The holidays are fun, exciting and exhausting! It's been over two weeks since I've posted but it's not because things haven't been happening. Far too much to write it all down and we are about to head out the door for a day in Austin to visit my aunt and uncle who live there, their daughter, my cousin Lilly who is in from London, and my Uncle Terry who is there for the Christmas holiday.
Writing and posting photos will have to wait.
I hope everyone is enjoying this special time with family friends and remembering fondly our loved ones who are no longer here.
Enjoy the season.
Sunday, December 26, 2010
Tuesday, December 14, 2010
End of the first semester
I made it! In a rush to get out the door and off to class, I left my cell phone on the kitchen counter and was alone with my thoughts for the 40+ mile drive to school. Typically I distract myself with phone calls, but today my strategy for the knife skills portion of our exam kept running through my head.
Running late had me talking to myself to keep from freaking out because I was certain that everyone would already be taking the written exam; thank goodness I arrived at school in plenty of time. Chef had us all spread out and we completed the written test (I scored 93), and then we were off to the kitchen for our knife skills test and the cooking test. We had to julianne a potato, brunoise a carrot and small chop an onion, in 5 minutes and I did okay with the exception of cutting that darn potato into french fries instead of a julianne cut. OMG! I practiced this at home!
Next up was the fabrication of a chicken which I was not worried about because I fabed out 2 chickens this morning in record time. I'll admit it...I'm bossy and refuse to let someone on my 'table' negatively impact my score by doing something incorrectly. Yes, there was the incident were the fellow used the wrong potato for the potato leek soup and I just let it go, but basically I'll be all over someone if they don't do it right. But in a good way.
I took the chicken, made the cuts to the back, took out the spine and then split the breast so we had 2 halves. Everyone on our table had to have their hands on the bird so it was expected of me to back off and let someone else cut parts of the chicken. Really? Ugh. Thank God for the guy across from me because he took half of the bird, I passed the other half to the student on my right and with an eagle eye was watching her. For crying out loud. I was cringing and had to stop her before she mauled the poor bird. Okay, look at the the fat lines and follow them...no, don't saw or use too much force. Let the bird do the work....
We got everything taken care of, quickly I might add, and then Chef told us that if we could fab out another chicken in less than 4 minutes we would get extra credit.
Done. 3:55. And I must say it looked darn good.
Next was the lab portion. Glazed carrots, sauteed mushrooms (present at the same time), white rice and rice pilaf (present together), macaroni and cheese ( with a bechemel sauce), and then the chicken: 1 roasted bone in with skin breast; braise 2 thighs; pan sear 1 boneless/skinless breast; fry 2 wings; grill 2 marinated chicken legs. All finished and presented to Chef at the same time.
We finished. That's all I'm going to say; some people do more, some do less. Unfortunately for some, their grade is impacted by the lack of participation by others. Fortunately for some, their grade is impacted by the hard work of others.
Pastry classes begin on January11th and that means Tuesday evenings from 5:30 till 10:30pm. I'm going to learn so much!
Running late had me talking to myself to keep from freaking out because I was certain that everyone would already be taking the written exam; thank goodness I arrived at school in plenty of time. Chef had us all spread out and we completed the written test (I scored 93), and then we were off to the kitchen for our knife skills test and the cooking test. We had to julianne a potato, brunoise a carrot and small chop an onion, in 5 minutes and I did okay with the exception of cutting that darn potato into french fries instead of a julianne cut. OMG! I practiced this at home!
Next up was the fabrication of a chicken which I was not worried about because I fabed out 2 chickens this morning in record time. I'll admit it...I'm bossy and refuse to let someone on my 'table' negatively impact my score by doing something incorrectly. Yes, there was the incident were the fellow used the wrong potato for the potato leek soup and I just let it go, but basically I'll be all over someone if they don't do it right. But in a good way.
I took the chicken, made the cuts to the back, took out the spine and then split the breast so we had 2 halves. Everyone on our table had to have their hands on the bird so it was expected of me to back off and let someone else cut parts of the chicken. Really? Ugh. Thank God for the guy across from me because he took half of the bird, I passed the other half to the student on my right and with an eagle eye was watching her. For crying out loud. I was cringing and had to stop her before she mauled the poor bird. Okay, look at the the fat lines and follow them...no, don't saw or use too much force. Let the bird do the work....
We got everything taken care of, quickly I might add, and then Chef told us that if we could fab out another chicken in less than 4 minutes we would get extra credit.
Done. 3:55. And I must say it looked darn good.
Next was the lab portion. Glazed carrots, sauteed mushrooms (present at the same time), white rice and rice pilaf (present together), macaroni and cheese ( with a bechemel sauce), and then the chicken: 1 roasted bone in with skin breast; braise 2 thighs; pan sear 1 boneless/skinless breast; fry 2 wings; grill 2 marinated chicken legs. All finished and presented to Chef at the same time.
We finished. That's all I'm going to say; some people do more, some do less. Unfortunately for some, their grade is impacted by the lack of participation by others. Fortunately for some, their grade is impacted by the hard work of others.
Pastry classes begin on January11th and that means Tuesday evenings from 5:30 till 10:30pm. I'm going to learn so much!
Wednesday, December 8, 2010
Memories
It's that time of year when people all across the world are getting ready to celebrate Christmas, the birth of Christ, and with this wonderful celebration comes time with family and the remembrance of those who have touched our lives.
One of the most influential people in my life, and in the life of my sisters, was my grandmother,
Grandma Rosie.
Rose Josephine Faulstich Clervi was my mom's mother and the most wonderful grandmother in the world. She watched over us when my parents took a much needed break from raising 6 daughters; she lived close enough that we could ride our bikes to her house, and she was loved by everyone who knew her. Grandma also played a pretty mean hand of "Kings on the Corner", a card game all of the grandchildren eventually learned from her.
Every year at Christmas Grandma Rosie gave us each a Christmas ornament which mom would proudly display in the house for that season and the next year it would show up on the tree as we waited in anticipation of what the new ornament would look like.
I can only imagine how my parents felt the first year they received 1 ornament from Grandma, and each subsequent year, for 4 years in a row, another ornament was purchased, till at last, in 1970, there were 6 ornaments to purchase for the granddaughters. I think about and wonder how she selected the ornaments and if she thought about how we would all cherish these treasures and think about how much she meant to each of us. My mom was the only child who remained in St. Louis and although I know all of my first cousins and stay in touch with them, I don't know if Grandma gave all of them ornaments or if that was something she did only for us. I would like to think that we are all connected through our ornaments and that all of our Christmas trees share a past and are somehow intertwined.
I love you, Grandma Rosie, and hope and pray that Jake and my little unborn granddaughter, along with Maddox and Eli think of me in the way I think of you.
I remember unwrapping these treasures and being so excited to share them with my sisters; each year recalling which one was "mine" and loving mine the best.
Some of these ornaments, like the little guy below, were only given to a few of us because the younger sisters had not yet arrived. These precious few are the most special to me.
Grandma Rosie, I love you, miss you and think of you so very much.
Sunday, December 5, 2010
New York New York!
This year Mr. Man and I decided that we would take advantage of Steve and Jackie living in NYC and visit them for the Thanksgiving holiday.
The city did not disappoint.
We arrived on Saturday, the 20th, and from the moment we arrived it was a non-stop week of sightseeing and visiting bakeries and coffee shops to locate the best pastries and espressos the Big Apple has to offer.
Steve and Jackie outside their Upper East Side apartment building.
On Saturday night we headed out to Little Italy for dinner and I was star struck by the pastries in this little bakery.
Aren't they gorgeous? Not sure if I'll learn how to do this in school, but I'm keeping these photos to use as a guide when I have time to play around in the kitchen.
Each one is a work of art.
The macarons are next on my list of things to learn to bake. Not only are they beautiful, they are absolutely delicious. Time consuming, yes, which translates to pricey. But, believe me, worth every penny.
Friday, November 19, 2010
Pumpkin Walnut Cheesecake
I'm not a huge fan of pumpkin pie, so several years ago I tried this recipe for Pumpkin Walnut Cheesecake and it was a huge hit. Now I have friends who ask for this months in advance of Thanksgiving.
Before moving to Texas in 1982 I got this recipe from my sister, Linda. It will be a sure-fire hit at your next holiday gathering. Enjoy!
Pumpkin Walnut Cheesecake
Crust
1 and 1/2 cups crushed vanilla wafers
1/4 cup sugar
6 T melted butter
Combine ingredients and press firmly into the bottom and 1/2 way up the sides of a lightly greased 9 inch springform pan.
Cover the bottom and up the sides (the outside) of the pan with aluminum foil.
Filling
Three 8-oz pkgs Philadelphia cream cheese, room temp
3/4 cup sugar
3/4 cup firmly packed light brown sugar
5 eggs - room temp
1/4 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 pound pumpkin
Cram the cheese, add sugars and beat till light and fluffy. Add eggs, one at a time, beating well after each. Stir in cream, spices, and pumpkin. Pour into prepared pan. Bake at 350 degrees for 1 hour.
NOTE: line a cookie sheet with aluminum foil and put on the rack under the cheesecake or you will have a huge mess to clean up. I always forget to do this and will be smelling burnt cheesecake drippings until I decide to clean up the mess.
