Last night a friend of mine grilled me about why I hadn't posted anything on my blog in so long. And I didn't really have an answer for him. We left the conversation with a promise from me to post something soon (here you go!). I think the conversation weighed on me in my sleep because as soon as I woke up this morning I started thinking about my blog and why it had been so long since I'd posted anything.
My conclusion: burnout. For the most part I think my last job in the food industry just sucked me dry of all my passion for food. I've been at home for two weeks now. And since that time I've barely gotten up the energy to cook at all. When I do cook it's been the easy stuff, the stuff I could throw together in my sleep. The stuff not worth mentioning here. Not only that but I haven't eaten out anywhere since then. It's like someone zapped me with some energy gun and took all my love for food away.
Another issue is that I'm getting ready to move to Taipei for 8 months. This is a really recent development - we didn't even know about it until a few weeks ago. As a foodie I should be really excited about the move. I know Taipei is going to be thrilling and have more amazing food to eat than I might ever get around to. But for some reason it's just adding to my burnout. Especially with gardening. Right now I should be feverishly working on my spring garden, but we aren't going to be here in a month or two so it would be pretty pointless. I'm definitely fueled by my garden. And it just depresses me now to look out at the mostly empty space where only a few winter vegetables are clinging to the soil for dear life, heartlessly neglected.
I have to get out of this funk. I miss being excited about food. I miss the thrill of putting together new combinations, trying new ingredients, eating at new restaurants. There has to be something I can do to fix the situation. I'm thinking that something drastic might be in order. Going on a restaurant binge. Buying live animals from the Asian market. Maybe a new kitchen tool to shake things up. Anybody out there have any suggestions for me? I'd love to find my passion again...
Saturday, March 27, 2010
Friday, March 5, 2010
In The Kitchen
I started the day full of nerves. The coffee I'd chugged to jolt me awake for my 6:00AM start time was making my stomach rumble - a tempest brewing. My first day in a real commercial kitchen was going to be a tough one.
I'd been hired a few months before for catering - I was told that I'd be doing mostly front-of-house stuff (setting up tables, polishing glasses and silverware, decorating, serving) but that I might work in the kitchen sometimes too. So after two months of only working front-of-house, my day had finally come. Except now that the real thing was upon me, I wasn't so sure I wanted it. The friend who got me the job wasn’t working my first day and I'd be in the kitchen with four guys I didn't know well. I had terrors the night before, remembering stories from Kitchen Confidential: Adventures in the Culinary Underbelly
about the harassment that happens in the kitchen.
I walked in that first day full of fear. I clocked in and followed the executive chef to his office where he gave me a chef coat, apron, and baseball cap (to keep my hair out of the food). As soon as I put on that jacket I started getting pretty excited. This was really happening! I was wearing a chef coat!
That's about where the fun ended. I got a list of things to do. Well it wasn't a physical list. The executive chef kept coming over and saying "you cut the fruit", "you make 6 dozen cookies", etc., not waiting for one task to be done before he told me three others, not explaining how he wanted the fruit cut, where to find anything I needed, how to work the ovens or the fryer, expecting me to know all this.
I asked a lot of stupid questions. I did a lot of things the hard way. I didn't cut the fruit right. I couldn’t find anything in the walk-in cooler. I had no idea what a 400 pan was. I made a huge mess trying to sear 500 pieces of chicken. I basically felt like an idiot all day.
I went home that day after 6 hours in the kitchen and felt completely exhausted. My feet were throbbing. My back was aching from bending over the too short metal countertops. All I could smell on myself and around me was that ever-present scent of fryer oil. All I could think about was my 10 hour shift coming up the next day. I felt physically, mentally, and emotionally drained
Over the last month I’ve spent in the kitchen I’ve gotten a little bit more used to things. I know much more now than when I started. But there are still things I don’t know. And a lot of times the work isn’t very fun. Although there are some things I enjoy. A few days ago I got to teach some of the chefs how to make Indian food properly (no one else knew some of the things I did). And every now and then when I’m making a cheese tray or plating desserts I stop and think to myself "wow, I'm really getting paid for this."
