I am absolutely in love with this song, and have had it on repeat all weekend. The melody is so beautiful and the lyrics couldn't be more lovely:
It was cold, you hid your hands inside your sleeves
As we walked I heard the laughter in the leaves
See the shadows lying now where once we stood
And I would lie down right there if I only could
The music came to me, it came across the sound
And you laughed and shown and danced a circle around
As we walked away, I saw a shadow on the ground
There were stones inside my pockets that I found
When I was younger I heard angels on the roof
Thousand voices singing, each one was the truth
Well a wise young lad, I left them in my youth
And I have only just my memory for proof
See a doorway open on a darker road
Out in the garden, thread lies broken on the loom
See a face that's smiling, flick around the wall
And in the distance, mountains waiting for the fall
See these knots around my hands, around my feet
They would take me down my end for me to meet
I grow weary of this struggle and this fight
The morning's so far off from out here in the night
The night is cold and you must leave me, this I know
And empty all the places where we used to go
Before I knew you I went climbing in the snow
Called your name out to the darkness down below
Perfect (soundtrack) for: falling in love, home videos, painting and baking on a rainy day.
Monday, March 14, 2011
vocab quiz: day 5
Today's the big day! Here's the final list:
61. Reduction: cooking a liquid such as a sauce until its quantity decreases through evaporation.
• To reduce au sec means that the liquid is cooked until nearly dry
62. Remouillage: a stock produced by reusing the bones left from making another stock. After draining the original stock from the pot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made.
63. Risotto: cooking technique for rice – start by cooking flavorings and rice in fat, deglazing the pot, and then gradually adding stock in stages until it’s fully absorbed
64. Roux: a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes. Cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid
65. Sachet d’epices: ‘purse’ of a bayleaf, whole peppercorns and parsley stems. Used to flavor stocks
66. Semolina: flour ground from hard durum wheat and available from specialty purveyors, has a rich cream color and produces very smooth durable dough.
67. Slurry: a mixture of raw starch and cold liquid used for thickening
68. Smoke point: the temperature at which a fat begins to break down and smoke
69. Solanine: green coloring on potatoes – is poisonous and needs to be cut away
70. Starch: (1) complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) a rice, grain,
71. Stock: a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as mirepoix, other vegetables and seasonings.
72. Thick Soups: Soups that have been pureed, cream has been added, a roux has been added
73. Tomato Concassee: peeled seeded and diced tomato
74. Truss: to tie poultry with butchers twine into a compact shape for cooking
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
61. Reduction: cooking a liquid such as a sauce until its quantity decreases through evaporation.
• To reduce au sec means that the liquid is cooked until nearly dry
62. Remouillage: a stock produced by reusing the bones left from making another stock. After draining the original stock from the pot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made.
63. Risotto: cooking technique for rice – start by cooking flavorings and rice in fat, deglazing the pot, and then gradually adding stock in stages until it’s fully absorbed
64. Roux: a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes. Cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid
65. Sachet d’epices: ‘purse’ of a bayleaf, whole peppercorns and parsley stems. Used to flavor stocks
66. Semolina: flour ground from hard durum wheat and available from specialty purveyors, has a rich cream color and produces very smooth durable dough.
67. Slurry: a mixture of raw starch and cold liquid used for thickening
68. Smoke point: the temperature at which a fat begins to break down and smoke
69. Solanine: green coloring on potatoes – is poisonous and needs to be cut away
70. Starch: (1) complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) a rice, grain,
71. Stock: a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as mirepoix, other vegetables and seasonings.
72. Thick Soups: Soups that have been pureed, cream has been added, a roux has been added
73. Tomato Concassee: peeled seeded and diced tomato
74. Truss: to tie poultry with butchers twine into a compact shape for cooking
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
Saturday, March 12, 2011
vocab quiz: day 4
Checking up on your vocabulary on a Saturday?!? If so, I am impressed!
46. Long-Grained Rice: most versatile and popular worldwide. Grains remain firm, fluffy and separate when cooked.
47. Marbling: fat distributed through the tissues of meat
48. Mirepoix: 50% onions, 25% carrots, 25% celery
49: Monter au beurre: to ‘mount with butter’, Technique for finishing a dish - adds additional moisture and flavor - often compound butter is used
50. Mise en place: everything in it’s place; pulling and arranging everything you will need for your dish in front of you
51. Onion brulee: French for ‘burnt onion’ made by charring onion halves; used to flavor and color stocks and sauces
52. Onion pique: French for ‘pricked onion’a bay leaf is tacked with a clove to a peeled onion; used to flavor sauces and soups
53. Pan Gravy: a sauce made by deglazing pan drippings from roast meat or poultry and combining them
54. Parboiled rice: partially cooked rice; shorter cooking time than blanching
55. Pasteurization: the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
56. Pilaf: cooking technique for rice – starts on the stove-top and finishes in the oven
57: Primal cuts: the primary divisions of muscle, bone and connective tissue produced by the initial butchering of the carcass
58. Pureed Soup: a soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed
59. Raft: a crust formed during the process of clarifying consommé. It is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors.
60. Recovery time: the length of time it takes a cooking medium such as far or water to return to the desired cooking temperature after food is submerged in it.
