourneing a potato and loved my salad.
I kept the calorie count at just over 500. (If Ryan's calculations are correct.)

Tomorrow we say good bye to Chef Parker for a couple weeks and began our unit in Baking and Pastry with Chef Thomas.
I'm so excited...in just a few short weeks I'll be a pastry angel! I hope.

Goodnight

Nutrition and Healthy Cuisine- More Barley, Falafels and Tahini Sauce

2008-04-23T20:44:00.001-07:00

This was our last day of Nutritional and Healthy Cuisine. It has been nice to learn a few techniques to create flavorable dishes with less fat and calories. We made a stir fried Barley pilaf that was quite tasty.
We also made a Jerk chicken and Falafels with a
yogurt Tahini Sauce. It was a mellow day with
plenty of time to begin our mise en place for tomorrow's final. It's like a weekly routine now.

Our mission, if we choose to take it, is to create a dish, complete with starch, vegetable and a side salad that is under 550 calories.
I have been playing around with a few different menus and let me tell you, it is not an easy task to keep a complete meal at this caloric level that is worth eating.

We get a ingredient box that doesn't make me jump for joy. Maybe a jumping jack at best.
Chicken, again! Cabbage, again!
Another report with recipes and caloric breakdowns.
Help. Ryan.
Is it cheating that you help me? I helped you for years.
What would Doug say? (WWDS)

Goodnight

Nurition and Healthy Cuisine - Mental Health Day

2008-04-22T21:44:00.000-07:00

I was absent today. This was the first time since I started school in January that I missed a class. I couldn't make up a class in the afternoon because Chef Udo's class in doing garde manger now. The night class is behind us so I just had to miss. It's not in my nature so it was a little unnerving but at the same time, rejuvenating. I really needed a break. I had some appointments that I couldn't change and to tell you the truth I was getting a little burnt out. Changing up the routine was what I needed. I had a great day.

Do I need to bring this note tomorrow?

Goodnight

Nutrition and Healthy Cuisine

2008-04-21T21:12:00.000-07:00

More healthy cooking. I'm starting to feel like I did when we were in essential skills two. Too many vegetables. The boys in the class are getting a little rambunctious. They were starting to wear on me today. Having had four daughters, I'm not used to this boyishness. They are great when Chef is around but as soon as he leaves they're back to food fights and towel snapping. Some of them are so young. I suppose it's a good balance to my intensity. Keeps me from being too serious.
I forgot my camera today so hopefully Nick will come through and send his shots. If not, you'll never see how the Wild Rice Succotash looked. Or how my roasted ratatouille didn't looked roasted. Or how a Potato Rosti with Celeriac doesn't look that much different from a regular potato Rosti.

(Nick just came through with some picts but this is the only non blurry one)

I thought I would really like nutritional cooking but I don't. You have to worry too much about all the fats and oils.
In moderation is my motto.

I miss butter.

Goodnight

Nutriton and Healthy Cuisine - Barley, Soba and Hearty Greens

2008-04-18T16:31:00.000-07:00

Chef took away our butter today. We are now, after months of sauteing in oils and finishing our sauces with butter, having to develop flavor with out too much fat. We will rely on reduced stocks, wine, juices, herbs and spices.
We began without as much as a reflection on fusion and jumped right into Nutritional Cooking.
We arrived this morning to a wonderful vegetable stock that Chef had made for us to work with. We began with a barley salad. (above) Cooking this grain in the stock helped to give it some flavor. We roasted some cipollini onions to add to the barley along with some leeks. We steeped some currants, chili's and orange juice together then added it to some curry, lemon juice and honey. All this was tossed with the barley and left to marinate for awhile.
The next dish we made was a soba noodle salad. We used an arrowroot slurry with stock to thicken this dressing. This enabled us to cut back on much of the oils normally used. This Asian flavored dressing (soy, ginger, lime, garlic) was tossed with the noodles, a scattering of sauteed shitakes and blanched snow peas to create a very nice chilled salad.
The last recipe we prepared was a warm salad using beet greens, radicchio, arugula and spinach. The dressing again was thickened with an arrowroot slurry incorporated with orange and pomegranate juice to from vinaigrette. Only one tablespoon of oil was used. Flavorful and healthy!
What a concept. It does take more planning and prep to use this stock and slurry method. Especially if you want to have a cold salad like the soba noodles. A good a flavorful stock takes time, but once you have some on hand, the possibilities are endless. Thanks Chef.

