The Adventurous Eater

My Toque-ing: In Video

For my family who couldn't be here with me!

Graduation Day: In Pictures

Plating and prepping the reception area...

My Duck-Dirty Rice "Sushi" (wrapped in crepes!)








My cinnamon-port wine truffles...

I've Been Toqued!

Last Sunday, June 8th at approximately 6pm, I was toqued. I was given a faux-chef's hat to mark the end of my culinary journey at the Institute of Culinary Education. The blood (there was some), the sweat (there was lots) and the tears (which started flowing in the first class but funnily enough were absent at the last) -- all marked by a very Grand Buffet that we worked on over the last 4 class periods, the last 16 hours of our time together toward this common end.

It still hasn't really hit me yet. I pause to think about the reality -- after having weekends "booked" since last April 2007, I'm finally free! But little emotion surfaces. Sometimes when I'm not even thinking about it, I start to well up with small puddles in my eyelids, but then I think -- is this it, am I finally acknowledging it's over? But then they quickly subside and I'm in an odd state of peace again.

Monday I went in to pack up my locker...my hefty toolbox with the spoons scarred from a hefty tomato sauce, a vegetable peeler that saw one too many potatoes, a bag of pastry bags that was never used. Missing pieces that don't make the trip, lost in the kitchen ether somewhere, include a paring knife, a star pastry tip, a high-heat rubber spatula, and probably a few other items. I walked out with my toolbox, some old tank tops, a couple of side towels, my dirty uniform from Sunday's finale...quite unceremoniously I exited through the front gates of 50 West 23rd Street.

I think there's a reason for the lack of emotion, the lack of "ta-dah!"-ness in all of this.

It's not an end, but maybe some kind of beginning. Where it will lead, T.B.D.

(pics coming soon).

Thanks to everyone for your countless words of support and wisdom! Hopefully I can share some food with you soon.

Classes 105, 106...4 more to go...

I've skipped over a lot the last few classes...we've done more Garde Manger work with hors d'oeuvres and small bites, we've done terrines, pates, and galantines...

We've also decided on a theme for our Grand Buffet: US REGIONAL CUISINE. Should be fun.

My two responsibilities for the Grand Buffet:

Duck-Dirty Rice "Sushi"
Port Wine-Cinnamon- Dark Chocolate Truffles

...and our duck breast pate en croute (pate wrapped in pastry) that my teammate and I worked on a few weeks ago.

I have mixed feelings about being done with things...but really am excited to move forward.

dos chocolates is picking up steam...I have some fantastic opportunities in front of me to really make that into a bigger deal with some key partnerships.

Mostly I'm just REALLY excited to have some weekend time back to spend with Jedd and friends and even just myself. It's funny how even though I've been doing this for "me" for the last year, I've lost a lot of me time :)

It will be nice to have a few folks at the party even though it will be limited space/people....I'll take pics and post since I know I've also been bad about that recently, too!!

The schedule for this coming weekend -- FINAL WRITTEN EXAM on Saturday AM covering sausage making, pates, terrines, galantines; SAT PM/SUN AM til 2pm -- COOK!!! all the food for the buffet. SUN PM - set up for the buffet...which is Sunday pm 530--730pm.

So here's the crazy thing about culinary school...

...it ends.

I'm quickly realizing that I only have...

count them...

5 days of classes left.

May 17 & 18
May 31
June 7 & 8

CRAZY.

This past weekend was a whirlwind of activity that helped us prove to ourselves (and our Mod 5 chef-instructor) how far we've come since October 13th.

Saturday we had 2 1/2 day sessions to help us prep for Sunday. Saturday morning was a team-based project where we were given 2 items and then had to prepare 2 unique appetizers with those items. They were bacon and scallops.

We made a sicilian inspired bruschetta dish - bacon, tomatoes, capers, olives, pine nuts, garlic with a schmear of goat cheese on top of little sliced baguette pieces. They were DELICIOUS.

Then we made a dish of spinach, lemon pasta, sauteed scallops with a lemon-butter-caper sauce. Also very good. The lemon pasta was so fun to make -- and it's kind of cool to be able to make all of this without any kind of recipe. Seriously. I'll come make fresh pasta for you anytime :) I'm starting to get good at it.

In the afternoon we had 2 more items, but this time they had to be in 2 distinct entree forms.
1 - poussin (baby chicken)
2 - striped bass

We also had to use 2 of the following: tomatoes, zucchini, chick peas, eggplant, squash, carrots -- basically seasonal vegetable staples.