Topping:
6 T butter, softened
1 cup brown sugar
1 cup coarsely chopped walnuts
While cheesecake bakes, throw the butter, walnuts and brown sugar into a food processor. Pulse till it mixes. After the cheesecake has baked for 1 full hour, carefully remove from oven and put this on top. I usually take handfuls of the mixture and flatten it out in my hand and carefully place it on top of the cheesecake. Bake for an additional 15 minutes.
Remove from oven, cool completely, refrigerate overnight.
Before serving, prepare fresh whipped cream to serve with the cheesecake.
Thursday, November 18, 2010
Cilantro Vinaigrette
The piece of paper says that it serves 75...but I don't think so. Here's the recipe:
1/4 cup fresh lime juice
1/4 cup canola oil (or a mixture of canola oil and olive oil)
3 tablespoons chopped cilantro
1 fresh jalapeno - very finely copped
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Okay, so a couple of weeks ago, at the last brunch, Chef pulled me by the sleeve of my jacket (my nicely pressed jacked, mind you), and shoved this recipe into my hand. "Here. You've made salad dressing before, right?" Oh gosh,...not again....
Yes, along with the omelets giving me nightmares, it's the salad dressing and the taunting that comes with it that keeps me awake the night before an event.
Here's my first tip...even when the recipe calls for Olive Oil, DON'T use it. Use the canola / olive oil blend, or all you will taste is oil. Don't try using the olive oil at home. Save yourself some time and heartache...believe me.
Hold back a little of that lime juice or you'll be jacking around with that concoction till the cows come home. It will only frustrate you. Put the ingredients into the blender and go to town. You'll never get the kick the jalapeno provides if you don't pulverize it. Again....it's that trust thing.
You can always add...much more difficult to remove spices once they are in there. The cumin....go easy.
Oh, and another tip. Toss the salad with the dressing. Everything gets a little dressing on it and a little bit goes a long way.
Enjoy!
1/4 cup fresh lime juice
1/4 cup canola oil (or a mixture of canola oil and olive oil)
3 tablespoons chopped cilantro
1 fresh jalapeno - very finely copped
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Okay, so a couple of weeks ago, at the last brunch, Chef pulled me by the sleeve of my jacket (my nicely pressed jacked, mind you), and shoved this recipe into my hand. "Here. You've made salad dressing before, right?" Oh gosh,...not again....
Yes, along with the omelets giving me nightmares, it's the salad dressing and the taunting that comes with it that keeps me awake the night before an event.
Here's my first tip...even when the recipe calls for Olive Oil, DON'T use it. Use the canola / olive oil blend, or all you will taste is oil. Don't try using the olive oil at home. Save yourself some time and heartache...believe me.
Hold back a little of that lime juice or you'll be jacking around with that concoction till the cows come home. It will only frustrate you. Put the ingredients into the blender and go to town. You'll never get the kick the jalapeno provides if you don't pulverize it. Again....it's that trust thing.
You can always add...much more difficult to remove spices once they are in there. The cumin....go easy.
Oh, and another tip. Toss the salad with the dressing. Everything gets a little dressing on it and a little bit goes a long way.
Enjoy!
Wednesday, November 17, 2010
Mother Sauces
Horror stories are usually passed down; if something is going to be truly horrible do you think people whould really sign up and pay for it? As the saying goes, misery loves company and that's probably what keeps the stories alive. Plus, it's fun to make people squirm in anticipation of what's to come.
Mother Sauces. Even the name sounds a little intimidating. It's the class we were all told to fear, and for good reason. But to tell you the truth, the fellow who needed to fear the class more than students was the lone dishwasher who would have to clean up the mess. We helped a little, but let's face it...the guy in the dish pit had to bear the brunt.
Mother Sauces are so named because, in the French way of cooking, all sauces are derived from one of these 5: Bechamel, Veloute, Espagnole (brown), Tomato and Hollandaise. Except for hollandaise, leading sauces are rarely served as is; more often they are used to create the many small sauces. We also made mayonnaise in a bowl, no mixer or Cuisinart allowed.
When it comes down to it, there are a few simple things that will either make or break you in the sauce department: 1.) the roux and 2.) the stock. You better start with good stock. Then, it's a matter of timing and knowing what will happen if you add too much of anything else: heat, fat, roux, stock, or not enough of the final seasonings, like salt. Salt is a big deal in the kitchen and more often than not, students use too little. It's amazing what salt can do to food.
For our table I was responsible for the brown roux, espagnole sauce and the mayonnaise, and also lent a hand in seasoning several of the other sauces along with the creation of some of the smaller sauces. I love working as a team and everyone counting on one another and consulting with one another prior to the presentation of the sauces.What I liked was just grabbing that sauce pan, our table walking over to Chef for evaluation, and not having to worry about plating.
We did well, although in the entire evening not one of the 3 tables was successful with the hollandaise so I'll need practice that at home or with Chef Jackie next week in NYC. I also did not make the tomato sauce and should do that at home as well.
Our table was successful in creating and presenting all 14 sauces for the evening, but I think that was because we had 4 students and the other two tables had only 3 students each. That extra set of hands is a huge help.
And, if you are into horror stories and things that can really gross you out, check out the history of sauces. Let's just say that sauces were created to disguise the taste of the food, not to enhance it. Refrigeration is still a relatively 'new' thing so let your mind rest on that for a while and be grateful for electricity and the ability to keep your food cold and fresh. To sauce or not to sauce...that is your decision.
Mother Sauces. Even the name sounds a little intimidating. It's the class we were all told to fear, and for good reason. But to tell you the truth, the fellow who needed to fear the class more than students was the lone dishwasher who would have to clean up the mess. We helped a little, but let's face it...the guy in the dish pit had to bear the brunt.
Mother Sauces are so named because, in the French way of cooking, all sauces are derived from one of these 5: Bechamel, Veloute, Espagnole (brown), Tomato and Hollandaise. Except for hollandaise, leading sauces are rarely served as is; more often they are used to create the many small sauces. We also made mayonnaise in a bowl, no mixer or Cuisinart allowed.
When it comes down to it, there are a few simple things that will either make or break you in the sauce department: 1.) the roux and 2.) the stock. You better start with good stock. Then, it's a matter of timing and knowing what will happen if you add too much of anything else: heat, fat, roux, stock, or not enough of the final seasonings, like salt. Salt is a big deal in the kitchen and more often than not, students use too little. It's amazing what salt can do to food.
For our table I was responsible for the brown roux, espagnole sauce and the mayonnaise, and also lent a hand in seasoning several of the other sauces along with the creation of some of the smaller sauces. I love working as a team and everyone counting on one another and consulting with one another prior to the presentation of the sauces.What I liked was just grabbing that sauce pan, our table walking over to Chef for evaluation, and not having to worry about plating.
We did well, although in the entire evening not one of the 3 tables was successful with the hollandaise so I'll need practice that at home or with Chef Jackie next week in NYC. I also did not make the tomato sauce and should do that at home as well.
Our table was successful in creating and presenting all 14 sauces for the evening, but I think that was because we had 4 students and the other two tables had only 3 students each. That extra set of hands is a huge help.
And, if you are into horror stories and things that can really gross you out, check out the history of sauces. Let's just say that sauces were created to disguise the taste of the food, not to enhance it. Refrigeration is still a relatively 'new' thing so let your mind rest on that for a while and be grateful for electricity and the ability to keep your food cold and fresh. To sauce or not to sauce...that is your decision.
Tuesday, November 16, 2010
This week in the kitchen
These three beautiful girls reaped the benefits of having a baker nearby and
they help me by moving sweets out of my kitchen.
A extra large cake - 11 in x 2 in for a baby shower.
4 layers of white cake with raspberry in between each layer and then all covered with buttercream frosting.
Nearly 3 pounds of buttercream to be exact.
This wedding cake was delivered on Friday to my dear friend, Alicia. She was hosting a wedding reception for a couple who recently were married. It was a small-ish recpetion. The cake was for 25 and she also ordered 2 dozen chocolate cake balls.
White cake, loads of buttercream. And I was so happy it didn't fall over during transport.
All in all a great week!
Friday, November 12, 2010
Roasted Butternut Squash Soup
With Fall upon us and a great selection of squash at the supermarket, we've been feasting on Roasted Butternut Squash soup and homemade ravioli stuffed with roasted butternut squash, chipotles and cream Oh my....Mr. Man has been in Heaven. So many friends have asked for the soup recipe, so here, compliments of Williams-Sonoma, it is. Enjoy!
Roasted Butternut Squash Soup
Roasting the squash first makes the fall soup smoky and sweet, while the apple adds touch of tartness.
Preheat the oven to 400 degrees, and pour 1 1/2 cups (12 fl oz/375 ml) water into a baking pan. Cut a
2 1/2 lb butternut squash in half lengthwise, discard the seeds, and rub the cut sides with 2 teaspoons olive oil. Place the squash, cut side down, in the pan and bake until the tip of a knife pierces the skin easily, 45-50 minutes. When cool enough to handle, scoop out the pulp; you should have about 3 cups ( 1 1/2 lbs).