Goodnight.

Current Topics- Sous Vide Cooking

2008-04-14T20:51:00.000-07:00

I finally recovered enough to go back and fill in the blanks of last week for those who were wondering. It was a fast moving intense class. My first attempt at being a short order cook under pressure. I never want to see an egg again!

We continued this unit on Current Topics. We focused on recipe and menu items that utilized a slow cooking method that is popular in today's restaurants.
Sous vide is a cooking technique - which literally means "under the vacuum" and was originally utilized in the early 1970's to minimize product loss when cooking foie gras . This cooking method was started in France and is being embraced by chefs worldwide for the preparation of an ever-widening array of dishes. With this technique, food is vacuumed sealed in a polymer pouch and then slowly cooked at a low precise temperature. As a result, foods become tender without loosing their original color, nutrients, or texture. (This is the method that we used to cook the pork bellies for the Garde Manger Banquet we had two weeks ago.)
We also used a marinater that created a vacuum to pull the marinate into the meat then tumbled it. This machine took 20 minutes to fully marinate 2 pounds of meat that would normally have taken 12 to 24 hours. That doesn't account for the time that it took to figure out how to operate it. Thank goodness for instructions.
We vacuumed packed all the various recipes we made today and will complete the final cooking tomorrow "sous vide".

Goodnight

Current Topics-Food Costs,Trends

2008-04-11T18:00:00.000-07:00

I'm not used to drinking beer and tequila in the afternoons. I came home and went to bed. I could have slept for three days.
I woke up, stumbled around the house doing laundry and feeding my orchids,(poor things are starving), read my new syllabus on current topics then went back to bed.

Chef began with a lecture on Food Cost. I felt like I had been transported back to a high school math class. Here was the story problem. You are a chef that purchased veal from a distributor for $10.00 a lb. How much do you need to sell your veal dish, sides included, on the menu in order to make a 30%o profit?
I didn't sign up for this.
Actual price, edible portions. Do I really need to know all this?
I suppose so if I want to make money on this food someday. I snapped a picture of his lecture board instead of taking notes and mentally wrote an add for a food cost manager..

Chef then demonstrated some various recipes that exemplified current trends in todays'
market place such as fusion cooking, low carbohydrate verses high carbohydrate menus, alongside of some popular new grains. We made a roasted chicken with sage butter and mushrooms. Chef had some fresh morels that we used instead of shitake mushrooms that were so delicious. We served the chicken with some baked millet croquettes, a grain that was new to me. Very nutty. We made a minestrone stir (a little Asian/Italian fusion) and pork tenderloin with prosciutto and sun dried tomatoes.

Chef talked about design and food styling when it comes to plating dishes and then gave us the outline for the next final.
What! Already?
I have to create a fusion dish, type up the recipes and procedures along with a 3 page essay on the dish, have a cost analysis of the complete dish, and a equipment list and time line typed up as a full report.
This is the first time I thought seriously about quitting.
I was going to have fun playing with menus, but not with the report part.
It's a good thing that my oldest daughter is back living at home for awhile, is an editor, and needs some extra cash.

So much for a weekend filled with long bike rides, movies and going out to dinner.

Goodnight.

Breakfast Cookery - The Final

2008-04-10T22:10:00.000-07:00

I have so much respect for breakfast and short order cooks. This by far was the most intense final yet. Fast and precise or your dish is ruined.
Eggs are tricky.
I had four plates to produce in 90 minutes, complete with juice, coffee, potatoes and meat.
Order #1
Eggs Benedict with Potatoes Rosti and a side of fresh diced pineapple. Sparkling cider to drink. (yea -the hollandaise didn't break, and poaching was spot on )
Order #2
Hazelnut Waffle with whipped butter, a side of sausage and a Coffee Latte. (Oops - I put salt instead of sugar in the latte and the waffle was a little light)
Order #3
Two eggs over easy with Corned Beef Hash, toast and a side of nectarines and blueberries. (whew, my eggs survived the flip-easy does it))
Order #4
Three Cheese Omelet, Smoked Duck with a Cherry Sauce and O'Brien Potatoes and a Cafe Latte. (omelet was in one piece with a good color and I made a new Latte with sugar instead of salt) This is the dish I have pictured only because it was my last one and I didn't have time to take shots of my other plates.