We had about 20 minutes to prep the menu and share with our instructor, then about 1.5-2 hrs to complete both dishes. Kind of hard actually.

We made a roasted poussin with ratatouille (my partner tackled this one); and a sauteed striped bass filet with a lemon-scallion risotto and a tomato-jalapeno sauce (I tackled) -- both were quite delicious for coming up with them on the fly and once again having NO recipes.

Sunday was the bigtime though. We were told at the end of class on Saturday that our secret protein was to be DUCK. I hate cooking duck! :) We also were mandated to use at least 2 distinct parts of the duck.

When I got home I flipped through some recipes online and decided to do:

Braised Duck (Leg & Breast) with Spring Picadillo Stuffed Pepper (included israeli couscous, raisins, olives, capers, tomatoes, currants, chinese 5 spice, cloves, cinnamon stuffed in a roasted red pepper with "lid"- and was cooked in port and veal stock) with a picadillo-tomato "sauce" (strained and reduced the liquid from cooking the picadillo). I wish I had taken a pic! It was definitely pretty to look at on the plate.
I got a 94 because (as I knew it was) the duck wasn't cooked properly -- should have just sauteed it to have better control over the internal temperature and ensure proper cooking. I'd never braised duck before so that was my first mistake. At least it was still an A :) I got high marks for creativity and presentation, and didn't do to bad on taste either, though the chef would have preferred a bit less of the sweet and a little more heat.

So that was our Mod 5 Practical --- meaning the only testing left is the written exam on June 1...and our big Grand Buffet on June 8th!!

Sunday afternoon we had a lecture once again on opening up our own businesses in the food world which was QUITE helpful especially given my interest in selling chocolates. I've learned a few critical things that will help me ensure I don't shoot myself in the foot before I even get started. A good thing.

This weekend we spend 4 classes learning more skills in the Garde Manger realm - forcemeats, terrines, pates..., etc. cold specialty items basically.

While I'm incredulous that time has flown by SO quickly (and that I haven't even missed one class!!!) I have to say I'm a little relieved to be able to move forward from this experience. I'm so thankful I was able to do this without much strain or stress...and it's only now that I find myself wanting for a little bit of free time (and freed up finances). But it will all happen soon enough. Thanks all for your undying support!

Classes: I can't even keep track any more -- MODULE 5!!!

We're in the home stretch.

We just started Module 5 last weekend, and already we've zipped through the Master Chef recipes of Mario Batali, Ming Tsai, Rick Bayless, Daniel Boulud and Thomas Keller.

Next Sunday is our FINAL PRACTICAL exam -- we are given a protein (we won't find out what it is until that morning) and then have to basically come up with our own spin on that item with sides and good flavor pairings, good presentation, etc. Basically the culimination of everything we've leared since October.

I know I keep saying I can't believe it's almost over, or how fast time has flown, but it's really true for a number of reasons.

I thought I wanted to do the culinary program as a career changing decision -- and maybe to even work in a restaurant. I now know that's not true....at least the restaurant bit.

I thought I wanted to pursue chocolates maybe even -- and I've started my chocolate business just in the last few weeks with more evolutions to come over the next few months! (v. exciting)

I was torn between going to school or not, and now I'm SO thankful I decided to do it. It's been such a major time commitment and I've learned so many things that I probably don't even realize -- just through spending that much time in a kitchen...It will only pay out as I move forward, with every meal I make - with every chocolate I make - etc. Would I do it again? I'd have to think about that for awhile. Honestly, I'm not sure. Maybe I'd do the pastry program!! :)

I'm just glad I've been able to stick with it. I've done really well with my grades and keeping up with everything. I haven't missed even ONE class which I'm really happy about. And it's almost over. So I'll finally have something to show for all of my headaches over this thing -- and I'll finally have my weekends back :)

introducing dos chocolates

I'm happy to announce that I'm launching a chocolate company that's been about a year in the making, called "dos chocolates".

dos offers a variety of handmade, seasonal flavor pairings for the adventurous chocolate lover. i'll be doing fun things with caramels, too.

Check it out at www.doschocolates.com ~

A 3-Hour Tour of NYC

I have a weekend off!!!!

I had morning class yesterday but was done by 1pm. I've been able to get so much done over the last few days it's amazing -- I forget how much time I used to have in a simple 48 hour weekend -- it's been so long since I've had that on a regular basis.