Next, in a 3 qt saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 1 small chopped yellow onion and 1 peeled, cored, and chopped Granny Smith apple and saute until softened, 10-12 minutes. Add 2 chopped garlic cloves and saute for 1 minute. Add 2 cups chicken stock, the squash pulp, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Bring to a boil, reduce the heat to low, cover, and simmer until slightly thickened, about 10 minutes.
Puree the soup, then stir in 1/4 teaspoon ground coriander and 1/8 teaspoon ground nutmeg. Adjust the seasonings and serve right away, garnishing each serving with 1 tablespoon sour cream and a sprinkle of ground cinnamon.
Roasted Butternut Squash Soup
Roasting the squash first makes the fall soup smoky and sweet, while the apple adds touch of tartness.
Preheat the oven to 400 degrees, and pour 1 1/2 cups (12 fl oz/375 ml) water into a baking pan. Cut a
2 1/2 lb butternut squash in half lengthwise, discard the seeds, and rub the cut sides with 2 teaspoons olive oil. Place the squash, cut side down, in the pan and bake until the tip of a knife pierces the skin easily, 45-50 minutes. When cool enough to handle, scoop out the pulp; you should have about 3 cups ( 1 1/2 lbs).
Next, in a 3 qt saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 1 small chopped yellow onion and 1 peeled, cored, and chopped Granny Smith apple and saute until softened, 10-12 minutes. Add 2 chopped garlic cloves and saute for 1 minute. Add 2 cups chicken stock, the squash pulp, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Bring to a boil, reduce the heat to low, cover, and simmer until slightly thickened, about 10 minutes.
Puree the soup, then stir in 1/4 teaspoon ground coriander and 1/8 teaspoon ground nutmeg. Adjust the seasonings and serve right away, garnishing each serving with 1 tablespoon sour cream and a sprinkle of ground cinnamon.
Monday, November 8, 2010
Sunday Brunch
Yesterday I had the pleasure of helping with the Sunday Brunch at the Culinary School of Ft. Worth http://www.csftw.com/ and again was not disappointed. After a fitful night's sleep, complete with nightmares about another student not sharing a cutting board with me (?), I woke up at 5:30 AM and left the house by 6:10 AM, armed with my uniforn, name tag and knives.
First mistake of the day...not leaving enough time for a cup of Joe which would really hit me around 1:30 pm.
A few days earlier it dawned on me that one of my 'scheduled' brunch dates was on the same day as the White Rock Half Marathon so would have to 'volunteer' for another date. At the end of last weeks class Chef had mentioned that showing up to work even if you had not signed up was okay and I knew it would be fun as 6 other classmates were also scheduled to be there. Not one to pass up an opportunity to bond, I showed up, checked in with Chef and was handed a recipe for Cilantro Lime Viniagrette and told to multiply it by 4. What a labor of love. I knew better than to use "olive oil"...I needed the blended oil. After nearly 90 minutes of finely mincing cilantro, finely chopping 4 jalapenos, juicing a dozen limes and blending the dressing, it was certified as okay by Chef.
Where does the time go? Then it was off to making a cilantro pesto and 1/2 way through that a classmate asked if I could provide asssistance - she was in a slight crisis and needed to peel more potatoes for a fried potato garnish. Checked with Chef C. and left him to finish the pesto while I helped Melinda and we got the job done in record time.
In between I swept floors, emptied trash and cleaned up. These tasks are a holdover from my time as a restaurant manager. The kitchen needs empty trash cans prior to service and I'm not one to stand around waiting for Chef to tell me what to do. Just look around..there is always something that needs to be taken care of.
Time for assignments and I was really looking forward to the possibility of waiting tables, running food out, something that would provide another perspective. Uh....no. Ginger, you are on omelets. What? Um, really? I thought you'd want someone else to have a chance to do that? The two Chefs looked at one another, conferred for a moment and decided no, they wanted it this way.
Okey dokey.
So...I made omelets and a couple orders of scrambled eggs. Stood and stood and stood for hours which absolutely kills the legs. What I would have givent to be walking all around since I wasn't going to get in a work out.
The day did provide several learning opportunities and one was that I am going to be very strategic in my pairing up with others as the classes progress. There are a few folks who are not assertive, don't really have the stamina or the desire to do whatever it takes to get the job done, without complaining. It's actually a real study in human nature and what I would give to be able to ask "what in the world are you doing here?"
On the other hand, there are several individuals who are outstanding and instinctively know what to do and have a real passion. They are the ones I will align myself with because there are so many things to learn and each table must work as a team and the kitchen needs to work as a team.
And I thought there would be no posturing or politics in school.
First mistake of the day...not leaving enough time for a cup of Joe which would really hit me around 1:30 pm.
A few days earlier it dawned on me that one of my 'scheduled' brunch dates was on the same day as the White Rock Half Marathon so would have to 'volunteer' for another date. At the end of last weeks class Chef had mentioned that showing up to work even if you had not signed up was okay and I knew it would be fun as 6 other classmates were also scheduled to be there. Not one to pass up an opportunity to bond, I showed up, checked in with Chef and was handed a recipe for Cilantro Lime Viniagrette and told to multiply it by 4. What a labor of love. I knew better than to use "olive oil"...I needed the blended oil. After nearly 90 minutes of finely mincing cilantro, finely chopping 4 jalapenos, juicing a dozen limes and blending the dressing, it was certified as okay by Chef.
Where does the time go? Then it was off to making a cilantro pesto and 1/2 way through that a classmate asked if I could provide asssistance - she was in a slight crisis and needed to peel more potatoes for a fried potato garnish. Checked with Chef C. and left him to finish the pesto while I helped Melinda and we got the job done in record time.
In between I swept floors, emptied trash and cleaned up. These tasks are a holdover from my time as a restaurant manager. The kitchen needs empty trash cans prior to service and I'm not one to stand around waiting for Chef to tell me what to do. Just look around..there is always something that needs to be taken care of.
Time for assignments and I was really looking forward to the possibility of waiting tables, running food out, something that would provide another perspective. Uh....no. Ginger, you are on omelets. What? Um, really? I thought you'd want someone else to have a chance to do that? The two Chefs looked at one another, conferred for a moment and decided no, they wanted it this way.
Okey dokey.
So...I made omelets and a couple orders of scrambled eggs. Stood and stood and stood for hours which absolutely kills the legs. What I would have givent to be walking all around since I wasn't going to get in a work out.
The day did provide several learning opportunities and one was that I am going to be very strategic in my pairing up with others as the classes progress. There are a few folks who are not assertive, don't really have the stamina or the desire to do whatever it takes to get the job done, without complaining. It's actually a real study in human nature and what I would give to be able to ask "what in the world are you doing here?"
On the other hand, there are several individuals who are outstanding and instinctively know what to do and have a real passion. They are the ones I will align myself with because there are so many things to learn and each table must work as a team and the kitchen needs to work as a team.
And I thought there would be no posturing or politics in school.
Thursday, November 4, 2010
Halloween
Some photos of things I've been doing lately
.Sugar cookies and chocolate chip cookies.
Cake Pops
Sugar cookies using Star Wars cutters
Pumpkins, brooms, bats and cats...
and ghosts
Tuesday, November 2, 2010
Eggs!
Fact: 6.5 BILLION eggs are produced in the US every single month. 6.5 Billion. Wow. Those chickens have got to be tired.
Eggs are one of God's perfect foods and you would be amazed at the numerous ways those babies can be cooked. Tonight we learned few things that have me thinking about having friends over and trying out some new recipes.
But first....I've kindof been having the pips about school (for those of you who aren't Muellers...the 'pips' is my mom's way of describing what is commonly referred to as the 'blues.' You know, when you are kindof down in the dumps but just don't know why....the pips). So, I'd been having the pips about culinary school because I want to be the 'best' and know how to do everything before class, blah, blah, blah, and finally, after having a few talks with myself and some of my girlfriends who really know me and aren't afraid to tell me like it is, I decided to have an attitude adjustment. You don't go to school to learn something because you already know it...you go to learn because you don't know it. Duh!
Anyway, armed with my new attitude and a hope that the Rangers would win the game tonight to keep the World Series alive, I headed off to class ready to learn all about eggs.
For the few people who've been reading this blog, you already know that I perfected my omelet making skills during the first Brunch of the semester, so I wasn't worried at all about making another omelet. After the omelet, which, thank God I nailed, it was off to over-easy and then over medium eggs. Now, mind you, we get the non-stick pan to work with. No flipper, no egg turner, no spatula. Nothing but the pan. Waffle House, here I come. I can cook an egg on the stove top because I am a mom. Some things you just don't forget. That, and you have to commit to the 'flip.' It's really not that tough if you have enough clarified butter in the pan to keep the egg loose. It's actually pretty cool.
Our table then moved on to prepare the recipes we recieved at the beginning of class. We gathered all of our ingredients (in the world of French cuisine this is referred to as "mise en place" which simply put, means to have everything in front of you prior to cooking in order to keep the process moving along). It really is important. So we "mised" out everything and then strated on our recipes: Grits and Cheddar souffle, Chocolate Souffle, Scotch Eggs (more on this in a moment), Shirred Eggs with Ham.