The biggest problem I've had with working in catering in general is that I come home too tired to do anything else. And cooking all day at work drains me of any desire to cook at home (probably the main reason I haven't been blogging much lately - sorry!) I've had fun and learned a lot about making food for 100 or 300 or 500 people, but I really miss cooking for 2. I miss getting fresh produce from my garden and coming up with new recipes to try. I miss being in love with food.
My stint in the kitchen and in catering is almost over. I’m leaving in a couple of weeks to move on to other things. Overall I’ve learned a lot. I’ve had a lot of cool experiences, met some really interesting people. I know how to cook for a crowd. But I also know now that I’d rather cook for just a few. I’d rather have energy at the end of the day to go out and weed my garden or take my dog on a walk. I’d rather be a foodie than a chef.
I'd been hired a few months before for catering - I was told that I'd be doing mostly front-of-house stuff (setting up tables, polishing glasses and silverware, decorating, serving) but that I might work in the kitchen sometimes too. So after two months of only working front-of-house, my day had finally come. Except now that the real thing was upon me, I wasn't so sure I wanted it. The friend who got me the job wasn’t working my first day and I'd be in the kitchen with four guys I didn't know well. I had terrors the night before, remembering stories from Kitchen Confidential: Adventures in the Culinary Underbelly
about the harassment that happens in the kitchen. I walked in that first day full of fear. I clocked in and followed the executive chef to his office where he gave me a chef coat, apron, and baseball cap (to keep my hair out of the food). As soon as I put on that jacket I started getting pretty excited. This was really happening! I was wearing a chef coat!
That's about where the fun ended. I got a list of things to do. Well it wasn't a physical list. The executive chef kept coming over and saying "you cut the fruit", "you make 6 dozen cookies", etc., not waiting for one task to be done before he told me three others, not explaining how he wanted the fruit cut, where to find anything I needed, how to work the ovens or the fryer, expecting me to know all this.
I asked a lot of stupid questions. I did a lot of things the hard way. I didn't cut the fruit right. I couldn’t find anything in the walk-in cooler. I had no idea what a 400 pan was. I made a huge mess trying to sear 500 pieces of chicken. I basically felt like an idiot all day.
I went home that day after 6 hours in the kitchen and felt completely exhausted. My feet were throbbing. My back was aching from bending over the too short metal countertops. All I could smell on myself and around me was that ever-present scent of fryer oil. All I could think about was my 10 hour shift coming up the next day. I felt physically, mentally, and emotionally drained
Over the last month I’ve spent in the kitchen I’ve gotten a little bit more used to things. I know much more now than when I started. But there are still things I don’t know. And a lot of times the work isn’t very fun. Although there are some things I enjoy. A few days ago I got to teach some of the chefs how to make Indian food properly (no one else knew some of the things I did). And every now and then when I’m making a cheese tray or plating desserts I stop and think to myself "wow, I'm really getting paid for this."
The biggest problem I've had with working in catering in general is that I come home too tired to do anything else. And cooking all day at work drains me of any desire to cook at home (probably the main reason I haven't been blogging much lately - sorry!) I've had fun and learned a lot about making food for 100 or 300 or 500 people, but I really miss cooking for 2. I miss getting fresh produce from my garden and coming up with new recipes to try. I miss being in love with food.
My stint in the kitchen and in catering is almost over. I’m leaving in a couple of weeks to move on to other things. Overall I’ve learned a lot. I’ve had a lot of cool experiences, met some really interesting people. I know how to cook for a crowd. But I also know now that I’d rather cook for just a few. I’d rather have energy at the end of the day to go out and weed my garden or take my dog on a walk. I’d rather be a foodie than a chef.
Wednesday, February 24, 2010
Homemade Pasta
A couple of years ago I bought this nice little pasta maker.