46. Long-Grained Rice: most versatile and popular worldwide. Grains remain firm, fluffy and separate when cooked.
47. Marbling: fat distributed through the tissues of meat
48. Mirepoix: 50% onions, 25% carrots, 25% celery
49: Monter au beurre: to ‘mount with butter’, Technique for finishing a dish - adds additional moisture and flavor - often compound butter is used
50. Mise en place: everything in it’s place; pulling and arranging everything you will need for your dish in front of you
51. Onion brulee: French for ‘burnt onion’ made by charring onion halves; used to flavor and color stocks and sauces
52. Onion pique: French for ‘pricked onion’a bay leaf is tacked with a clove to a peeled onion; used to flavor sauces and soups
53. Pan Gravy: a sauce made by deglazing pan drippings from roast meat or poultry and combining them
54. Parboiled rice: partially cooked rice; shorter cooking time than blanching
55. Pasteurization: the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
56. Pilaf: cooking technique for rice – starts on the stove-top and finishes in the oven
57: Primal cuts: the primary divisions of muscle, bone and connective tissue produced by the initial butchering of the carcass
58. Pureed Soup: a soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed
59. Raft: a crust formed during the process of clarifying consommé. It is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors.
60. Recovery time: the length of time it takes a cooking medium such as far or water to return to the desired cooking temperature after food is submerged in it.
Friday, March 11, 2011
vocab quiz: day 3
Day number 3 - let's do this!
31. Emulsion: a uniform mixture of two unmixable liquids; it is often temporary
32. Enriched rice: some of the nutrients which were stripped during the milling process are added back to the rice
33. Fabricated cuts:(1) individual portions cut from a subprimal (2) to fabricate is to cut a larger portion of raw meat, poultry or fish into smaller portions
34. Fond: (1) French for 'stock' or 'base' (2) the concentrated juices, drippings and bits of food left in pans after foods are roasted or sauteed; it is used to flavor sauces made directly in the pans in which foods were cooked
35. Fond lie: aka 'jus lie' a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
36. Fumet: a stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings
37. Garde manger: (1) also known as the pantry chef, the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items (2)the work area where these foods are prepared
38. Glace de viande: a dark syrupy meat glaze made by reducing a brown stock
39. Glaze: (1) any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavored coating poured or dripped onto a cake or pastry
40. Grading: a series of voluntary programs offered by the U.S. Department of Agriculture to designate a food's overall quality
41. Gratin: (via wikipedia.com) is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish
42. Inspection: process conducted by the US Department of Agriculture to ensure that products are processed under strict sanitary guidelines and are wholesome and fit for human consumption.
43. Jus: french for Juice, unthickened pan drippings from roasted meats
44. Jus lie': aka 'fond lie' a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
45. Liaison: a mixture of egg yolks and heavy cream used to thicken and enrich sauces
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
31. Emulsion: a uniform mixture of two unmixable liquids; it is often temporary
32. Enriched rice: some of the nutrients which were stripped during the milling process are added back to the rice
33. Fabricated cuts:(1) individual portions cut from a subprimal (2) to fabricate is to cut a larger portion of raw meat, poultry or fish into smaller portions
34. Fond: (1) French for 'stock' or 'base' (2) the concentrated juices, drippings and bits of food left in pans after foods are roasted or sauteed; it is used to flavor sauces made directly in the pans in which foods were cooked
35. Fond lie: aka 'jus lie' a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
36. Fumet: a stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings
37. Garde manger: (1) also known as the pantry chef, the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items (2)the work area where these foods are prepared
38. Glace de viande: a dark syrupy meat glaze made by reducing a brown stock
39. Glaze: (1) any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavored coating poured or dripped onto a cake or pastry
40. Grading: a series of voluntary programs offered by the U.S. Department of Agriculture to designate a food's overall quality
41. Gratin: (via wikipedia.com) is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish
42. Inspection: process conducted by the US Department of Agriculture to ensure that products are processed under strict sanitary guidelines and are wholesome and fit for human consumption.
43. Jus: french for Juice, unthickened pan drippings from roasted meats
44. Jus lie': aka 'fond lie' a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
45. Liaison: a mixture of egg yolks and heavy cream used to thicken and enrich sauces
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
office baby shower
A colleague of mine is almost due to give birth to a baby girl! Two weeks ago I organized a little baby shower luncheon for Monja, which included a cupcake bar. Molly made blondies, Eric made his famous cream cheese frosting, and I made lemon curd and chocolate buttercream frosting, which we placed on the table for people to decorate their own mini-cupcakes.
Here are some pictures from the event, which was a lot of fun for our office. Monja is going to be a wonderful mother, and we can't wait to meet her little bundle of joy!
Here are some pictures from the event, which was a lot of fun for our office. Monja is going to be a wonderful mother, and we can't wait to meet her little bundle of joy!
Thursday, March 10, 2011
vocab quiz: day 2
Day two of vocab words! How many do you know?
16. Clear Meat: used to clarify a broth; through clarification, the clearmeat transforms a broth into a a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients.