The Grits and Cheddar souffle rocked...I'm already thinking of when I'm going to make this again knowing that Mr. Man will LOVE it if I add a few peppers or onions or anything else to spice it up. Amazing and so easy it's laughable. The chocolate souffle needed a few more moments in the oven, but again, so easy.
If you know what a 'Scotch Egg' is, you have spent far too much time in Great Britain. It is described as: "A Popular snack or picnic food in Great Britain; a hard-cooked egg, wrapped in breakfast sausage (think Jimmy Dean), then dipped in egg and then bread crumbs, deep fried and then cooked. They make an excellent buffet or brunch item because of their good keeping properties."
Who is kidding who here? Although it looked intriguing, it was actually quite disgusting. I had to give it up for our table because we had a perfectly cooked hard-boiled egg, a nice, thin layer of sausage wrapped around the egg, and it was cooked perfectly. However, I really hope it is the only item I have to spit out during my time in school because it was just to horrible to finish.
Sorry. Truth in blogging here.
All in all...great night. Too bad about the Texas Rangers loosing it in Game 5. My hope in myself attending Culinary School is revived, all because of the egg.
Eggs are one of God's perfect foods and you would be amazed at the numerous ways those babies can be cooked. Tonight we learned few things that have me thinking about having friends over and trying out some new recipes.
But first....I've kindof been having the pips about school (for those of you who aren't Muellers...the 'pips' is my mom's way of describing what is commonly referred to as the 'blues.' You know, when you are kindof down in the dumps but just don't know why....the pips). So, I'd been having the pips about culinary school because I want to be the 'best' and know how to do everything before class, blah, blah, blah, and finally, after having a few talks with myself and some of my girlfriends who really know me and aren't afraid to tell me like it is, I decided to have an attitude adjustment. You don't go to school to learn something because you already know it...you go to learn because you don't know it. Duh!
Anyway, armed with my new attitude and a hope that the Rangers would win the game tonight to keep the World Series alive, I headed off to class ready to learn all about eggs.
For the few people who've been reading this blog, you already know that I perfected my omelet making skills during the first Brunch of the semester, so I wasn't worried at all about making another omelet. After the omelet, which, thank God I nailed, it was off to over-easy and then over medium eggs. Now, mind you, we get the non-stick pan to work with. No flipper, no egg turner, no spatula. Nothing but the pan. Waffle House, here I come. I can cook an egg on the stove top because I am a mom. Some things you just don't forget. That, and you have to commit to the 'flip.' It's really not that tough if you have enough clarified butter in the pan to keep the egg loose. It's actually pretty cool.
Our table then moved on to prepare the recipes we recieved at the beginning of class. We gathered all of our ingredients (in the world of French cuisine this is referred to as "mise en place" which simply put, means to have everything in front of you prior to cooking in order to keep the process moving along). It really is important. So we "mised" out everything and then strated on our recipes: Grits and Cheddar souffle, Chocolate Souffle, Scotch Eggs (more on this in a moment), Shirred Eggs with Ham.
The Grits and Cheddar souffle rocked...I'm already thinking of when I'm going to make this again knowing that Mr. Man will LOVE it if I add a few peppers or onions or anything else to spice it up. Amazing and so easy it's laughable. The chocolate souffle needed a few more moments in the oven, but again, so easy.
If you know what a 'Scotch Egg' is, you have spent far too much time in Great Britain. It is described as: "A Popular snack or picnic food in Great Britain; a hard-cooked egg, wrapped in breakfast sausage (think Jimmy Dean), then dipped in egg and then bread crumbs, deep fried and then cooked. They make an excellent buffet or brunch item because of their good keeping properties."
Who is kidding who here? Although it looked intriguing, it was actually quite disgusting. I had to give it up for our table because we had a perfectly cooked hard-boiled egg, a nice, thin layer of sausage wrapped around the egg, and it was cooked perfectly. However, I really hope it is the only item I have to spit out during my time in school because it was just to horrible to finish.
Sorry. Truth in blogging here.
All in all...great night. Too bad about the Texas Rangers loosing it in Game 5. My hope in myself attending Culinary School is revived, all because of the egg.
Saturday, October 30, 2010
Halfway there
CAUTION: unusually long blog - this is what you get when I haven't posted in 2 weeks.
We are halfway through semester 1 of Culinary School and I'd like to say that the freak-out moments are fewer, but that wouldn't really be accurate. My life is insanely crazy. Yes, that is like saying crazy crazy, but that is the only way I can describe it.
Two Monday's ago we focused on meat - fabricating (cutting into identifiable portions), beef and pork, and then preparing 5 'plates'. This past Monday was vegetables which included 'mystery basket' and in that basket were vegetables that most Americans shy away from. From this we were challenged to prepare 5 meals.
Back to the meat. What a night. First it's an hour of lecture, followed by 15 very fast minutes of deciding what we, as a 'table', would prepare, and then executing to present to Chef during a specified time. It all sounds so simple, right? Just go into the kitchen and execute. Not so simple. We all question ourselves and it's virtually impossible to taste every single thing that each of us is doing. I'm understanding that fast and accurate knife skills are critical because taking a long time to chop things eats away at precious minutes....minutes that you need toward the end of the class when you are panicking about getting your plating done and to Chef on time. Points off for being late...gggrrrrr. There's no one to blame but yourself when it doesn't go as planned.
Fabricating the pork loin took longer than any of us would have imagined. What the heck is with all of that stringy, silver stuff all over the pork? Also...use more salt than you think you need to use. I'm actually pretty good on the seasoning....my younger classmates have a fear of salt. We are learning.
And don't be deceived by the friendly collard greens, fennel and cauliflower in the 'basket' which was really an ugly gray tub. This Yankee had never even had a collard green much less done anything to them. With them. Whatever. We are taking risks and learning, so that's a check in the plus column.
Trust your gut and remember that you can use every single piece of equipment in the kitchen with reckless abandon because there is a dishwasher on staff and he is responsible for doing all of the dishes. I have got to get over that phobia and just focus on the food. These are the things that go through my mind as I am driving home, while I'm sleeping, when I get up and when I'm working out. I give myself a lot of pep talks these days.
Back to the craziness of my life. After these 7, 8 weeks I'm getting into somewhat of a routine. This is how my week goes:
Monday - wake up. Coffee. On the phone recruiting. Workout at noon, shower,I'm pumped about doing better at school today, iron my uniform, eat, work some more. Leave at 3:30pm and drive through Sonic for a large iced tea which will jack me up enough to get through the next 8 hours, school, back home by 11:45pm, shower, big glass of wine, read, bed by 2 am.
Tuesday - between 8 and 9 am stagger to the coffee pot, 2 hour workout, chiropractor, home by 12:30pm to work all afternoon. I'm tired, but muscle through the day because I'm working off of Sunday nights sleep.
Wednesday - this is the worst day because I wake up feeling like a Mac truck has hit me. Lack of sleep hits. I am super crabby with a short fuse. No outside appointments are scheduled because I will frighten anyone who comes in contact with me. The 1.5 - 2 hour workout is tough, but I do it. Work conversations are as short as possible. Mr. Man is smart to keep his distance and wisely limits conversation. Bed time can't come quick enough but I have a baking order that needs to be started. Begin to question my sanity.
Thursday - feeling human again; up around 7:30, good, long training day and then I'm on it all day. Baking order to finish but at least I have the energy to take care of it before and after preparing dinner. Am getting used to the ugly dark circles under my eyes. Sunglasses help.
Friday - Wake to the sound of husband in the shower and wonder how it can already be morning. Before my feet hit the ground already thinking of my training schedule and what calls I have to make and what baking orders need to be delivered. Weekly client conference call at 8 am while having that first cup of coffee, back to the kitchen to finish packaging decorated sugar cookies, another phone call, and then off to deliver the cookies and then hit the post office to ship cookies. To the Y for a 1.5 hour workout, to Walmart for Halloween candy, then back to the office to work and think about what to do for dinner. Thank God Mr. Man calls and suggests dinner out.
Saturday and Sunday are spent on long training sessions and either baking or practicing what we've learned in school or trying out new things. Last weekend was Roasted Butternut Squash soup and this weekend I'll make a cheesecake for a friend and also prepare something to take to a neighborhood get-together prior to the Trick or Treaters coming out. Mr. Man really liked the soup so I'll make that again and take some to school to count as one of my show and tell items that prove I've been practicing at home.
In between I'm trying to stay in touch with friends and family, do the laundry, clean, cook and be the June Cleaver I secretly want to be. Mr. Man's daughter, Ashley, had a darling baby boy two weeks ago and he's adorable. My daughter, Honey Girl, is expecting baby #2 again in late March / early April and I can't even think about the logistics of that blessed event. Our wonderful daughter-in-law, Jackie, graduated from the French Culinary School this past week. She's now insisting that we all refer to her as Chef Jackie and you know that I will because at some point I'll graduate.
Do you think I can get the grandchildren to call me Chef Gigi?
We are halfway through semester 1 of Culinary School and I'd like to say that the freak-out moments are fewer, but that wouldn't really be accurate. My life is insanely crazy. Yes, that is like saying crazy crazy, but that is the only way I can describe it.