Near the end he talks about the right ratio for pasta - it has to do with the balance between eggs and flour. According to him, if you have good eggs water shouldn't even be necessary. I ended up using a little water, but the result was fantastic anyways. For the first time my dough rolled out smoothly - no sticking, no ripping. It cut perfectly into thin strips, which I made into Fettuccine with prosciutto and cherry tomatoes and basil (from the garden).
It's easy to use if your dough is good. If your dough is bad it will stick, and stretch, and tear, and not get cut all the way through. Until a few weeks ago this had been my regular experience.
A few weeks ago I finished reading Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
by Bill Buford, which is a fantastic book if you can get through the rather slow middle section. Buford talks about working in Mario Batali's kitchen, going to Italy to learn to make pasta, and going back to Italy to learn to be a butcher from that great Tuscan Dario Ceccini.
A few weeks ago I finished reading Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
by Bill Buford, which is a fantastic book if you can get through the rather slow middle section. Buford talks about working in Mario Batali's kitchen, going to Italy to learn to make pasta, and going back to Italy to learn to be a butcher from that great Tuscan Dario Ceccini. Near the end he talks about the right ratio for pasta - it has to do with the balance between eggs and flour. According to him, if you have good eggs water shouldn't even be necessary. I ended up using a little water, but the result was fantastic anyways. For the first time my dough rolled out smoothly - no sticking, no ripping. It cut perfectly into thin strips, which I made into Fettuccine with prosciutto and cherry tomatoes and basil (from the garden).
If you've never made pasta from scratch, I recommend going right out, getting yourself some flour and eggs, and throwing some together. You don't really even need a pasta machine - you can just roll it out with a rolling pin and cut it by hand. The results will amaze you!
Wednesday, February 3, 2010
Potato Corn Chowder
I've either been working like a dog or sick for the last several days, and it feels like I haven't blogged in forever! At long last I've had a couple of days off in a row, so yesterday I decided to make myself some soup. I needed a hot steamy bowl of comfort to ease my achy bones.
I know dairy isn't good for colds and I should have gone with straight up chicken soup, but I had a couple of potatoes and some really beautiful peppered bacon and couldn't resist doing a little potato corn chowder. Unfortunately I didn't really write down a recipe while I was making it, I just threw a bunch of things together. I'll try to recreate the recipe here, but I would say just go with whatever sounds good to you and what works.
For me it worked out really well. The salty bacon and creamy potatoes instantly made me feel better (if not in my body at least in my mind and spirit!)
Potato Corn Chowder
2 potatoes, diced
1 stalk celery, diced
1 carrot, diced
1/2 medium onion, diced
about 1 cup corn
about 4 cups chicken stock
about 1/2 cup cream
salt/pepper/garlic/tarragon to taste
Crumbly bacon and chives to top
Sweat the onion, carrot, and celery (don't let it get brown). Add potatoes, stock, and seasonings and cook until potatoes are almost tender. Add corn and cook until it comes to temperature. Add cream and turn off heat. Serve with bacon and chives on top.
I know dairy isn't good for colds and I should have gone with straight up chicken soup, but I had a couple of potatoes and some really beautiful peppered bacon and couldn't resist doing a little potato corn chowder. Unfortunately I didn't really write down a recipe while I was making it, I just threw a bunch of things together. I'll try to recreate the recipe here, but I would say just go with whatever sounds good to you and what works.
For me it worked out really well. The salty bacon and creamy potatoes instantly made me feel better (if not in my body at least in my mind and spirit!)
Potato Corn Chowder
2 potatoes, diced
1 stalk celery, diced
1 carrot, diced
1/2 medium onion, diced
about 1 cup corn
about 4 cups chicken stock
about 1/2 cup cream
salt/pepper/garlic/tarragon to taste
Crumbly bacon and chives to top
Sweat the onion, carrot, and celery (don't let it get brown). Add potatoes, stock, and seasonings and cook until potatoes are almost tender. Add corn and cook until it comes to temperature. Add cream and turn off heat. Serve with bacon and chives on top.