17. Clear Soups:unthickened soups, including broths, consommes, and broth based soups
18. Coagulation: the irreversible transformation of proteins from a liquid or semiliquid state to a solid state
19. Compound Butter: also known as a 'beurre compose', a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces
20. Connective Tissue: tissues found throughout an animal's body that binds together and supports other tissues, such as muscles
21: Consomme: a rich stock or broth that has been clarified with clearmeat to remove impurities
22: Converted Rice: is parboiled to remove surface starch, which forces nutrients from the bran into the grain's endosperm. Therefore, converted rice retains more nutrients than regular milled white rice, although the flavor is the same. It is neither precooked nor instant; in fact, it cooks more slowly than regular milled white rice
23: Court Bouillon: water simmered with vegetables, seasonings, and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables
24: Cream Soups: soups made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to add richness and flavor
25: Cryovac: airless sealed plastic packaging used for transporting foods - esp. meat
26: Cuisson:the liquid used for shallow poaching
27: Custard: any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs to liquid and the type of liquid used
28: Deglaze: to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes a base for a sauce
29: Demi-glace: French for "half-glaze"; a mixture of half brown stock and half brown sauce reduced in half
30: Duchesse Potatoes: a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
16. Clear Meat: used to clarify a broth; through clarification, the clearmeat transforms a broth into a a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients.
17. Clear Soups:unthickened soups, including broths, consommes, and broth based soups
18. Coagulation: the irreversible transformation of proteins from a liquid or semiliquid state to a solid state
19. Compound Butter: also known as a 'beurre compose', a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces
20. Connective Tissue: tissues found throughout an animal's body that binds together and supports other tissues, such as muscles
21: Consomme: a rich stock or broth that has been clarified with clearmeat to remove impurities
22: Converted Rice: is parboiled to remove surface starch, which forces nutrients from the bran into the grain's endosperm. Therefore, converted rice retains more nutrients than regular milled white rice, although the flavor is the same. It is neither precooked nor instant; in fact, it cooks more slowly than regular milled white rice
23: Court Bouillon: water simmered with vegetables, seasonings, and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables
24: Cream Soups: soups made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to add richness and flavor
25: Cryovac: airless sealed plastic packaging used for transporting foods - esp. meat
26: Cuisson:the liquid used for shallow poaching
27: Custard: any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs to liquid and the type of liquid used
28: Deglaze: to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes a base for a sauce
29: Demi-glace: French for "half-glaze"; a mixture of half brown stock and half brown sauce reduced in half
30: Duchesse Potatoes: a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
vocab quiz: day 1
I have a vocabulary quiz for my Concepts and Theories class next week and I thought it would be helpful if I got you guys involved was well! I have 74 words to review by this Sunday, so that gives me... hold on...74/5=15 about words per day. I will post the words in the beginning of the day and the definitions towards the end of the day or the next morning. Test your own culinary knowledge and see how many of these words/terms you know!
1. A la minute - denotes that something should be cooked or finished at the last minute
2. A point - (1) French term for cooking to the ideal degree of doneness (2) when applied to meat, refers to cooking it medium rare
3. Aging - (1) the period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate; (2) the period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs
4. Al dente - literally, 'to the tooth', the point to which pasta is cooked when there is still a bite, not fully cooked
5. Aromatics - a food added to enhance the natural aromas of another food; aromatics include most flavorings, such as herbs and spices, as well as some vegetables
6. Au Jus: roasted meats, poultry or game served with their natural, unthickened juices
7. Au Sec: cooked until nearly dry
8. Beurre Manie: a combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor
9. Beurre Noisette: French for 'brown butter'; used to describe butter cooked until it is a light brown color; it is flavored and used in much the same manner as beurre noir
10. Bouquet Garni: fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews
11. Brigade System: a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of food being produced
12. Broth: a flavorful liquid obtained from the long simmering of meats and or vegetables
13. Brown Rice: all rice is originally brown; the grains can be left whole with the bran attached, which is brown rice
14. Carry-over Cooking: the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food
15. Clarified Butter: butter which has had all of the milk solids removed, usually by skimming them off over very low heat
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
1. A la minute - denotes that something should be cooked or finished at the last minute
2. A point - (1) French term for cooking to the ideal degree of doneness (2) when applied to meat, refers to cooking it medium rare
3. Aging - (1) the period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate; (2) the period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs
4. Al dente - literally, 'to the tooth', the point to which pasta is cooked when there is still a bite, not fully cooked
5. Aromatics - a food added to enhance the natural aromas of another food; aromatics include most flavorings, such as herbs and spices, as well as some vegetables
6. Au Jus: roasted meats, poultry or game served with their natural, unthickened juices
7. Au Sec: cooked until nearly dry
8. Beurre Manie: a combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor
9. Beurre Noisette: French for 'brown butter'; used to describe butter cooked until it is a light brown color; it is flavored and used in much the same manner as beurre noir
10. Bouquet Garni: fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews
11. Brigade System: a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of food being produced
12. Broth: a flavorful liquid obtained from the long simmering of meats and or vegetables
13. Brown Rice: all rice is originally brown; the grains can be left whole with the bran attached, which is brown rice
14. Carry-over Cooking: the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food
15. Clarified Butter: butter which has had all of the milk solids removed, usually by skimming them off over very low heat
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
thursday jam: People Under The Stairs - Acid Raindrops
Last night I made Cream of Mushroom Soup for my colleagues, and I put on a mix that my friend Mike made for me that was mostly Jurassic Five and People Under The Stairs.