Two Monday's ago we focused on meat - fabricating (cutting into identifiable portions), beef and pork, and then preparing 5 'plates'. This past Monday was vegetables which included 'mystery basket' and in that basket were vegetables that most Americans shy away from. From this we were challenged to prepare 5 meals.
Back to the meat. What a night. First it's an hour of lecture, followed by 15 very fast minutes of deciding what we, as a 'table', would prepare, and then executing to present to Chef during a specified time. It all sounds so simple, right? Just go into the kitchen and execute. Not so simple. We all question ourselves and it's virtually impossible to taste every single thing that each of us is doing. I'm understanding that fast and accurate knife skills are critical because taking a long time to chop things eats away at precious minutes....minutes that you need toward the end of the class when you are panicking about getting your plating done and to Chef on time. Points off for being late...gggrrrrr. There's no one to blame but yourself when it doesn't go as planned.
Fabricating the pork loin took longer than any of us would have imagined. What the heck is with all of that stringy, silver stuff all over the pork? Also...use more salt than you think you need to use. I'm actually pretty good on the seasoning....my younger classmates have a fear of salt. We are learning.
And don't be deceived by the friendly collard greens, fennel and cauliflower in the 'basket' which was really an ugly gray tub. This Yankee had never even had a collard green much less done anything to them. With them. Whatever. We are taking risks and learning, so that's a check in the plus column.
Trust your gut and remember that you can use every single piece of equipment in the kitchen with reckless abandon because there is a dishwasher on staff and he is responsible for doing all of the dishes. I have got to get over that phobia and just focus on the food. These are the things that go through my mind as I am driving home, while I'm sleeping, when I get up and when I'm working out. I give myself a lot of pep talks these days.
Back to the craziness of my life. After these 7, 8 weeks I'm getting into somewhat of a routine. This is how my week goes:
Monday - wake up. Coffee. On the phone recruiting. Workout at noon, shower,I'm pumped about doing better at school today, iron my uniform, eat, work some more. Leave at 3:30pm and drive through Sonic for a large iced tea which will jack me up enough to get through the next 8 hours, school, back home by 11:45pm, shower, big glass of wine, read, bed by 2 am.
Tuesday - between 8 and 9 am stagger to the coffee pot, 2 hour workout, chiropractor, home by 12:30pm to work all afternoon. I'm tired, but muscle through the day because I'm working off of Sunday nights sleep.
Wednesday - this is the worst day because I wake up feeling like a Mac truck has hit me. Lack of sleep hits. I am super crabby with a short fuse. No outside appointments are scheduled because I will frighten anyone who comes in contact with me. The 1.5 - 2 hour workout is tough, but I do it. Work conversations are as short as possible. Mr. Man is smart to keep his distance and wisely limits conversation. Bed time can't come quick enough but I have a baking order that needs to be started. Begin to question my sanity.
Thursday - feeling human again; up around 7:30, good, long training day and then I'm on it all day. Baking order to finish but at least I have the energy to take care of it before and after preparing dinner. Am getting used to the ugly dark circles under my eyes. Sunglasses help.
Friday - Wake to the sound of husband in the shower and wonder how it can already be morning. Before my feet hit the ground already thinking of my training schedule and what calls I have to make and what baking orders need to be delivered. Weekly client conference call at 8 am while having that first cup of coffee, back to the kitchen to finish packaging decorated sugar cookies, another phone call, and then off to deliver the cookies and then hit the post office to ship cookies. To the Y for a 1.5 hour workout, to Walmart for Halloween candy, then back to the office to work and think about what to do for dinner. Thank God Mr. Man calls and suggests dinner out.
Saturday and Sunday are spent on long training sessions and either baking or practicing what we've learned in school or trying out new things. Last weekend was Roasted Butternut Squash soup and this weekend I'll make a cheesecake for a friend and also prepare something to take to a neighborhood get-together prior to the Trick or Treaters coming out. Mr. Man really liked the soup so I'll make that again and take some to school to count as one of my show and tell items that prove I've been practicing at home.
In between I'm trying to stay in touch with friends and family, do the laundry, clean, cook and be the June Cleaver I secretly want to be. Mr. Man's daughter, Ashley, had a darling baby boy two weeks ago and he's adorable. My daughter, Honey Girl, is expecting baby #2 again in late March / early April and I can't even think about the logistics of that blessed event. Our wonderful daughter-in-law, Jackie, graduated from the French Culinary School this past week. She's now insisting that we all refer to her as Chef Jackie and you know that I will because at some point I'll graduate.
Do you think I can get the grandchildren to call me Chef Gigi?
HAPPY HALLOWEEN!!
Friday, October 15, 2010
Reality Check
I was feeling pretty positive following Monday's night of chicken; several of the items our table presented for evaluation were good and in the debrief following the night Chef told us (I should have taken this as a WARNING:) that he grades tough. But...in my chicken enduced high, I didn't listen.
Just like a scary movie you don't want to watch but find you can't pull yourself away from, I just had to log in to the school online grading system to check my class grade.
Thinking that I would certainly get a better grade than the 80 I received for the prior week I quickly went to week 6 and ..... what!? 78. That's right. 78.
Okay. Here's the real deal. I was terrible in high school, and when I say terrible, I mean really bad. Didn't care. Didn't study. Did NOT want to be there. There were maybe 400 in my graduating class and I graduated roughly # 382. I kid you not. My grades were so bad that I destroyed the only copy I had of my transcripts. The fact that I graduated was the only thing that mattered to me because I wasn't going to college anyway. It didn't matter.
But now it does.
That grade has driven me absolutely crazy all week and I was miserable on Tuesday. So miserable that I cried during GLEE. What? I am not a crier. At all. Imagine what I could have done with my life if I had cared this much during high school? Oh where was the passion then?
Then I started reading Kitchen Confidendial and now everything is making sense to me. I am the problem. Not my cooking. Me. My mouth and probably everything about the way I am.
There is a heiarchy in the kitchen, a heiarchy I was unaware of. We are to do what we are told, I don't believe questions are really encouraged, and we are to be quick, efficient and CLEAN and tidy. I must possess a new strategy. No more laughing or talking. It's work fast and be efficient. If another student asks me a question I will suggest they go ask Chef for the answer.
My only fear is that my head will explode. But....if I get a higher grade next week by zipping my mouth, keeping my area very clean and not asking a lot of question, I will have solved the mystery.
The food I prepare is good - I think they just don't like me.
Just like a scary movie you don't want to watch but find you can't pull yourself away from, I just had to log in to the school online grading system to check my class grade.
Thinking that I would certainly get a better grade than the 80 I received for the prior week I quickly went to week 6 and ..... what!? 78. That's right. 78.
Okay. Here's the real deal. I was terrible in high school, and when I say terrible, I mean really bad. Didn't care. Didn't study. Did NOT want to be there. There were maybe 400 in my graduating class and I graduated roughly # 382. I kid you not. My grades were so bad that I destroyed the only copy I had of my transcripts. The fact that I graduated was the only thing that mattered to me because I wasn't going to college anyway. It didn't matter.
But now it does.
That grade has driven me absolutely crazy all week and I was miserable on Tuesday. So miserable that I cried during GLEE. What? I am not a crier. At all. Imagine what I could have done with my life if I had cared this much during high school? Oh where was the passion then?
Then I started reading Kitchen Confidendial and now everything is making sense to me. I am the problem. Not my cooking. Me. My mouth and probably everything about the way I am.
There is a heiarchy in the kitchen, a heiarchy I was unaware of. We are to do what we are told, I don't believe questions are really encouraged, and we are to be quick, efficient and CLEAN and tidy. I must possess a new strategy. No more laughing or talking. It's work fast and be efficient. If another student asks me a question I will suggest they go ask Chef for the answer.
My only fear is that my head will explode. But....if I get a higher grade next week by zipping my mouth, keeping my area very clean and not asking a lot of question, I will have solved the mystery.
The food I prepare is good - I think they just don't like me.
Tuesday, October 12, 2010
Winding Down
The very best aspect of Culinary School is that once Chef starts the lecture, there is nothing else. In an instant, there goes any thought of work, laundry, to-do lists and have-to's...nothing is important with the exception of what Chef is saying and what must be accomplished during the next 5+ hours. It's incredibly liberating and terrifying, all at the same time.
Tonight was all about poultry fabrication, which means taking 1 whole chicken and cutting it into 8 beautiful pieces and all of the ways to cook and prepare said chicken. Well, not all of the ways because believe you me, there are hundreds of ways to cook and prepare chicken. Just ask my mom.
Tonight we practiced four of them; pan frying, roasting, braising and poaching, which always make me kind of gag because I have yet to eat anything poached that was savory. It just is not high on my list of ways to prepare ANYTHING. We also prepared a salad a couple of sauces, rice and Duchess potatoes.
There 's just something about being in the kitchen with all of the madness, the hum of people working, conferring and figuring out what do to that really warms and invigorates me. It's strange how it happens and all of the emotions that go coursing through me as I work with two other students to prepare our meals. We are a team/table and we must work together as a table and all of the tables have to work together as a kitchen.
I am finding that I want all of the answers and to know how to do everything, now and I get a little frustrated with myself when I don't/can't do/have them.