Wednesday, January 27, 2010
Fez, Phoenix, AZ
Fez Phoenix - Picture from their website: www.fezoncentral.com
First, drinks. Fez has a large selection of unique cocktails and although they offered some interesting looking "wine fusions" we all went with cocktails. I ordered the Go Green, a mixture of crisp cucumber and cilantro cut with lemon and vodka. It was different and refreshing but a little sour for my taste. My husband got the Key Lime Pie and was smitten - he's still trying to re-create it at home. The drink was a foamy blend of lime and sugar flavors with a playful ring of graham cracker. A friend got the "Fez-Tini" which was a cherry red mix of champagne and other unique flavors - a celebration in a glass. The biggest problem with the drinks was the decidedly limited wine list (27 unique cocktail creations but only 18 wines available). If you are a wine enthusiast, Fez may not be your type of restaurant.
After drinks came appetizers. We tried the "Fez Lettuce Wraps" which were a little dry but had great flavor that came from the dried pears, dates, and cherries that were scattered throughout. Someone at our table was allergic to nuts and the kitchen gladly made the dish without the usual almonds (although I'm sure the almonds would have been a fantastic addition).
The main course was where the true genius lay. I had the "Lamb Kisra" a grilled flatbread (more like foccacia than pita), topped with brilliantly seasoned lamb meat that resembled gyro. On the lamb lay baby spinach which gave a great crunch and tomatoes and the whole thing was topped with crumbly and creamy feta cheese and a fantastic lemon basil dressing that I'll never forget.
Lamb Kisra
I also tasted my friend's amazing dish - the "Go Green Pasta" with chicken. The real genius of this dish was the sauce - an incredibly tasty pesto that had just the right amount of salt and garlic to make it perfect. The chicken on top was perfectly juicy and tasty as well.
Go Green Pasta with Chicken
Despite the flaws in service I'm looking forward to our next trip to Fez. Not only did the restaurant have fantastic and unforgettable food and drinks, the prices were very reasonable. The Fez menu can be found at http://www.fezoncentral.com/menus.aspx
Monday, January 25, 2010
Magazine Mondays: Brownies
I finally have some time to participate in Magazine Mondays! I want to thank Ivonne at Cream Puffs in Venice for coming up with the idea - I'm hoping to whittle down my stacks and stacks of magazine recipes this year (and make some great food in the process).
Last weekend we had a party and I decided to work on some sweet recipes I have stacked up. It's better to share the love when you're making things like brownies instead of having a whole pan for you and your husband to tackle. So I decided to make these Chocolate Cheesecake Swirl Brownies from Bon Appetit.
The recipe instructed to make them in squares like traditional brownies, but since it was a party I wanted them to look a little special and so I used a mini muffin pan instead. It worked out well I think. The only real problem I had is that the cheesecake layer and the brownie layer tended to separate (the tops kept coming off!) but I think it's because I didn't give them enough time to cool before I took them out of the pan.
Overall it ended up being a lot more work than I anticipated and while they did taste really good, I'm not sure if it was worth the effort. Maybe in the pan form it would have been easier. Also, I used crunchy peanut butter instead of creamy because that's all I had, and it made the texture a little weird. I would definitely suggest going with the creamy peanut butter for these.
Peanut Butter and Chocolate Cheesecake Swirl Brownies
From Bon Appetit, January 2009
Brownie Layer
nonstick vegetable oil spray
8 oz. bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 c. all purpose flour
1/4 tsp. salt
Cheesecake Layer
8 oz cream cheese, room temp
1/3 c. creamy peanut butter
1 tsp. vanilla extract
1/2 cup sugar
2 large eggs
2 Tbsp. heavy whipping cream
2 Tbsp. flour
2 oz. bittersweet chocolate, chopped
Brownie Layer
Preheat oven to 325 degrees F. Spray 9 inch square metal baking pan with 2 inch high sides with nonstick spray and line bottom with parchment paper. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
Cheesecake Layer
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to a small bowl and reserve. Spread remaining cheesecake batter over brownie layer. Place chocolate in small microwave-safe bowl and microwave in 10 second intervals until chocolate is melted. Mix into reserved cheesecake batter. Drop chocolate batter by heaping teaspoonfulls on top of the cheesecake layer. Using chopstick or skewer swirl chocolate batter in figure eights through white cheesecake layer.
