With finals for culinary school right around the corner, my classmates and I have been scrambling to lock down our externships. When meeting with my advisor, I was told that I had the potential to pursue something big, even bigger than anything in Colorado. It really got me thinking and motivated me to settle for nothing but the best. I booked my flight to NYC and set up stages at a couple Michelin Starred restaurants, Eleven Madison Park and The Modern. Both stages went great; I was stoked! EMP seemed a little too military-like for me. Only Sous Chefs were allowed to plate the food and you weren’t allowed to talk in the kitchen. The Modern, on the other hand, let their cooks do much more and everyone seemed to be having a great time during service. I was offered a paid externship with The Modern and will be starting in April! I am excited to experience something new and take the next step in my career.
In addition to landing my externship, my Mom’s cookbook was released. Tasting Colorado: Favorite Recipes from the Centennial State showcases the dazzling variety of Colorado’s cuisine, from classic Western fare to innovative fusions of global flavors. Mouthwatering photographs complement 120 recipes both simple and sumptuous from Colorado’s finest Chefs, restaurants, lodges, and bed-and-breakfasts. A few of the recipes include:
- Cowboy Corn Cakes
- Crème Brûlée French Toast
- Bear Creek Smoked Trout Pâté
- Tequila-Lime Salsa (my recipe!)
- Grilled Palisade Peaches, Serrano Ham, and Rocket Salad
- Poblano Chile and Chive Mashed Potatoes
- Buffalo Redeye Stew
- Lobster Mac and Cheese
- Traditional Home-Style Red Chile Pork Tamales
- Chili-Chocolate Bourbon Cake
- Roasted Colorado Peach-Pistachio Brioche Pudding with Ice Cream
The book is now available (call the publisher directly at 800-821-3874 or order on amazon.com – even though amazon says it’s out of stock, it’s not, as they just order and fulfill in small batches). Or if you’re in the Denver area, Michele Morris is offering signed copies if you want to pick it up directly.
To celebrate the release of the book and my new externship, I am hosting a cookbook giveaway for you all!
How to enter:
Leave a comment below letting me know when you have done one of the following (separate comments for each w/ a link to your post!). I will give extra entries for each post that includes this link to the amazon store, just add an additional comment saying you used the link for each post:
- Share the book on Facebook.
- Tweet about the book.
- Share the book on Google+.
- Post the book on Pinterest.
- 1 extra entry per Amazon link used (up to 4 additional entries!)
I will pick a winner after culinary school finals on 2/23/2013!
Here is a sneak peak of one of my favorite recipes from the book, it even tops my infamous Buffalo Chicken Mac & Cheese Casserole!
- 2 (1½ -pound) live lobsters
- 2 cups canola oil
- 1 tablespoon paprika
- 12 ounces elbow macaroni
- ½ cup white wine
- ½ cup white wine vinegar
- 1 tablespoon black peppercorns
- 1 large shallot, sliced
- ½ cup heavy cream
- 24 tablespoons (3 sticks) butter, cut into cubes
- Salt and white pepper
- 8 tablespoons butter
- 8 ounces mascarpone cheese
- Chervil, for garnish (optional)
- Heat a large pot of salted water over high heat until boiling. While waiting for water to boil, remove the tails and claws from the lobster. When the water comes to a boil, turn off the heat, add the tails and claws, and cover. Let the tails sit in the boiling water for 6 minutes, then remove and plunge them into an ice bath. After another 2 minutes, remove the claws and plunge them into the ice bath.
- When the lobster parts are cool, remove the meat from the shells, reserving the shells. Chop the meat into large pieces and refrigerate until ready to use.
- Place the lobster bodies and the reserved shells in a large pot and cover with 2 cups of oil. Heat until nearly boiling, then turn off the heat and let sit for 10 minutes. Add the paprika and let rest for 30 minutes. Strain through a fine-mesh strainer into a large bowl, discard solids, and set the oil aside until ready to use.
- While the lobster is resting, cook the macaroni in salted boiling water until very al dente (an extra-firm bite); test often as brands vary in cooking time. Drain and set aside.
- Place the white wine, vinegar, peppercorns, and shallots in a nonreactive pan, such as stainless steel, over medium heat and simmer until nearly dry. Add the heavy cream and reduce by two-thirds.
- Slowly whisk in the cubed butter, one piece at a time, until fully emulsified. Strain through a fine-mesh strainer into a medium bowl, discard solids, and set the bowl over another bowl of warm water to hold the sauce warm until ready to use.
- Melt the remaining 8 tablespoons of butter in a large saucepan over medium heat and add the mascarpone, stirring until melted.
- Add the cooked lobster, stir, and heat until warm. Add the cooked pasta and heat until just warmed through. Stir in the wine sauce and season with salt and white pepper to taste. Divide evenly among four serving bowls; garnish with chervil and drizzle with the reserved lobster oil.