Example - I am a pretty safe cook, and what I mean by that is that I have a palate of flavors that I have worked with over the years that I'm comfortable with and I've been just fine when having guests to our home. It's worked for me. Well...my class mates have their own palates and guess what? They are different than mine. It's forcing me to do things outside of my comfort zone and to expand my senses to enjoy flavors that others really enjoy, like curry, for example. I'm not saying this is bad, it's just an observation. I'm learning to get comfortable with it, although, not fast enough for my liking but tonight I trusted, embraced my fear of some flavors and went with it. That learning paid off.
We did well...there were a few tense moments, but we pulled it together and presented all of our plates. The entire kitchen was late (collective gasp!), and our table was the last. It's a balancing act and we are working it out and learning. Our salad was "very" good; our pan fried chicken over-done (I won't get into why, although it did have to do with stopping to clean our table and being forced to walk away from the chicken frying in the pan...'nuff said and lesson learned), roasted chicken a tad overdone, poached chicken overdone, as was everyone's, although our tarragon sauce was the best and our braise along with the curry sauce was the best of the night and Chef had every student try it. Our rice was seasoned perfectly. So....we did okay.
My personality is coming out more and more and that just can't be helped and maybe I don't want to hide it. I'm trying so hard to not be "Miss Bossy Boss," and at the same time I'm being true to myself. Why is it that at 49 I still need to know that I'm okay? Where does that come from and why, I ask myself, does it even matter?
It hit me that Chef had caught a glimpse of the true me when, during our de-brief after we had cleaned up and met again in the lecture area, he was explaining to us that next week's class would be about beef. Chef, jokingly said, "we'll turn Marcus (the only guy in our class), loose with a knife to cut up a half of a cow, and then quipped, "no....we'll let Ginger go after it," and then he did the classic stabbing motion that most folks equate with the Alfred Hitchcock thriller Psycho! WTH...really? Seriously? This does not bode well for my grade...
They won't throw me out...I have too many more classes to take, and, just like a bad penny, I'll keep turning up.
Tonight was all about poultry fabrication, which means taking 1 whole chicken and cutting it into 8 beautiful pieces and all of the ways to cook and prepare said chicken. Well, not all of the ways because believe you me, there are hundreds of ways to cook and prepare chicken. Just ask my mom.
Tonight we practiced four of them; pan frying, roasting, braising and poaching, which always make me kind of gag because I have yet to eat anything poached that was savory. It just is not high on my list of ways to prepare ANYTHING. We also prepared a salad a couple of sauces, rice and Duchess potatoes.
There 's just something about being in the kitchen with all of the madness, the hum of people working, conferring and figuring out what do to that really warms and invigorates me. It's strange how it happens and all of the emotions that go coursing through me as I work with two other students to prepare our meals. We are a team/table and we must work together as a table and all of the tables have to work together as a kitchen.
I am finding that I want all of the answers and to know how to do everything, now and I get a little frustrated with myself when I don't/can't do/have them.
Example - I am a pretty safe cook, and what I mean by that is that I have a palate of flavors that I have worked with over the years that I'm comfortable with and I've been just fine when having guests to our home. It's worked for me. Well...my class mates have their own palates and guess what? They are different than mine. It's forcing me to do things outside of my comfort zone and to expand my senses to enjoy flavors that others really enjoy, like curry, for example. I'm not saying this is bad, it's just an observation. I'm learning to get comfortable with it, although, not fast enough for my liking but tonight I trusted, embraced my fear of some flavors and went with it. That learning paid off.
We did well...there were a few tense moments, but we pulled it together and presented all of our plates. The entire kitchen was late (collective gasp!), and our table was the last. It's a balancing act and we are working it out and learning. Our salad was "very" good; our pan fried chicken over-done (I won't get into why, although it did have to do with stopping to clean our table and being forced to walk away from the chicken frying in the pan...'nuff said and lesson learned), roasted chicken a tad overdone, poached chicken overdone, as was everyone's, although our tarragon sauce was the best and our braise along with the curry sauce was the best of the night and Chef had every student try it. Our rice was seasoned perfectly. So....we did okay.
My personality is coming out more and more and that just can't be helped and maybe I don't want to hide it. I'm trying so hard to not be "Miss Bossy Boss," and at the same time I'm being true to myself. Why is it that at 49 I still need to know that I'm okay? Where does that come from and why, I ask myself, does it even matter?
It hit me that Chef had caught a glimpse of the true me when, during our de-brief after we had cleaned up and met again in the lecture area, he was explaining to us that next week's class would be about beef. Chef, jokingly said, "we'll turn Marcus (the only guy in our class), loose with a knife to cut up a half of a cow, and then quipped, "no....we'll let Ginger go after it," and then he did the classic stabbing motion that most folks equate with the Alfred Hitchcock thriller Psycho! WTH...really? Seriously? This does not bode well for my grade...
They won't throw me out...I have too many more classes to take, and, just like a bad penny, I'll keep turning up.
Tuesday, October 5, 2010
Playing Catch-Up
Even though the past several weeks have gone by in a blur, they have at least been fun and productive.
I tried out the tart pans CC gave me. They had belonged to her mom, Jane, so they are very special to me.
A friend order 2 dozen cookies for a baby shower....Teddy Bears and
ducks.
And, I made a Strawberry cake, 4 layers high, for a dear friend's birthday...
which provided a great learning experience...soft cake, like strawberry, begins to lean after a short time.
Diane enjoying her girlfriends singing Happy Birthday to her.
Throw in school, work, training and life and you get the picture. However, everyone is busy these days and my schedule does not get any sympathy from friends or family. And their right...everyone is over-scheduled and over committed, so quit whining.
Last weeks class was the most terrifying to date. We were told, before leaving class Number 3, that we would be preparing all of the same 'proteins' (aka meat...chicken, pork, fish, shrimp, etc.), as we had been taught the week before, but this time we were going to have to "plate" the food. That means not only would we be responsible for thoroughly cooking the chicken, etc., but we would have to take care with the presentation of the food and also prepare additional dishes to accompany the protein. WHAT?!
I was so not prepared for that curve ball. The class was split into three groups (tables), and expected to work together to prepare the 'menu', prepare the dishes and we would have 2 windows of time in which we would, as a team, take the food to chef Loy to be evaluated, and tasted. Are you kidding me?
It felt as if I woke up smack dab in the middle of a movie and had to figure out the beginning from just a few snapshots. Gone was the hand holding and the kid gloves. We were out there on our own.
Our table did well. We presented all of our dishes, although they weren't all wonderful. We did get complimented on our braised chicken leg and the seasoning of our pork, but our plating and use of additional color and seasoning needs work. I'm figuring out that risk taking is a good thing and that once we get really comfortable in the kitchen things may go much smoother.
This past Sunday I earned 8 lab hours by prepping for and working the Brunch that is held every other weekend while class is in session. Yesterday was the first Brunch of the semester and it went off without a hitch. I awoke to the alarm clock screaming at 5 am and by 6:05 AM was driving down the street, on my way to school. Could not be late.
When I arrived, a few minutes before 7 am, the entire kitchen and dining room were a buzz with activity and I quickly threw on my hat and apron, washed my hands and checked in with Chef. Soon three of my classmates showed up and I was immediately at ease, cutting board in front of me and knife in hand, Dayna and Laura sharing the prep table with me.
All of the tasks were written out on two enormous white boards that are hung on the wall and I saw Chef crossing tasks off as they were accomplished. I was assigned to make the 'signature' Lemon Thyme Vinaigrette and Ranch Dressing. Then I cracked and emulsified 9 dozen eggs. As I as cracking the eggs, two at a time, mind you, I was beginning to pity the poor soul who would be assigned to the omelet station. You know how, at every brunch, there is a long line of guests waiting for their 'made to order' omelet, with anything and everything they want in it? That was my worst nightmare. From the day I signed up to participate at the brunch I silently recited a little prayer..."Dear God, please, I am asking you, please do not put me on the omelet station. Thank you."
As the morning wore on I tried to make myself relevant...I emptied trash cans, swept the floor, asked Chef what else I could do and tried to be as efficient as possible. Soon Chef Ann was coming around with the assignments. "What's your name?" she asked. "Ginger," I answered. "You are on omelets." "Really? Are you sure?"
Oh my gosh. Are you kidding me? I honestly had to laugh at the irony. There I was, cracking eggs for the sorry son of a gun who was going to make the omelets and all along, it was me. Life is funny that way.
Later on Chef W. had me follow him out to the front and showed me how to make omelets using only the pan and lots of wrist action. "You know why people love our omelets?" he asked. Wisely I just looked at him. "Butter. They love us because of the clarified butter." Okay then.
I can report that it all went well, No burnt omelets, nothing brought back to me, no screaming or crying and the line was never out of control. My life line was Jeff, a CP2 which means he has one more semester of experience than I do, although I don't think he had ever been on the omelet station. During the post-brunch meeting we did find out that three very large parties (20, 13 and 10), were all no-shows, so it could have been much busier. And, one of the comment cards said "very fluffy omelets," and then entire group of students clapped and cheered.
I survived, learned a ton, and was reminded of why I love the food industry.
