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{Basque Stage} Braised Lamb Shank, Goat Cheese Beet Ravioli & Confit Root Vegetables
As some of you may know, I am applying to the Basque Stage Sammic Rising Stars Scholarship. If I win, I get to do a 3-month stage at Xarma restaurant in San Sebastian, Spain! If you follow my blog, you probably already know about my addiction to food and experiencing new cultures, and how excited I get when I can combine the two! As part of my application, I had to create a dish to share. I wanted my dish to represent who I am, as well as my style of cooking.
Posted in Main Course, Meat, Recipes, Restaurants, Sauces, Travel, Updates, Vegetables
Tagged basque stage, beet, braised, carrot, colorado, confit, culinary school, duck fat, french, goat cheese, italian, lamb, ravioli, Sammic, san sebastian, seasonal, spain
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Puree Crecy (Puree of Carrot Soup)
I hope everyone had a great Thanksgiving (or just a great weekend for everyone in other countries)! If you follow me on Twitter you probably saw some of my photos from my family trip to NYC for the holiday. What an exhausting “vacation” it was. If there is anything the Morris family knows how to do is eat their way through any city. We are the type of family that plans the entire trip about where we are going to eat next; rough life for a foodie like me right?! I can thank my Mom for that! I was able to try bone marrow for the first time at Il Vagabondo, which I was very excited about. I ordered the veal shank, which came with a tiny marrow fork right in the top of the shank. I spread it on bread and it was melt-in-your-mouth delicious. I also spent the entire afternoon on Friday going door-to-door of my top 8 dream externship restaurants to talk to chefs and submit my resume and cover letters. As of right now I have three “trails” set up, which is like a working interview for an externship. They are at Eleven Madison Park, The Modern and Bouley. Although, my true dream externship would be to win the Basque Stage and spend 3-6 months in the Basque countryside!
Posted in Recipes, Restaurants, Soup, Travel, Vegetables
Tagged basque stage, bouley, carrot, eleven madison park, escoffier, il vagabondo, puree, recipe, rice, soup, winter
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Rocky Mountain Popcorn {Review + GIVEAWAY Closed}
As a blogger, I have learned the importance of filtering content for your readers. I want my blog to be a place that you all come to for fun, not for spam or ad-focused posts. Unfortunately, the number of spam requests for guest posts is the reason I quit my “Featured Foodie Friday” posts. To ensure that you are all provided with the best content, I only host giveaways with companies that I truly support, which is why I am very excited about pairing up with Rocky Mountain Popcorn!
Posted in Snacks, Updates
Tagged colorado, free, giveaway, gluten-free, non-gmo, popcorn, rocky mountain, whole grain
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Posted in Quotes
Tagged choices, decisions, freedom, inspirational, life, motivational, quote, thorton wilder
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Culinary School Pt.2: Building Flavor & Foundations
This is a very overdue post, sorry for the delay! I finally had a Sunday to lounge on my couch and update you all on my culinary school adventures at Escoffier. We just finished midterms last week. For the practical, we had to fabricate a whole chicken, then prepare two plates of seared chicken breast, potato puree and seasonal vegetable with a veloute, as well as a green salad with a vinaigrette dressing. I chose to French my chicken breasts, which is when you leave in the drummette and clean the bone, as well as slice my chicken to plate, which most other students didn’t. I prepared an herbed honey balsamic vinaigrette for my dressing. I got a 98% on my practical and a 99% on my written, not to shabby!
Posted in Culinary 101, Updates
Tagged culinary school, escoffier, food, french, learning, recipes
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Crispy Baked Chicken w/ Herb Buffalo Sauce
Holy cow have I been busy! Between school and work, I am now a catering production cook for Whole Foods in Boulder, I have not had any time to cook for myself, let alone photograph recipes! I am learning so much between school and work, but I could really use some down time; there are just not enough hours in the day. One thing that has made me a bit more cheerful is the fact that it SNOWED here in Colorado last week!! The ski resorts are starting to all open and I finally get to go snowboarding for the first time after my winter in Hawaii, I can’t wait! I don’t know about you but with snow comes my craving for hot food.
Posted in Main Course, Meat, Recipes, Sauces
Tagged affordable, buffalo, cheap, chicken, fabricating, healthy, hot sauce, recipe, sauce, wings
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Fabricating a Whole Chicken (A How-To)
Today I have another how-to to share with you all. It is something that used to seem so intimidating to me, but now seems so simple. Not only is it rewarding to be able to break down your own chicken, it is much cheaper than buying pre-cut chicken! I was able to buy whole chickens for less than $5 each at King Soopers! If you want free-range chickens it will be a little more expensive, but still nowhere close to the price of pre-cut pieces. I have also grown to enjoy switching up my typical routine of boneless, skinless breasts. There is so much more to a chicken than that!
Posted in Culinary 101, Meat
Tagged chicken, culinary school, DIY, easy, fabrication, frenching, how to, meat
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