This is my favorite P.U.T.S. song - Acid Raindrops. I first heard this song when I visited my brother at USD. It reminds me of driving with the top down with the sunshine blaring through the sunroof - I LOVE me some so cal weather.
Perfect for: sunny roadtripping, feel-good vibing, free-styling, and rooftop party mixes.
This is my favorite P.U.T.S. song - Acid Raindrops. I first heard this song when I visited my brother at USD. It reminds me of driving with the top down with the sunshine blaring through the sunroof - I LOVE me some so cal weather.
Perfect for: sunny roadtripping, feel-good vibing, free-styling, and rooftop party mixes.
Wednesday, March 2, 2011
consommé: an education
As promised, here is my tribute to the art form that is the production of a consommé. Upon being presented with a consommé, most people would think to themselves "Well, it's just a broth, what's the big deal?" In actuality, it really is a big deal. A lot of time and effort goes into the production of this traditional french dish that is often served at the beginning of a long multi-course meal as a way of whetting the diner's appetite.
I'd like to break this down into two sections; first is the recipe and procedure for Chicken Stock, and the second is the recipe for Consommé. Both of these recipes are adapted from my textbook, called On Cooking: A Textbook of Culinary Fundamentals, 6th Edition.
Before you go through the following recipe, here are a few terms and facts you should know:
MIREPOIX is a combination of onions, celery and carrots that is added to chicken stock while it's simmering as an aromatic. It's easiest to remember the ratio of Mirepoix when preparing a stock (who knows, you could be making stock from one carcass or 30). 50% Onions, 25% Celery, 25% Carrots. The carrots can also be substituted with Parsnips - which will impart less color if you were aiming for more of a blond stock.
The ratio of the STOCK should be:
8 pounds of bones : 1 pound of Mirepoix : 1 sachet d'epices : 6 quarts of water.
The best parts of the chicken to be included in stocks are the carcasses and necks. The richness and body of a stock/Consommé is attributable to the collagen in the cartilage/bones and connective tissues gelatinizing during the cooking process.
Younger animals are ideal candidates for stocks, as they have more connective tissues which makes for a richer, full-bodied stock.
It's super important to wash your bones in COLD WATER. As soon as warm/hot water hits the bones, the collagen begins to gelatinize, and you could be washing away vital ingredients to your stock.
a SACHET D'EPICES is made up of 1 bay leaf, 8 peppercorns, and 3 parsley stems, which are all bunched together and tied up within a piece of cheesecloth - resembling a small purse! The reason that parsley STEMS are used is because the leaves of parsley would break down over time in the simmering water and bitter the stock. The stems are much more durable.
Minimum cooking times for stocks:
Vegetable: 3-45 minutes
Fish: 45-60 minutes
Chicken: 3-4 hours
Beef/Veal: 6-8 hours
In part two for the comsommé, the recipe calls for 3 tomatoes concassé (pronounced CON-KA-SAY). Here is the procedure for concasséing a tomato:
1. Bring a pot of water to a simmer, and prepare an ice bath
2. Score (cut a small, shallow x) at the point of a Roma tomato
3. Drop the tomato into the water, blanching it for 8 seconds
4. Plunge tomato into ice bath
5. After the tomato has cooled, peel off the skin
6. Slice the tomato in half, remove seeds
7. Slice tomato into slivers, and then dice
The recipe also calls for an onion brulé. Did you know, by the way, that brulé simply means burnt?
An onion brulé is prepared by peeling an onion, slicing it in half, and then placing the half onion directly on an stovetop burner so that it chars and blackens. The blackened onion helps the consommé develop its rich color.
=========================================================
PART ONE:
Chicken Stock
Yield: 1 Gallon
Ingredients
8 lbs. chicken bones
6 qts. water -- cold
1 lb. mirepoix -- prepared
1 ea. sachet d'epices -- small
Procedure:
1. Rinse the chicken bones under cold running water, drain and place them in a stock pot.
2. Add the cold water and bring the stock to a simmer over moderate heat, skim the surface, removing the fatty foam that accumulates as it is simmering.
3. Simmer the chicken stock for approximately 3 hours, degrease the stock periodically.
4. Add the mirepoix and sachet d'epice in the last hour of simmering.
5. Strain, cool, wrap and label
6. Refrigerate
=========================================================
PART TWO:
Consommé (Chicken)
Yield: 1 Gallon
*The best way to understand the 'raft' to which this recipe refers is to go ahead and make it! The raft is formed when the acid from the tomato concassé and egg whites causes the proteins to coagulate and pull together any impurities that remain in the stock.
For the clarification aka 'clearmeat'
1 lb. mirepoix -- prepared
3 lbs. chicken meat, lean -- ground
10 egg whites
3 ea. Roma tomatoes -- concassé
1 ea. onion brulé
5 qts. chicken stock -- cold
1 ea. sachet d'epices -- prepared
1 tsp. Kosher salt -- to taste
Procedure
1. Prepare all the ingredients for the clearmeat and blend well.
2. Place the cold chicken stock into a stockpot, add the clearmeat and blend well.
3. Place the stockpot on a moderate flame and bring the mixture to a slow simmer, stirring frequently until it reaches 110°F to 120°F, stop stirring and let the raft form, "Do not let the raft boil over", turn down the flame, so only small bubbles are visible on the surface of the liquid.