It was a difficult time frame and many in my class didn't finish getting all their dishes out on time. My new partner (Craig) and I worked well together and I was pleased at my results. Except for the salt in the latte I had no complaints.
We were all exhausted and went next door to "Little Otto's and had a beer and a shot. Who would of thought that cooking school would drive me to drinking?

Like I said, I have so much respect for breakfast cooks.

Goodnight

Breakfast Cookery - Chicken Fried Steak, Polenta

2008-04-09T21:21:00.000-07:00

This dish (pictured on the right) that we made this morning was featured at a International Association of Culinary Professionals breakfast a few years ago. Breakfast Polenta Crostini with Ham and Wisconsin Asiago. Topped with a sun-dried mayo, my first impression looking at the recipe was so so. Upon tasting this dish, my whole attitude changed. It was absolutely delicious.

We made a chicken fried steak, with milk gravy. A definite old fashioned artery blocker. Tasty as it was, I felt the need to go have my cholesterol checked after class. Especially on top of all the eggs I have been consuming.

We made a few different types of hot cereals and some granola. I've never made granola before and after today I'll never buy it. Easy and fantastic!

The bakery angels came in with a darling little dessert that not only looked great but tasted wonderful. The meringue"hive" was filled with strawberry ice cream.
The bee was to cute to eat!

On leaving today, I realized that the final was tomorrow - not Friday! Things are moving too fast. I guess it will be omeletes and waffles for breakfast - again!

Goodnight.

Breakfast - Pancakes, Crepes and Blintzes, Waffles and French Toast.

2008-04-08T14:23:00.000-07:00

My husband wanted to come to school with me today and be the official sampler. I told him to come by, that we would be eating around 11:00 and that I'm sure chef wouldn't mind.
He was a no show. Too bad, he would have been in heaven. He's a breakfast guy through and through. Mr. Denny's Grand slam breakfast himself.
He missed out.
Waffles were first. We added a bit of hazelnut meal to the batter and served it with whipped butter and chopped hazelnuts. PCI's kitchen had these great Belgium waffle makers that could fully rotate to flip the waffle.

Next we made some crepes and blintzes. Crepes are a delicate unleavened pancake that are usually filled with a sweet or savory filling. Blintzes are crepes that are cooked only on one side, filled with cheese, then browned in butter and served with sour cream or fruit compote. We made both sweet and savory.

French toast was next on the agenda served with
a warm strawberry compote. We also made a dutch baby pancake, which I had never seen or done. It was interesting. The pancake was made in a cast iron skillet, baked in the oven. It puffs up and is lightly brown. This dish is traditionally served with a sprinkle of lemon juice and powdered sugar. It was delicious.

I'd love to make breakfast for my husband on a weekend and practice some of these wonderful treats but I'm too tired on Saturday mornings to even think about cooking!

Goodnight.

Breakfast Cookery-Egg Benedict Corned Beef Hash and Omlettes

2008-04-07T21:44:00.000-07:00

Breakfast day two. We began our day off with omelets. I can add this to the list of food items I have been making all wrong. My omelets have always been a bit brown. Eggs should be cooked "slow and low" to keep the color a nice yellow. The finished omelet is turned right onto the plate.

We then moved on tho eggs Benedict. I know I am making progress because a hollandaise sauce no longer makes me nervous. I also felt quite comfortable with poaching an egg.
Growing up, I loved when my Mom made "eggs mixed up in a bowl". She would have a perfectly poached egg in a bowl, nice and runny, then give me a piece of toast to tear up into the bowl so I could then mix it all up. Well, I continued the tradition for my kids and it is paying off for me in class. I know how to poach an egg. I did learn a new trick. Put a little vinegar in the water to help the white keep it's shape. We finished with corn beef hash, another one of my favorites.