Tuesday, September 21, 2010
Week 3 and other stuff
Tonight's class was exactly what I imagined Culinary School to be about. We pan seared, steamed, poached, boiled, braised, deep fried, pan fried, grilled, sauteed, and chopped our way through potatoes, fish, onions, chicken, pork chops, zucchini and I know I'm leaving something out but it's 12:14 AM and I'm tired. What a wonderful night!
I arrived at school about an hour before class and since I had already completed my homework and the required reading assignment, thought I would lend a hand to Chef Katie who was getting everything ready for our class. I washed up and then asked if I could help and fortunately she said yes. Easy stuff, yes, but since she's suffering with allergies deep down I believe she appreciated the help. I was also able to set up the sinks and get a feel for what we were going to be doing tonight.
Our 'teacher' tonight was a new chef (to me, new), and after having us all go into the kitchen to chop and slice up our carrots, potatoes, onions and celery, we all swore that we would practice our chopping skills at home this week. YES, I will do that. Oh my gosh...going out of town was lovely but now it's Game On and I need to be practicing something every day.
Next up was a lecture that took 1:10 and yes, I learned so much. We were then divided into 2 groups and for the next 2 hours we practiced cooking techniques. Amazing how well I cook at home, and then I am thrown into a situation where I'm having a difficult time determining which burner goes with which knob....ugh. My pan seared chicken was over cooked (should have trusted my gut); my sauteed shrimp...overcooked. My sauteed onions could have gone a little longer; the poached fish, uhhhh...overdone. Steamed carrots, good. Steamed shrimp...over done. Good grief. Things were going downhill and fast. I've never in my life poached an egg and yes....a tad overdone. Oh my....what in the world? I'm beginning to question my cooking skills, big time!
Round 2 and I'm in the main kitchen with the braising, grilling and frying.
Our group had to braise 3 chicken legs. Okay, I am all over this because THIS type of cooking I do, and do well. I assigned myself to the braising and did a really good job, with the exception of not adding enough salt. I can live with that.
Pan fried fish...nicely done. Breading consistent all over. A little over done around the edges, but overall good. Deep fried chicken tender...perfectly cook. Needed more salt before breading but otherwise, perfect. French fries...nice. Grilled zucchini...just a tad undercooked. Grilled pork chop...'nicely seasoned.' Need to not move it once it's on the pan and press down a little on side 2 to make good sear marks. Deep fried, breaded onions...the 'best of the night.' One of the chefs wanted them to eat! Whoo Hoo! I was so happy to have done something right.
Before leaving for the night we were advised to practice all of the techniques and to look at photos of plated food. Next week will be much faster and we will have to do everything again and meet specific timelines. Wow....I'm excited!
This week also has several baking orders for me to fill and I'm looking forward to being home for a while and cooking.
I love taking trips to see Honey Girl and Mr. Squishy and my wonderful, patient and delightful son-in-law, but it makes me wish they lived closer.
I arrived at school about an hour before class and since I had already completed my homework and the required reading assignment, thought I would lend a hand to Chef Katie who was getting everything ready for our class. I washed up and then asked if I could help and fortunately she said yes. Easy stuff, yes, but since she's suffering with allergies deep down I believe she appreciated the help. I was also able to set up the sinks and get a feel for what we were going to be doing tonight.
Our 'teacher' tonight was a new chef (to me, new), and after having us all go into the kitchen to chop and slice up our carrots, potatoes, onions and celery, we all swore that we would practice our chopping skills at home this week. YES, I will do that. Oh my gosh...going out of town was lovely but now it's Game On and I need to be practicing something every day.
Next up was a lecture that took 1:10 and yes, I learned so much. We were then divided into 2 groups and for the next 2 hours we practiced cooking techniques. Amazing how well I cook at home, and then I am thrown into a situation where I'm having a difficult time determining which burner goes with which knob....ugh. My pan seared chicken was over cooked (should have trusted my gut); my sauteed shrimp...overcooked. My sauteed onions could have gone a little longer; the poached fish, uhhhh...overdone. Steamed carrots, good. Steamed shrimp...over done. Good grief. Things were going downhill and fast. I've never in my life poached an egg and yes....a tad overdone. Oh my....what in the world? I'm beginning to question my cooking skills, big time!
Round 2 and I'm in the main kitchen with the braising, grilling and frying.
Our group had to braise 3 chicken legs. Okay, I am all over this because THIS type of cooking I do, and do well. I assigned myself to the braising and did a really good job, with the exception of not adding enough salt. I can live with that.
Pan fried fish...nicely done. Breading consistent all over. A little over done around the edges, but overall good. Deep fried chicken tender...perfectly cook. Needed more salt before breading but otherwise, perfect. French fries...nice. Grilled zucchini...just a tad undercooked. Grilled pork chop...'nicely seasoned.' Need to not move it once it's on the pan and press down a little on side 2 to make good sear marks. Deep fried, breaded onions...the 'best of the night.' One of the chefs wanted them to eat! Whoo Hoo! I was so happy to have done something right.
Before leaving for the night we were advised to practice all of the techniques and to look at photos of plated food. Next week will be much faster and we will have to do everything again and meet specific timelines. Wow....I'm excited!
This week also has several baking orders for me to fill and I'm looking forward to being home for a while and cooking.
I love taking trips to see Honey Girl and Mr. Squishy and my wonderful, patient and delightful son-in-law, but it makes me wish they lived closer.
Monday, September 13, 2010
Culinary School, Day 2 recap
Today was my second class and the topic was "Stock," which meant we were going to make stock and we clarified butter, but that was a huge second to the stock. I was grouped with two other delightful women in the class (out of 13 there are only 2 men), and when you are on a team that means that you divide and conquer, and that also means that you are the boss of you. Not the group. You. Ummm, yea. I don't think I like that.
My 45 minute drive home allowed me time to digest what transpired in class, to review what I did right/wrong, and what I would change next time. The drive allowed me a few revelations which, based on Mr. Man's reaction, are probably revelations only to me:
1.) I prefer working alone to working on a team.
2.) I am competitive.
3.) I have absolutely no idea how I am going to run my recruiting business, run my baking business, train for an Ironman distance triathlon and be successful in culinary school, much less do everything else I do at home and keep my family and friends in my life. What in the heck was I thinking?
Efficiency is going to have to become second nature to me. No more piles of Ginger stuff laying around the house. Touch something once and be done with it. Volunteering to do anything and everything is over and for one of the first times in my life I am going to have to really focus on myself.
Because my class meets only 1 time a week, a great deal of my success will be up to me. That means that everything I learn in class needs to be practiced at home. Practiced. Time set aside to chop, slice, cube, simmer, and stir. Chapters read, techniques practiced. Stock made.
This is new for me and to be honest, a little bit of a shock. But, better to realize this week 2 than week 12, right?
Three times a semester I have to participate in the Sunday brunch from 7 am to 3 pm. At the school, fed, uniformed, with my knives ready to do whatever Chef tells me to do. If I don't practice my inability will be front and center for everyone to see and hear about. Greatest fear? Getting yelled at for not making the right sized cuts of potatoes and carrots!
Now I'll try to calm down, finish my glass of wine and take comfort in the fact that Julia Child had so much to learn and learn she did. I will be fearless! Just like Julia.
My 45 minute drive home allowed me time to digest what transpired in class, to review what I did right/wrong, and what I would change next time. The drive allowed me a few revelations which, based on Mr. Man's reaction, are probably revelations only to me:
1.) I prefer working alone to working on a team.
2.) I am competitive.
3.) I have absolutely no idea how I am going to run my recruiting business, run my baking business, train for an Ironman distance triathlon and be successful in culinary school, much less do everything else I do at home and keep my family and friends in my life. What in the heck was I thinking?
Efficiency is going to have to become second nature to me. No more piles of Ginger stuff laying around the house. Touch something once and be done with it. Volunteering to do anything and everything is over and for one of the first times in my life I am going to have to really focus on myself.
Because my class meets only 1 time a week, a great deal of my success will be up to me. That means that everything I learn in class needs to be practiced at home. Practiced. Time set aside to chop, slice, cube, simmer, and stir. Chapters read, techniques practiced. Stock made.
This is new for me and to be honest, a little bit of a shock. But, better to realize this week 2 than week 12, right?
Three times a semester I have to participate in the Sunday brunch from 7 am to 3 pm. At the school, fed, uniformed, with my knives ready to do whatever Chef tells me to do. If I don't practice my inability will be front and center for everyone to see and hear about. Greatest fear? Getting yelled at for not making the right sized cuts of potatoes and carrots!
Now I'll try to calm down, finish my glass of wine and take comfort in the fact that Julia Child had so much to learn and learn she did. I will be fearless! Just like Julia.
Culinary School update
Day one was interesting, nerve wracking and what I remember the most is being so hot that I just wanted to go into the walk in and throw myself against the cold metal floor. Ugh. I'm already dreading next summer.
Class 2 is tonight - stock. Ought to be interesting and I'll regret not having had practiced my chopping skills more.
Class 2 is tonight - stock. Ought to be interesting and I'll regret not having had practiced my chopping skills more.