4. Cut a window at the hotspot and baste the raft once it has formed. Add the sachet d'epice and onion brulé and simmer the consommé for approximately 1 hour.
5. Remove the consommé from the heat and let it stand for two minutes, slowly strain the consommé through a coffee filter, degrease with paper towels and adjust the seasonings with salt to taste.
=========================================================
Traditionally, consommé is served with tiny cuts (called bruniose, measuring 1/8 x 1/8 x 1/8in which have been flash cooked to remove the bite) of the the vegetables that were used to flavor it such as carrot or celery. The attached picture is from my friend and fellow chef Alex Jaeger, who learned to make consommé at Le Cordon Bleu in Paris.
My hope is that this entry has provided you with an appreciation for all of the work that goes into the production of a consommé. If you ever come across this dish on the menu of a restaurant, you can rest assured that you are a) about to enjoy a very fine meal and b) the restaurant is doing well because they can spend the money to pay their staff to cook such a labor-intensive menu item!
Hump Day Jingle: The Dandy Warhols - (You Come In) Burned
I became obsessed with this song senior year of college, and I'm pretty sure my roommate wanted to strangle me for the number of times I blared it on repeat. It's kindof a dark and creepy song, and definitely not for everyone, but the intro is one of my favorite intros of all time (make sure you have your volume turned up or you'll miss it) and I still have music cravings for this song.
Perfect for: driving with purpose, when you're feeling moody, zoning out on a rainy day.
Perfect for: driving with purpose, when you're feeling moody, zoning out on a rainy day.
Thursday, February 24, 2011
BIRTHDAY THEME SONG! Whitest Boy Alive - Golden Cage (Fred Falke Remix)
This is by far the best Whitest Boy Alive remix on the market. I love listening to this song whenever I am in need of energy and inspiration. No joke, it's not uncommon for me to be sitting at my desk at 8:00am bouncing around while listening to this song. What can I say, it does the job when coffee just ain't cutting it!
Pefect for: getting ready to go out, working out, getting energized, and late night dance parties.
Pefect for: getting ready to go out, working out, getting energized, and late night dance parties.
Tuesday, February 22, 2011
Tuesday Tunes: Yo La Tengo - Don't have to be so sad
I discovered this song a few weeks ago during a random iPod shuffle, and was instantaneously and obsessively hooked. Not only is it a beautiful song full of sad yet hopeful melodies, it also carries a lovely message for anyone who has ever sought comfort through another person - or yearned to be someone else's direct and constant connection to happiness and the promise of a brighter future.
Perfect for: driving through rainstorms, daydreaming, reminiscing past relationships, and drifting off to sleep.
Sorry, no video for this song, but really, that's a good thing because it leaves more to the imagination!
Perfect for: driving through rainstorms, daydreaming, reminiscing past relationships, and drifting off to sleep.
Sorry, no video for this song, but really, that's a good thing because it leaves more to the imagination!
Monday, February 14, 2011
Monday Music Feature
This week's music feature is The Whitest Boy Alive's 'Fireworks'. This is one of those songs where you hear approximately 3 seconds of it, and you just know a lifelong love affair is about to begin. Listening to this song is like winding around the Road to Hana - it takes you on so many crazy turns and dips that you feel dizzy - but in a good way, because it's such a feel good song.
Perfect for: getting you booty out of bed and into the gym, dance parties, driving, cooking.
buon ascolto!
Perfect for: getting you booty out of bed and into the gym, dance parties, driving, cooking.
buon ascolto!
Friday, February 11, 2011
Carpe Diem!
I have just completed week five (of 11) in the Culinary Arts Program at the Art Institute SF! Wow has this entire process been such a whirlwind experience. It's hard for me to believe that it's been about 8 weeks since I found out my new job situation - which really ended up being the best thing that could have happened. It was absolutely a sign and the nudge I needed to spice things up (pun intended) and start working towards making a career out of the things about which I am most passionate - food and hospitality.
I'm learning how to juggle and balance things like I never have before. My weekly schedule includes 24 hours of work and 13 hours of class - so every day is different. On Monday I attend my Concepts and Theories of Classical Techniques class from 1-4, so I work in the AM. On Tuesday and Wednesday, I have class from 6:15 - 11:15am way down on Market Street, so I work right after school from 12-5. Thankfully, I have made a friend that lives nearby and we carpool on Tuesday and Wednesday. And then Thursday and Friday I do not have school, so I work for about six hours/day. This part has been very successful thus far,and I'm so thrilled that my boss is flexible with my work hours. I have to tell you it's so strange getting up that early on Tuesday and Wednesday. We get to the classroom and it's pitch black outside - and we gradually witness the sky lighting up as the sun wakes up the city. I actually really like getting up that early, and have found that if I stay focused on being healthy, rested and very organized, I very much enjoy living a Carpe Diem way of life. I am still moving forward with becoming a member of the Junior League, AND I've been given an unbelievable opportunity to assist The Cooking School Director at one of the hotels in our group - I'll share more on that in another post. Needly to say, I have a lot on my plate these days!