After class I went to Sur la Tab and bought the attachment for my Kitchen Aide that grinds meat. After making all the farce meats and sausages in the Garde Manger unit, and then today the corned beef hash - I couldn't stand it. I wanted to be able to do this at home.

Breakfast Cookery - Eggs and more Eggs

2008-04-04T20:40:00.000-07:00

A rumor was floating around that sometimes your Chef gave you the day off after the Garde Manger Banquet. I was holding out some hope that after we took the written final this morning that Chef would tell us goodbye - go have a nice weekend.
Wrong. It was just a rumor. We waited all of five minutes after the written final then began Breakfast Cookery.
I'm glad I grabbed my apron and hat before I left this morning. I almost didn't then must have had an intuitive flash that we would be moving forward without a pause. I even threw in my new syllabus and recipes just in case. It was a good move.

By the time we had watched three demo on cooking an egg over easy the banquet was all but a distant memory.

First we made shirred eggs (right), A baked egg dish with ham , cheese, and a little cream. Delicious. Next, a southwest scramble then a garden frittata (below). For the duration of the class I proceeded to break egg after egg trying to achieve the perfect over easy. It's not easy without a spatula.

The boys in my class are happy to be eating breakfast, I on the other can skip breakfast altogether.....

Oh wait maybe not. Tomorrow we are making corn beef hash and poached eggs.
One of my all time favorite comfort meals.

Goodnight.

Garde Manger Banquet

2008-04-03T19:24:00.000-07:00

Our day started early. The whole class was in the kitchen by 5:00 am. Everyone seemed fairly
calm, though we definitely had our game faces on. I felt like we had all the time in the world to get everything out and ready. The time flew by and we were cranking to put the finishing touches on our dishes and get them out on time, along with getting the kitchen cleaned up and presentable. (Thank you Laurie!)
Our guest, about 100 of our family and closest friends, along with the PCI administration staff, were expected at 10:30 to view and taste our creations.
We had prepared over a thousand "bites" from about 45 different recipes. This was on top of the terrines, galantines and mousselines. Pork bellies and grilled sausages. A Nicoise Salad platter, a Caesar Salad station, a fresh oyster station, an assortment of breads and cheeses and a scattering of desserts. We had a great turnout. Maybe a little too great. It was a feeding frenzy! The food was Houdini food. Now you see it, now you don't. All our set up and hard work was gone in a flash.

Our party was a success.
I think Chef was proud and we were definitely a happy class.

A great day.
Goodnight.

Garde Manger - Banquet Preperations

2008-04-02T22:00:00.000-07:00

Most people were in the kitchen before six this morning. I thought I would walk around and get some shots of everyone's various "bites' being prepped. Wrong. I took one picture of the green beans (above) that Glen blanched and the pork bellies (below) then never had an extra minute.

The recipes I was personally responsible for were:

Duck Consomme and Won Ton Shooter
Diced Tropical Fruit and Shrimp Salad
Crisp Asparagus Rolls with Cheese and XO Sauce
Japanese Beef Salad Rolls.

I diced, sliced, blanched and rolled my heart out until it was time to set the room up. We finally finished by 6. At least I did. I still had 36 Lemon tartlets to make that night. Even though dessert is not officially part of our banquet, we decided to have a few things.
A few others stayed longer and set out the platters and labels as to what went where. We all agreed to come in at 5 the next morning so we would have plenty of time to do final cooking and assembly and be ready!!!

Thank goodness that this is the last banquet I'll be doing. Hats off to those in the industry who choose banquets as a career.
I certainly won't be. It's crazy!

Goodnight.

Garde Manger - Banquet Prep

2008-04-01T20:30:00.000-07:00

We started off our morning by making profiteroles.

Pate a choux, the batter used to make these is piped into miniature éclair shapes, baked, then filled with a wide variety of fillings. For our banquet we are using a smoked chicken filling and also a crab mixture.

This batter is very interesting to make. We began by combining the water, butter and salt together then brought it to a boil. We added the flour in all at once, stirring it well.

This mass is cooked until it pulls away from the pot. The final step was to transfer this mixture to a mixing bowl and beat it for a minute then add the eggs in, one at a time, until the batter was at the right consistency. Stiff but pliable.