Tuesday, September 7, 2010
Fulfilling Dreams
What do you want to be when you grow up?
Remember being asked that as a kid and not knowing how in the world to respond? When I was little I had the cutest nurses outfit, complete with a Clara Barton cape and small nurse kit, so naturally, the idea of being a nurse was very cool, especially if I got to wear the cape.
Fast forward to high school and during my senior year, for 1 semester, I actually considered life as an Accountant. Really. Even though I had gone to Summer School for failing Freshman Algebra, the whole balance sheet thing made perfect sense to me till I failed the final and received a big F on my report card.
Okay, the restaurant business was looking better and better, especially after I earned the coveted Broiler Chef certification and then moved on to Crew Chief and ultimately Assistant Manager.
But something was still missing. My Uncle Paul, while visiting our family, opened my mind to the possibility of attending culinary school and becoming a professional chef. Encouraged, I talked my way into an apprentice chef position at a big hotel and applied for and was accepted into culinary school. I quit my job at the restaurant and felt that for the first time in my young life I knew where I was going and what I was doing.
(que the sound of screeching tires)
Not so fast. Life had other plans for me and I set aside the dream and went back to my reliable job at the steakhouse and life kept moving on.
Twenty-nine years and 3 careers later, I am now ready to fulfill my dream of becoming a chef....actually, a Pastry Chef. Last night was the first class in a 16 month program at the Culinary School of Ft. Worth and it was thrilling. I was terrified and thrilled at the same time, worried that I would get yelled at by the chef just like Gordon Ramsey does to the contestants on Hell's Kitchen.
Along with my usual posts about what I've baked, I'll be writing about my experiences at school all the while thanking my dear daughter-in-law, Jackie, for inspiring me to do what I love and to just go for it. Your courage, Jackie, in leaving your career and diving into the Frech Culinary Institute is remarkable and inspiring, and I can't wait to see you in November to trade stories with you.
I'm so thankful to all of the people along the way who've encouraged me to keep baking and to my wonderful husband for his support and encouraging words as I was pulling out of the driveway last night on my way to that first class...."Remember, Ginger...God gave you two ears and one mouth. Listen twice as much as you talk" Yes dear. My father's words are always with me.
Me and my first teacher, my MomFriday, September 3, 2010
Run Proud
About 12 years ago, through mutual friends, I met Diane Proud, one of the leading triathletes and duathletes in the DFW area. We had a number of things in common, top of which was we had been mom's early in our life and had spent a significant number of years raising our children as single moms.
She impressed me with her strength, drive and attitude.
One the top is Diane Proud.
Early in 2009 Diane was Diagnosed with ALS but is fighting, fighting and just won't give in.
Every month several of us get together to remind ourselves what life is really about. Friends, laughter and love.
Below is an article about Diane. Please help support her and all those battling ALS.
She impressed me with her strength, drive and attitude.
One the top is Diane Proud.Sandy Richard, Janice Singer, Carla Hoffman
Alma Darrensberg, Stacy Dannels, Mary Lessor, Ginger Blazek
Early in 2009 Diane was Diagnosed with ALS but is fighting, fighting and just won't give in.
Every month several of us get together to remind ourselves what life is really about. Friends, laughter and love.
Below is an article about Diane. Please help support her and all those battling ALS.
Tuesday, August 24, 2010
The Pillowcast Project
Often I wonder if what I'm doing with my life really matters or if it really makes a difference? When I'm out on my bike or running, I have lots of time to think and assess how I spend my time and resources and really start to thinking about what my legacy will be once I'm gone. Will my being here for x number of years make a difference?
Last August a group of people from Cross Timber's Church in Keller went to Kampala, Uganda for 9 days and while there spent time with the founders of God Cares School and the many children and orphans who attend or live at the school. My life was blessed and changed because I was fortunate enough to accompany them on that trip. Those children are in my prayers every day.
One of the women on the trip was Andrea Schmid and the children really touched her. Earlier this year she started something that has taken off like wildfire - the Pillowcase Project. Andrea saw first hand how little the children of Uganda have and she thought, what can I do to make each of these little children feel loved and special? She researched and discovered that a dress could be made with a simple pillowcase and she launched The Pillowcase Project. Several weeks ago she organized a fundraiser and hundreds of dresses from around the country were shipped to her and displayed at the event.
Imagine the love that has gone into making these dresses. The mothers, grandmothers, daughters, aunts and friends who have gathered to give of themselves so these children would have something to call their own.
There were stacks and stacks of dresses in every color imaginable. One could 'sponsor' a dress for a small donation, write a note to the child who would receive the dress and know that with that simple act a child would feel loved.
The Cross Timbers Team left this past Thursday for Uganda and to spend another week with the children at a Bible Camp they have every year. At some point during the week Andrea will distribute dresses to the girls and t-shirts to the boys and I can only imagine the tears that will be shed. My heart will be with all of them.
Imagine, if you will, the little girl who will bring home this darling dress.
My friend, Dave Schmille, shows me one of the dresses he 'sponsored.' Dave has such a loving and generous heart.
Andrea, with the dresses. Please think of my friends this week as they travel throughout Uganda and as they bring love to the children. Hearts will be happy, lives will be forever changed.
Last August a group of people from Cross Timber's Church in Keller went to Kampala, Uganda for 9 days and while there spent time with the founders of God Cares School and the many children and orphans who attend or live at the school. My life was blessed and changed because I was fortunate enough to accompany them on that trip. Those children are in my prayers every day.One of the women on the trip was Andrea Schmid and the children really touched her. Earlier this year she started something that has taken off like wildfire - the Pillowcase Project. Andrea saw first hand how little the children of Uganda have and she thought, what can I do to make each of these little children feel loved and special? She researched and discovered that a dress could be made with a simple pillowcase and she launched The Pillowcase Project. Several weeks ago she organized a fundraiser and hundreds of dresses from around the country were shipped to her and displayed at the event.
Imagine the love that has gone into making these dresses. The mothers, grandmothers, daughters, aunts and friends who have gathered to give of themselves so these children would have something to call their own.
There were stacks and stacks of dresses in every color imaginable. One could 'sponsor' a dress for a small donation, write a note to the child who would receive the dress and know that with that simple act a child would feel loved.
The Cross Timbers Team left this past Thursday for Uganda and to spend another week with the children at a Bible Camp they have every year. At some point during the week Andrea will distribute dresses to the girls and t-shirts to the boys and I can only imagine the tears that will be shed. My heart will be with all of them.
Imagine, if you will, the little girl who will bring home this darling dress. 
My friend, Dave Schmille, shows me one of the dresses he 'sponsored.' Dave has such a loving and generous heart.
Andrea, with the dresses. Please think of my friends this week as they travel throughout Uganda and as they bring love to the children. Hearts will be happy, lives will be forever changed. Thursday, August 19, 2010
Birthday Cake for Linda
When I found out that my sister, Linda, was going to throw a party to celebrate her birthday as well as the birthday of her husband, Eric, it never crossed my mind that I wouldn't be there. She was turning 50 and E was going to be 40. So they threw a 90th Birthday Party!
And, because I wanted to help, it made sense for me to bake a cake and drive it to St. Louis. Right? Makes perfect sense to me. Throw the layers in the back of the Tahoe, blast the A/C and get on up there.
So, after a 10 hour drive, I arrived at Mom and Dad's, had dinner with the parents and my sister, Maggie, her husband and 2 kids, then over to Linda's with the cake to hang out. You see, when you live 600+ miles away from your 5 sisters, you want to see as much of them as possible when you are in the same town.
It did not matter to me that Linda was in her sewing room working on a pair of pants Maggie brought along. It's where she is the happiest. It was just so good to see her.
The next day I made the frosting and iced the enormous carrot cake but did not know that Linda's daughter, Jenelle (an aspiring pastry chef), was preparing a surprise for Linda. A beautifully decorated cake.
It was kindof like Beauty and the Beast. 
Beauty.
For having had no formal training, Jenelle did a magnificent job. Delicious cake with a chocolate hazelnut buttercream.
Suzy was wowed by both cakes!
Yummm...
Dad enjoyed it, too.
And, because I wanted to help, it made sense for me to bake a cake and drive it to St. Louis. Right? Makes perfect sense to me. Throw the layers in the back of the Tahoe, blast the A/C and get on up there.
So, after a 10 hour drive, I arrived at Mom and Dad's, had dinner with the parents and my sister, Maggie, her husband and 2 kids, then over to Linda's with the cake to hang out. You see, when you live 600+ miles away from your 5 sisters, you want to see as much of them as possible when you are in the same town.
It did not matter to me that Linda was in her sewing room working on a pair of pants Maggie brought along. It's where she is the happiest. It was just so good to see her.The next day I made the frosting and iced the enormous carrot cake but did not know that Linda's daughter, Jenelle (an aspiring pastry chef), was preparing a surprise for Linda. A beautifully decorated cake.
It was kindof like Beauty and the Beast. 
Beauty.For having had no formal training, Jenelle did a magnificent job. Delicious cake with a chocolate hazelnut buttercream.
Suzy was wowed by both cakes!
Yummm...
Dad enjoyed it, too.Happy Birthday, Linda and Eric!
Subscribe to:
Posts (Atom)