The thing I did not anticipate was the amount of homework and studying I would have to do! I am really learning how to study and read all over again, and I have found it to be extremely time intensive. I have not had to do anything work or school related on the weekends in such a long time, that setting aside a huge part of my weekends to study has been a mixed bag of emotions for me. The truth is, it's all very fascinating to me, and I want to soak it all up and retain it like a sponge - but I have experienced some frustration that so much of my time is committed to studying and prepping for classes. Who knew there would be so much reading and work to be done outside of the classroom in Culinary School!? But you know, I think that is the sign of a really great program - that the things that we are exposed to do not start and end within the walls of the class kitchen. I really enjoy being busy, and would much rather be super busy than bored with nothing to do (hence my obsession/fixation with getting myself into school ASAP at the beginning of this year). I do experience frustrations with having to commit so much of my time, especially over the weekend, to keeping up with my studies, but I figure it's temporary and the transition will get easier over time.
The teachers at the school are really fantastic. My Fundamentals of Classical Techniques teacher is SUCH an amazing woman. She is the mother of twins, teaches at Aii, executes gourmet private dinners with her Sommelier friend, hosts cooking classes for her kids' school (about 250 kids), and runs a cooking school camp for kids in the summer. Chef Carruci, who is the Culinary Program Director, has done so much research to find chefs that are at the height of their careers - versus chefs who have grown tired of the days of working crazy hours in a restaurant and are looking for a 9-5 job. These professors have their own companies and personal side projects - and most importantly, I look up to them and strive to achieve all of the things that they have done, which I think is so important in a student-teacher relationship. They are successful and tireless multi-taskers, as is yours truly, and they instill this feeling of 'Well, maybe it is possible to do it all afterall' in me that really excites and encourages me!
In my lab class, we have thus far studied stocks, soups, sauces, starches and grains, and vegetable cookery. (That word totally bugs me, btw, it makes me think of an old woman cooking porridge in a big kettle over open flame - it's so old fashioned sounding!) Aaaanyways, I have loved pretty much every second of it. It is strange beyond strange to be slurping down spoonfulls of mayonnaise, Bechamel sauce, Hollandaise sauce etc at 7:00am. We are focusing on traditional french preparations and techniques, most of which are very richly sauced and seasoned. I'm not complaining - they are fantastic and I am so excited to know how to prepare items you've only seen on high-end restaurant menus - but my tummy is definitely overwhelmed by the super-rich ingredients I've been consuming of late. Needless to say, I was very excited to move into vegetables this past week!
I hope to keep up with my posts, and provide you guys with some of the tips and techniques that I have found most useful. Next, I'd like to introduce you to the process of making a Consomme, which is by far the most under-appreciated and labor intensive dish I've ever prepared.
Which leads me to my final thought: In these short five weeks, I have gained SO MUCH respect for food preparation and the amount of work that goes into even the simplest looking dishes. I think most of us go to restaurants, order whatever sounds good, eat and enjoy it, and go on with our lives. I honestly don't think I'll ever be able to operate like that ever again. This may sound very commonsense, but if you think about it, the foods that you order were initially raw, flavorless, and virtually inedible - and someone developed and executed a plan for making those foods not only edible, but delicious, nutritious, and satisfying. I just have such a newfound and profound appreciation for the dishes that have been placed in front of me in such a seemingly easy and relatively thoughtless way for my entire life!
As you can see, I am definitely 'in it', and excited, inspired, and driven to make the most of my time in school. Thank you all SO VERY MUCH for your support and enthusiasm - it has been a true source of encouragement and pride throughout this transition.
I'm learning how to juggle and balance things like I never have before. My weekly schedule includes 24 hours of work and 13 hours of class - so every day is different. On Monday I attend my Concepts and Theories of Classical Techniques class from 1-4, so I work in the AM. On Tuesday and Wednesday, I have class from 6:15 - 11:15am way down on Market Street, so I work right after school from 12-5. Thankfully, I have made a friend that lives nearby and we carpool on Tuesday and Wednesday. And then Thursday and Friday I do not have school, so I work for about six hours/day. This part has been very successful thus far,and I'm so thrilled that my boss is flexible with my work hours. I have to tell you it's so strange getting up that early on Tuesday and Wednesday. We get to the classroom and it's pitch black outside - and we gradually witness the sky lighting up as the sun wakes up the city. I actually really like getting up that early, and have found that if I stay focused on being healthy, rested and very organized, I very much enjoy living a Carpe Diem way of life. I am still moving forward with becoming a member of the Junior League, AND I've been given an unbelievable opportunity to assist The Cooking School Director at one of the hotels in our group - I'll share more on that in another post. Needly to say, I have a lot on my plate these days!
The thing I did not anticipate was the amount of homework and studying I would have to do! I am really learning how to study and read all over again, and I have found it to be extremely time intensive. I have not had to do anything work or school related on the weekends in such a long time, that setting aside a huge part of my weekends to study has been a mixed bag of emotions for me. The truth is, it's all very fascinating to me, and I want to soak it all up and retain it like a sponge - but I have experienced some frustration that so much of my time is committed to studying and prepping for classes. Who knew there would be so much reading and work to be done outside of the classroom in Culinary School!? But you know, I think that is the sign of a really great program - that the things that we are exposed to do not start and end within the walls of the class kitchen. I really enjoy being busy, and would much rather be super busy than bored with nothing to do (hence my obsession/fixation with getting myself into school ASAP at the beginning of this year). I do experience frustrations with having to commit so much of my time, especially over the weekend, to keeping up with my studies, but I figure it's temporary and the transition will get easier over time.