The rest of the morning was spent organizing and sorting out the delivery of supplies and ingredients that we had requisitioned for our individual recipes. We gathered up our necessary ingredients, did as much mise en place as we could then called it a day.

Garde Manger - Banquet Prep

2008-03-31T21:13:00.000-07:00

Cooling Terrines

The countdown has begun. Three days until show time. I got into class an hour early this morning, which means by 6:00 am, and made a duck consomme. This will be for one of my "small bites" - our banquet's theme - that I will serve shooter style with a mini duck won ton.
We each have anywhere from one to four small bites to prepare along with the class recipes we all have been working on. It has been interesting working as a group on this project. It can be challenging with 15 people. We are responsible for the complete planning and execution of all aspects of a banquet. We worked most of the
day on Sunday, setting up the room and deciding on the lay out of stations and our food plating plan. It was pretty painful at times, especially for the guys that were suffering from too many libations from the night before.
We got it all done. Chef wasn't about to let us go home until we had it all mapped out.

Pork Tenderloin Roulades

Forming the Chicken Galantines

We finished off the last of our galantines and terrines ,
baking them off and putting them away to chill.

Goodnight

Garde Manger - Smoked Duck, Terrines and Boning Technique

2008-03-28T22:37:00.000-07:00

There are so many things going on in the kitchen that I've lost track of all the various recipes we are working on. Meat is brining, duck is smoking, terrines are baking, sausages are poaching. We are all running around like the queen of England is coming for a visit.

These duck breast had the full spa treatment. First they were brined, then deep fried and
finally popped into the smoker to finish them off.

We poached our sausages, being careful of the proper poaching temperature, and tried not to get them mixed up. Andrew was all over this.
Just when we thought we were getting close to finishing, Chef gathered us up and gave us a demo on another butchering technique. Skinning and boning a chicken. We were allotted just one to do and told to get the skin off in one piece! It should have only four holes in it. Two where the wings were and two where the legs were. No more.

The skin was going to wrap our
Chicken Galantine that would would make tomorrow. I got the skin off just fine and boned out the poor naked bird. The skin reminded me of a little tuxedo with tails

Goodnight.

Garde Manger - Sausage, and Duck Confit

2008-03-27T20:48:00.000-07:00

I felt like I was in a sausage factory this morning. Sausage making is quite the production. We had brined the meat (pork) the day before so we were pretty much ready to go. We sauteed up some onions, shallots and garlic, cubed the meat and pork belly and made up the base sausage mixture. It was about a 70%/30%
ratio of meat to fat. Step 2 was to put it through the grinder. After that, using the paddle, we mixed it in the big mixer until it was a a light pink and fluffy.
We divided up the mixture into 7 batches so each team of two could flavor the sausage however we chose. Glenn and I mixed our sausage base with a little five spice and sichuan peppercorns and chili, giving our sausage an Asian flare. Keeping our mixture in pans on ice baths to keep it nice and cold we pressed and formed the sausages. We tucked them away to chill and set overnight.

We also took some of the duck we had brined and slow cooked it in it's own rendered fat to produce some confit. All this we will use for our banquet.

And what a feast it will be!

Goodnight.