Bake brownies until edges of cheesecake layer are puffed and center is set, about 40 minutes. Cool in pan on rack. Cover and chill at least an hour. Cut into squares and serve cold.
Last weekend we had a party and I decided to work on some sweet recipes I have stacked up. It's better to share the love when you're making things like brownies instead of having a whole pan for you and your husband to tackle. So I decided to make these Chocolate Cheesecake Swirl Brownies from Bon Appetit.
The recipe instructed to make them in squares like traditional brownies, but since it was a party I wanted them to look a little special and so I used a mini muffin pan instead. It worked out well I think. The only real problem I had is that the cheesecake layer and the brownie layer tended to separate (the tops kept coming off!) but I think it's because I didn't give them enough time to cool before I took them out of the pan.
Overall it ended up being a lot more work than I anticipated and while they did taste really good, I'm not sure if it was worth the effort. Maybe in the pan form it would have been easier. Also, I used crunchy peanut butter instead of creamy because that's all I had, and it made the texture a little weird. I would definitely suggest going with the creamy peanut butter for these.
Peanut Butter and Chocolate Cheesecake Swirl Brownies
From Bon Appetit, January 2009
Brownie Layer
nonstick vegetable oil spray
8 oz. bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 c. all purpose flour
1/4 tsp. salt
Cheesecake Layer
8 oz cream cheese, room temp
1/3 c. creamy peanut butter
1 tsp. vanilla extract
1/2 cup sugar
2 large eggs
2 Tbsp. heavy whipping cream
2 Tbsp. flour
2 oz. bittersweet chocolate, chopped
Brownie Layer
Preheat oven to 325 degrees F. Spray 9 inch square metal baking pan with 2 inch high sides with nonstick spray and line bottom with parchment paper. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
Cheesecake Layer
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to a small bowl and reserve. Spread remaining cheesecake batter over brownie layer. Place chocolate in small microwave-safe bowl and microwave in 10 second intervals until chocolate is melted. Mix into reserved cheesecake batter. Drop chocolate batter by heaping teaspoonfulls on top of the cheesecake layer. Using chopstick or skewer swirl chocolate batter in figure eights through white cheesecake layer.
Bake brownies until edges of cheesecake layer are puffed and center is set, about 40 minutes. Cool in pan on rack. Cover and chill at least an hour. Cut into squares and serve cold.
Thursday, January 21, 2010
On the Hunt: Tortillas Part 1: The Tortilla Transfer
I've decided to create a new series called "On The Hunt", to document my experiences trying to find obscure ingredients where I live. I started thinking about this after we had so much trouble finding truffles for New Year's Eve, but after a friend called a couple of weeks ago to talk about tortillas I realized it would definitely be a good idea.
The call came about mid-day, and luckily I was at home so I had plenty of time to talk. We talked a lot about food, and how hard it is to find good tortillas around here, which is unacceptable since we live in the Southwest. He mentioned he was going to visit family in Tucson the next day and asked if I would like some empanadas and tortillas. Of course I said yes - I would've been crazy not to take him up on the offer. The catch - I had to drive out to meet him near the freeway on his way home from Tucson.
No problem - who wouldn't drive 30 miles late at night to pick up fresh Mexican baked goods in a gas station parking lot?