The teachers at the school are really fantastic. My Fundamentals of Classical Techniques teacher is SUCH an amazing woman. She is the mother of twins, teaches at Aii, executes gourmet private dinners with her Sommelier friend, hosts cooking classes for her kids' school (about 250 kids), and runs a cooking school camp for kids in the summer. Chef Carruci, who is the Culinary Program Director, has done so much research to find chefs that are at the height of their careers - versus chefs who have grown tired of the days of working crazy hours in a restaurant and are looking for a 9-5 job. These professors have their own companies and personal side projects - and most importantly, I look up to them and strive to achieve all of the things that they have done, which I think is so important in a student-teacher relationship. They are successful and tireless multi-taskers, as is yours truly, and they instill this feeling of 'Well, maybe it is possible to do it all afterall' in me that really excites and encourages me!
In my lab class, we have thus far studied stocks, soups, sauces, starches and grains, and vegetable cookery. (That word totally bugs me, btw, it makes me think of an old woman cooking porridge in a big kettle over open flame - it's so old fashioned sounding!) Aaaanyways, I have loved pretty much every second of it. It is strange beyond strange to be slurping down spoonfulls of mayonnaise, Bechamel sauce, Hollandaise sauce etc at 7:00am. We are focusing on traditional french preparations and techniques, most of which are very richly sauced and seasoned. I'm not complaining - they are fantastic and I am so excited to know how to prepare items you've only seen on high-end restaurant menus - but my tummy is definitely overwhelmed by the super-rich ingredients I've been consuming of late. Needless to say, I was very excited to move into vegetables this past week!
I hope to keep up with my posts, and provide you guys with some of the tips and techniques that I have found most useful. Next, I'd like to introduce you to the process of making a Consomme, which is by far the most under-appreciated and labor intensive dish I've ever prepared.
Which leads me to my final thought: In these short five weeks, I have gained SO MUCH respect for food preparation and the amount of work that goes into even the simplest looking dishes. I think most of us go to restaurants, order whatever sounds good, eat and enjoy it, and go on with our lives. I honestly don't think I'll ever be able to operate like that ever again. This may sound very commonsense, but if you think about it, the foods that you order were initially raw, flavorless, and virtually inedible - and someone developed and executed a plan for making those foods not only edible, but delicious, nutritious, and satisfying. I just have such a newfound and profound appreciation for the dishes that have been placed in front of me in such a seemingly easy and relatively thoughtless way for my entire life!
As you can see, I am definitely 'in it', and excited, inspired, and driven to make the most of my time in school. Thank you all SO VERY MUCH for your support and enthusiasm - it has been a true source of encouragement and pride throughout this transition.
Thursday, January 6, 2011
Time to move on, time to get going...
What lies ahead, baby, I have no way of knowing.
But under my feet, baby, the grass is growing,
yeah, it's time to move on, it's time to get going.
- Tom Petty
This post has been edited.
Although I was completely blindsided, scared, and upset about the news of my job status, there was a part of me that felt a sense of freedom. I honestly felt like a weight had been lifted from my shoulders, and that this was some sort of sign that a time for change was upon me. Do you know what I did that night? I went home, put on some of my favorite music (The Strokes, Tom Petty, and "Trick Daddy Howard's Mix" special thanks to Mike Howard), and baked about 10 batches of cookies to bring as gifts for friends and family the next day. And I loved every second of it!
I can honestly say that I was born obsessed with food. I was born at 9lbs 4 oz, and I was hungry! I learned my way around the kitchen at an early age, and I loved helping my mom cook dinner. I remember the first cookbook I learned to read and cook by - The Fannie Farmer Cookbook. By the time I was in high school, I became the resident baker of the household. My skills in the clean-up category were somewhat lacking. However, I could definitely hold my own when it came to knocking out several batches of lemon frosted sugar cookies and loaves of banana bread. While I attended school at St. Helena High, I would celebrate each of my friends’ birthdays by bringing them their favorite flavor of birthday cake – never from a box, and always from scratch. Experiences such as these taught me the true power of showing my love for others through the sharing of food.
Over time I became more comfortable with food preparation, and made a transition from spending my time baking to experimenting with cooking. My mom has always been more of cook than a baker, and I remember her telling me she enjoyed cooking because she was allowed to make her own rules – whereas with baking, every gram should be calculated to an exact measure. At first, the idea of making my own rules in the kitchen took me aback. How would I know something would turn out ok, be cooked enough, be tender enough? How would I know what to shop for, how much to prepare, how to serve it? Well it turns out, I just had to put myself out there and hope for the best! I could continue to express myself through baking and doubt my abilities as a chef, or I could take my chances and try something new and exciting.