Since Friday afternoon I have:

made 4 batches of truffles
(and washed about 4 rounds of dishes)
took pictures of the various truffles
worked on my website (to be unveiled soon!)
got my haircut
took a 3 hour tour of NYC -- running errands, getting more sheet pans and other supplies to maximize space within my refrigerator once I go "live" with the site
went to 2 "competitive" chocolate shops in the city -- one that's more mass produced and one that's also handmade/artisan chocolates (my inspiration, to be honest!)
cleaned the apartment
slept in :)

not too shabby.

Here are some of the pics:

Tomorrow I visit the county clerk's office to register my business name -- fingers crossed all goes well! (fingers crossed no one has already registered under my preferred business name).

Classes 81-86: Where Have I Been? & Strawberries & Cream Pan di Spagna

It's been a challenging last few weeks for me. Work has been piling up, school has been intense in a weird way now that we're into the pastry module (slower pace but intense just the same). And Jedd and I have recently gotten into Lost, which means that's usually what I'm doing if we happen to be home alone together. But more importantly, I've been taking serious steps towards putting the behind the scenes plan into place for my new business venture - an online candy company that specializes in handmade sweets. I can't go into much more detail, but I hope to be able to share the website with you very soon!

Pastry has been fun actually. Candies, cookies, breads -- a great refresher of everything I learned last year, and then some! Thankfully it's not all repetitive.

Today we made creme brulee in the morning along with bread pudding (also a baked custard); as well as strirred custards including a base for ice cream that we'll be making tomorrow. This afternoon we decorated the cakes we made last weekend.

Tomorrow we make ice cream and flavored ices...can't remember what else right now.

Because things have been so crazy I have to say there aren't too many other updates. It's getting warmer outside now so the kitchen is also getting warmer which isn't that fun, but we'll deal. It's crazy to think that all of this will be over in just a few short weeks.

Here is the recipe to the cake above if you want to try it out.

PAN DI SPAGNA

The typical Italian sponge cake probably originated in Naples during the rule of the Bourbons, hence the name "Spanish Bread". It is a very fine-grained cake layer due to the addition of the cornstarch. In Italy, potato starch would be more common, but cornstarch gives identical results (from ICE Culinary Handbook - Pastry Module 4).

Makes 4 cakes that can each be cut into 2 or 3 layers.

Unsalted butter for greasing the pan
6 ounces unbleached all purpose flour
12 large eggs, separated
1 TBSP vanilla extract
18 ounces granulated sugar, divided
6 ounces cornstarch
Pinch salt

1. Butter and line 4 8-inch round pans (2 inches deep) with parchment discs.
2. In a medium mixing bowl, whisk the yolks with the vanilla extract. Whisk in 9 ounces of the sugar and continue whisking until light and frothy, about 5 minutes.
3. Combine the flour and cornstarch into a bowl and sift once to aerate.
4. In a clean, dry bowl, whip the egg whites with the salt until they hold a soft peak on medium speed of the electric mixer. Increase the speed and gradually add the remaining 9 ounces of sugar. Continue to whipe the egg whites until they hold a firm peak.
5. Fold the egg yolk mixture into the beaten egg whites.
6. Sift the flour and cornstarch mixture over the egg mixture, folding it in in 3 additions. Do not over-mix or the batter will deflate.
7. Pour the batter into the prepared pans and smooth the top. Bake at 350 degrees for 30 to 40 minutes oruntil will risen and firm when pressed gently with the palm of hand.
8. Immediately loosen the layers from the side of the pan with a small knife or spatula. Invert the layers onto cardboards, leaving the paper stuck to it. Turn the layers right side up and cool them on a rack.
9. Double-wrap the layers in plastic and refrigerate up to 5 days or freeze them.

VARIATIONS

Flavor the batter with the grated zest of 1 orange or lemon or 1 tablespoon of Anisette.

DECORATING

Ensure the cake is level and remove the parchment round from the botttom.

Whip heavy cream to medium peaks and chill until use. Split cake into two or three layers and coat each layer with a simple syrup or liquor before filling with layers of cream and strawberries (together). Once the top layer has been added, coat with whipped cream or buttercream of your choosing and decorate with slice strawberries and sugared almonds.

SUGARED ALMONDS

2 pounds sliced almonds
2 large egg whites
2 pounds granulated sugar

1. Preheat oven to 300 degrees.
2. Place almonds in a roasting pan.
3. Pour egg whites over almonds and toss continually to evenly coat.
4. Add sugar and toss again.
5. Bake, stirring every 5 minutes, until almonds are golden, approximately 40 minutes. Cool and reserve until needed.

Candied Grapefruit Peel With Chocolate

A fun experiment...a bit on the tart side....until the chocolate hits.