Up to this point my friend hadn't really been exposed to the crazy blogger side of me. He was surprised when I ran up to him with a camera around my neck and asked him to pose with tortillas in front of all these strangers at the gas station. I guess I should have eased him into the zany world of being friend to a food blogger instead of springing it on him in such a public place. The food blog Not Quite Nigella has a perfect introduction on what to expect from a food blogger called "10 Things You Should Know About Food Bloggers"- if you plan on being a friend of a food blogger you should definitely read it so you're not suddenly surprised by outrageous behavior.
I took the tortillas and empanadas home with me and with the help of my brother and his girlfriend, devoured most of what he brought us right away. The food came from South Tucson - the Mexican barrio side of town - and were as authentic as I hoped they would be. The empanadas were surprising - pumpkin and apple instead of the usual meat kind I've had. They were fluffy and moist with excellent sugary yet spicy filling - like little pies.
The call came about mid-day, and luckily I was at home so I had plenty of time to talk. We talked a lot about food, and how hard it is to find good tortillas around here, which is unacceptable since we live in the Southwest. He mentioned he was going to visit family in Tucson the next day and asked if I would like some empanadas and tortillas. Of course I said yes - I would've been crazy not to take him up on the offer. The catch - I had to drive out to meet him near the freeway on his way home from Tucson.
No problem - who wouldn't drive 30 miles late at night to pick up fresh Mexican baked goods in a gas station parking lot?
The transfer: Freshly made tortillas being handed off in the Circle K parking lot. In the background one can see the large stash of Mexican fare in the trunk of the car.
Up to this point my friend hadn't really been exposed to the crazy blogger side of me. He was surprised when I ran up to him with a camera around my neck and asked him to pose with tortillas in front of all these strangers at the gas station. I guess I should have eased him into the zany world of being friend to a food blogger instead of springing it on him in such a public place. The food blog Not Quite Nigella has a perfect introduction on what to expect from a food blogger called "10 Things You Should Know About Food Bloggers"- if you plan on being a friend of a food blogger you should definitely read it so you're not suddenly surprised by outrageous behavior.
I took the tortillas and empanadas home with me and with the help of my brother and his girlfriend, devoured most of what he brought us right away. The food came from South Tucson - the Mexican barrio side of town - and were as authentic as I hoped they would be. The empanadas were surprising - pumpkin and apple instead of the usual meat kind I've had. They were fluffy and moist with excellent sugary yet spicy filling - like little pies.
Empanadas - two with a pumpkin filling and two with an apple filling
The tortillas were fantastic as well - you could tell they weren't processed by a machine. Slightly uneven with that fresh tortilla smell, they were a perfect snack with the butter we smeared on them after heating them over the gas burner. They even stayed fresh for a while - I was able to have real breakfast burritos for a few days.
Fresh tortillas, one of the best things about the Southwest.
Surprisingly the same friend that brought these tortillas to me has offered to bring me with him to some Mexican stores around the valley on a hunt for real, non-machine made tortillas. Evidently my camera didn't intimidate him as much as I thought it had. I guess I did neglect to mention to him that the camera would be coming with me on our next adventure. Hopefully he's ready to be followed around by the paparazzi like the Mexican superstar that he is.
Friday, January 15, 2010
Holiday Traditions
It started with Valentine's Day eight years ago. My husband and I were still dating (although about two weeks away from getting married). We couldn't decide where to go and what to do for the occasion and somehow ended up at Target buying a fondue pot, then on to the fancy grocery store for some good cheese, wine, and bread. We looked a recipe up online and ended up with a fantastic fondue dinner and a new tradition.
Now when it's just the two of us alone for a holiday, we usually end up making a really good meal, and sometimes hunt for new ingredients or buy new kitchen gadgets as well. It makes the holiday a little more special, and being in the kitchen together usually brings us closer.
This New Year we were invited to a few parties, but ended up staying home to cook and watch movies. What a fantastic idea it turned out to be! We decided this year that we were going to try playing with truffles (after having truffled mac & cheese at Craftsteak in Vegas this summer we're a little obsessed with them). We hunted for truffles (in the grocery store of course - I do live in Arizona) but finally settled on truffle oil. I don't think the oil is as good, but it'll serve when you've had enough of the frantic New Year's Eve shopping.