Situations like these - going from something safe and comfortable to something unknown and challenging - come up for all of us at some point or another in our lives. As someone who resists change and unknown situations, these come up for me all the time. I eventually did make the decision to up the ante and try my hand at cooking, and I am glad that I did because I have found a true passion and way of life in which I believe I can excel. In the past, I have come home from a 10 hour work day, and all I’ve wanted to do was spend an hour or so in the kitchen preparing a healthy dinner for myself and others. I believe that for me, this drive can amount to more than just a hobby because I find energy to cook and bake during times of stress, exhaustion, joy, boredom, excitement, celebration, sadness – and basically any other genuine human emotion. It’s a time for me to utilize my creative talents to show love and provide nourishment for others and myself.
I believe that the news that my work status would change served as the world’s way of nudging me into putting into action an idea that I had been entertaining for years – applying to and attending culinary school. I think it’s time for me to grab the bull by the horns and go after my dream career in the culinary industry. It’s a competitive industry that requires a tremendous amount of energy, enthusiasm, creativity and stamina – but I am ready to give it my all and work hard to find my place in the industry. I think this quote explains things perfectly: ‘Do what you love, and you’ll never work a day in your life’.
I have been accepted into the Associate Degree program in Culinary Arts at The Art Institute – San Francisco. I will continue to work part-time as I begin classes on January 10th. I have given great thought to attending school at The CIA Greystone, however I have decided that for now, I wish to continue living and working in San Francisco – which is in many ways at the forefront of the culinary industry. I may well move back to St. Helena in due time, however I am very much enjoying building a life of my own in San Francisco and wish to continue doing so for the time being.
I look forward to sharing my experience with you guys via my blog, which will undoubtedly be filled with inspiration, breakthroughs, challenges, and discoveries. Thank you to everyone for your love and support!
But under my feet, baby, the grass is growing,
yeah, it's time to move on, it's time to get going.
- Tom Petty
This post has been edited.
Although I was completely blindsided, scared, and upset about the news of my job status, there was a part of me that felt a sense of freedom. I honestly felt like a weight had been lifted from my shoulders, and that this was some sort of sign that a time for change was upon me. Do you know what I did that night? I went home, put on some of my favorite music (The Strokes, Tom Petty, and "Trick Daddy Howard's Mix" special thanks to Mike Howard), and baked about 10 batches of cookies to bring as gifts for friends and family the next day. And I loved every second of it!
I can honestly say that I was born obsessed with food. I was born at 9lbs 4 oz, and I was hungry! I learned my way around the kitchen at an early age, and I loved helping my mom cook dinner. I remember the first cookbook I learned to read and cook by - The Fannie Farmer Cookbook. By the time I was in high school, I became the resident baker of the household. My skills in the clean-up category were somewhat lacking. However, I could definitely hold my own when it came to knocking out several batches of lemon frosted sugar cookies and loaves of banana bread. While I attended school at St. Helena High, I would celebrate each of my friends’ birthdays by bringing them their favorite flavor of birthday cake – never from a box, and always from scratch. Experiences such as these taught me the true power of showing my love for others through the sharing of food.
Over time I became more comfortable with food preparation, and made a transition from spending my time baking to experimenting with cooking. My mom has always been more of cook than a baker, and I remember her telling me she enjoyed cooking because she was allowed to make her own rules – whereas with baking, every gram should be calculated to an exact measure. At first, the idea of making my own rules in the kitchen took me aback. How would I know something would turn out ok, be cooked enough, be tender enough? How would I know what to shop for, how much to prepare, how to serve it? Well it turns out, I just had to put myself out there and hope for the best! I could continue to express myself through baking and doubt my abilities as a chef, or I could take my chances and try something new and exciting.
Situations like these - going from something safe and comfortable to something unknown and challenging - come up for all of us at some point or another in our lives. As someone who resists change and unknown situations, these come up for me all the time. I eventually did make the decision to up the ante and try my hand at cooking, and I am glad that I did because I have found a true passion and way of life in which I believe I can excel. In the past, I have come home from a 10 hour work day, and all I’ve wanted to do was spend an hour or so in the kitchen preparing a healthy dinner for myself and others. I believe that for me, this drive can amount to more than just a hobby because I find energy to cook and bake during times of stress, exhaustion, joy, boredom, excitement, celebration, sadness – and basically any other genuine human emotion. It’s a time for me to utilize my creative talents to show love and provide nourishment for others and myself.
I believe that the news that my work status would change served as the world’s way of nudging me into putting into action an idea that I had been entertaining for years – applying to and attending culinary school. I think it’s time for me to grab the bull by the horns and go after my dream career in the culinary industry. It’s a competitive industry that requires a tremendous amount of energy, enthusiasm, creativity and stamina – but I am ready to give it my all and work hard to find my place in the industry. I think this quote explains things perfectly: ‘Do what you love, and you’ll never work a day in your life’.
I have been accepted into the Associate Degree program in Culinary Arts at The Art Institute – San Francisco. I will continue to work part-time as I begin classes on January 10th. I have given great thought to attending school at The CIA Greystone, however I have decided that for now, I wish to continue living and working in San Francisco – which is in many ways at the forefront of the culinary industry. I may well move back to St. Helena in due time, however I am very much enjoying building a life of my own in San Francisco and wish to continue doing so for the time being.
I look forward to sharing my experience with you guys via my blog, which will undoubtedly be filled with inspiration, breakthroughs, challenges, and discoveries. Thank you to everyone for your love and support!
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