Garde Manger - Curing and Brining

2008-03-26T22:57:00.000-07:00

What a great day in the kitchen. (And it wasn't the Vodka) We were hopping. Chef was back to his bubbly personality and we really started to dive in to prepping for our banquet. We were extremely productive today and I think Chef is starting to gain a little confidence in us that we might just pull this event off.
We began by cooking the pork that we will use for the rillettes. It needed to cook for a couple of hours so we started it first thing. We prepared a cure mix for the gravlax and a brine for the smoked duck. Most of the recipes we are working on now will take a few days to prepare.
When these tasks were done we had a demo on butchering a duck. It wasn't nearly as bad as the chicken massacre a few weeks ago, though I did stop at a market on the way home today and buy a whole duck. I needed to go through the process one more time to really get it to sink in. I still have a bit of trouble with producing and that darn airline breast.
Anyway, after getting our ducks in a row, we placed the pieces in the brining solution, or wet cure as it is sometimes referred to . We used the brine soaking method where the meat was completely submerged in a solution of salt, water, sugar, and herbs and seasonings. In addition to curing meats, brining also helps with flavor development and boosting moisture content.
With the duck safely soaking, where it will remain for the next 24 hours, we moved on to preparing a salmon for dry curing - which is what gravlax is.
We wrapped it in cheesecloth then covered it completely with the curing mixture. This was a combination of salt sugar black pepper and dill.
We laid it in a pan that had a little vodka and lemon juice in it then pressed another pan on top of it and tied it down so the salmon would press evenly into the curing mixture. This will stay overnight and we will turn it over first thing in the morning.
When the pork was cooked, we cooled and processed it, along with the reserved stock and spices until it was a smooth consistency. Where a confit is slowly cooked then stored in it's own rendered fat, rillettes are made by stewing boned meats in broth and fat with vegetables and aromatics. This mixture is typically stored in crocks or pots, covered with a layer of fat that acts as a seal, and served with bread or as a topping for canapes or a filling for profiteroles.
Finally, we made up a marinade for the reaming duck and left that to macerate overnight. Tomorrow we will slow cook it in rendered duck fat to produce some more duck confit.
Like I said, a very productive day.

Goodnight.

Garde Manger - First Courses and Appetizers

2008-03-25T19:58:00.000-07:00

After a quick meeting regarding our upcoming banquet, Chef demonstrated putting together a few first courses then set us loose in the kitchen to make up a grilled vegetable appetizer and a fennel and chorizo strudel. I was looking forward to a lecture today on "building a menu," design in buffet service and proper caviar service but it didn't happen. Chef has been a little, dare I say, "testy" these past couple of days. Actually, his normal personality is challenging, so I should say "testier" than usual.
I worked mostly with preparing the stuffing for the phyllo strudel, stuffing and rolling it out. I had fun. I enjoy working with phlyllo dough and it was a new and interesting technique. Some of the other members of the class prepared a tenderloin (cleaned and coated in herbs) which was then frozen, so we would be able to slice it thinly on the meat slicer for carpaccio tomorrow. Chef plated a demo, but tomorrow we will all plate our own serving. A little raw meat to start off our morning.
We finished up early today, so we made sandwiches for lunch with the left over meat form yesterday. Glenn made an awesome Dagwood. All that beer pong makes him hungry in the morning.

It was a another beautiful spring day and I appreciated getting out a little early. The next few days are only going to get busier and busier as the big banquet day approaches.

I hope tomorrow brings a kinder, gentler Chef!
Goodnight.

Garde Manger - Sandwiches

2008-03-24T17:14:00.000-07:00

It seems to makes sense that a sandwich was invented for convenience. You have your meat and vegetables between two slices of bread, no plate no mess, and you can use your hands. Genius.
Every country seems to have their own version of the so called sandwich, even before it was officially called a sandwich. Whether it is a roll, bread or flat bread, a tortilla, egg roll or phyllo dough - something is sandwiching together something scrumptious
As the story goes, at least the version in our Garde Manager Book, the infamous gambler, John Montague, the fourth Earl of Sandwich. (1718-17920), refused to leave the gaming tables because he didn't want to break his winning streak. He asked that some bread filled with meat be brought to him and the rage for sandwiches was born. The rest, as they say, is history. Take it away Dagwood.

We all prepped the fixings and set up stations for Club, Grilled Salmon BLT, Reuben and Duck Confit with Apples and Brie sandwiches. How's that for breakfast!

We also made up some different garnishes such as shoestring fries and assorted vegetables chips. It was so fun going from station to station making up these great sandwiches.
I began with a Reuben. This made me think of my Mom. I think it's her favorite sandwich. I would say that it is her favorite but if I'm wrong I'll hear about it. Then I moved on the the club and the Salmon BLT. I finished with the Roasted Duck Confit with Apples and Brie. I was too full to eat this so after gorging a bit on just the filling I brought the leftovers home.
Eric was happy with his duck dinner sandwich.
After my sandwich binge, I came home and went for a long run. I know that there is leftover duck confit in the refrigerator at school.

Goodnight.