Sushi Rice & Spicy Tuna for Sushi
While making unbelievable amounts of sushi at school the other night, it dawned on me that I have never shared any sushi recipes with you all. I was actually pretty surprised in myself, especially after working at Morimoto and telling you all about it! I promise I am here to make up for it with my spicy tuna and sushi rice recipes, as well as some cool tricks I learned in school.
Culinary School Pt. 3: Global Cuisines
The days have been ticking by quickly, only six weeks until final exams! The past couple of months have been really exciting. We have been spending time learning about each country’s cuisine and historical background. This was the area of the program that I was most excited to learn; which makes sense considering my love of traveling. This was as close to being in each place as I could get… for now!
Roasted Garlic (A How-To)
Hello everyone! Welcome back, can you believe it is 2013?! This is the first year that I have decided NOT to make a resolution. My mom was talking about New Years Resolutions and it made me realize how often (for the most part) our own resolutions fade away each year. Last year my New Years resolution was to quit consuming so much processed sugar; I forgot about that one in a matter of months. I still try to consume as few GMOs as possible, but it is hard to not consume sugar when you are a culinary student who is also working during the day most of the time. So this year my “resolution”, if you want to call it that, is that this year is the first year of the rest of my life and it is going to be the most epic year yet. I graduate culinary school and will travel the world and discover where I belong, as well as start my career in the field of my dreams, as a chef!
{Basque Stage} Braised Lamb Shank, Goat Cheese Beet Ravioli & Confit Root Vegetables
December 21, 2012
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Main Course, Meat, Recipes, Restaurants, Sauces, Travel, Updates, 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.
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!
How to Fabricate a Whole Chicken {Step-by-Step Guide}
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!
Culinary School Pt. 1: Sensory Awareness, Competition Team & the Basics
I am almost through with my third week of culinary school. It has been flying by! The first week was just serve safe. The second week we learned all about the history of French cuisine and the classic kitchen brigade systems. We also got to test our ability to identify flavors; this was really fun! Chef set up a bunch of stations with a ton of random things and we had to taste them and judge the flavors in them. I actually liked the shrimp paste and fish sauce quite a bit, my classmates thought I was looney…
Quarter-Life Crisis & Dreaming of Summer {Giveaway Closed}
I am sure many of you have been wondering where I have been. No, I did not drown or get eaten by a tiger shark. No, I did not move away to a remote village with no internet. No, I did not abandon my blog. I know it is shocking that none of these things happened. Here is what has actually been up.