What we ended up with was far better than anything we would have eaten out that night. Filet Mignon wrapped in thick cut bacon with compound butter, a potato gratin with white cheddar and truffle oil, and a little salad and beautiful champagne. What a meal!
The filet was very simple - just salt and pepper, wrapped in a piece of bacon, and thrown on the grill for a bit, until cooked just right.
White Cheddar Potato Gratin
4 medium potatoes
4 cloves garlic, crushed
½ clove nutmeg grated
pepper and salt
1 cup heavy cream
1 cup milk
1 c. sharp white cheddar, grated
about 1 Tbsp. white truffle oil (optional)
Preheat the oven to 400 degrees. Slice peeled potatoes with a mandolin or food processor into thin rounds. Place potatoes in large saucepan with milk, cream, garlic, salt, pepper, and nutmeg. Bring to a boil, stirring well with a wooden spatula to keep potatoes from sticking together. Let potatoes bubble for a minute or so after boiling then pour half into a buttered gratin dish. Sprinkle with half the cheddar, add the rest of the potatoes, and sprinkle with remaining cheese and truffle oil. Bake the gratin for about an hour until bubbly and crisp on top. Let rest for several minutes after removing from the oven (so it can solidify a bit).
Now when it's just the two of us alone for a holiday, we usually end up making a really good meal, and sometimes hunt for new ingredients or buy new kitchen gadgets as well. It makes the holiday a little more special, and being in the kitchen together usually brings us closer.
This New Year we were invited to a few parties, but ended up staying home to cook and watch movies. What a fantastic idea it turned out to be! We decided this year that we were going to try playing with truffles (after having truffled mac & cheese at Craftsteak in Vegas this summer we're a little obsessed with them). We hunted for truffles (in the grocery store of course - I do live in Arizona) but finally settled on truffle oil. I don't think the oil is as good, but it'll serve when you've had enough of the frantic New Year's Eve shopping.
What we ended up with was far better than anything we would have eaten out that night. Filet Mignon wrapped in thick cut bacon with compound butter, a potato gratin with white cheddar and truffle oil, and a little salad and beautiful champagne. What a meal!
The filet was very simple - just salt and pepper, wrapped in a piece of bacon, and thrown on the grill for a bit, until cooked just right.
The gratin required a little more effort but was absolutely worth every second. I haven't tasted anything so like perfection in a very long time. Especially not out of my own kitchen. It was perfectly crispy and bubbly on top when it came out of the oven.
White Cheddar Potato Gratin
4 medium potatoes
4 cloves garlic, crushed
½ clove nutmeg grated
pepper and salt
1 cup heavy cream
1 cup milk
1 c. sharp white cheddar, grated
about 1 Tbsp. white truffle oil (optional)
Preheat the oven to 400 degrees. Slice peeled potatoes with a mandolin or food processor into thin rounds. Place potatoes in large saucepan with milk, cream, garlic, salt, pepper, and nutmeg. Bring to a boil, stirring well with a wooden spatula to keep potatoes from sticking together. Let potatoes bubble for a minute or so after boiling then pour half into a buttered gratin dish. Sprinkle with half the cheddar, add the rest of the potatoes, and sprinkle with remaining cheese and truffle oil. Bake the gratin for about an hour until bubbly and crisp on top. Let rest for several minutes after removing from the oven (so it can solidify a bit).
Tuesday, January 12, 2010
The Birth of a "Foodie"
A message I received last week from one of my best friends got me thinking about when and how I really became a “foodie”.
For a long time now I’ve told people that I started getting into food when I met my husband and he made me try such unfamiliar things as sushi, Thai food, and falafel (can there even be existence without these things?!?). But the message made me reconsider. I started thinking about all my food memories from childhood.
I thought first about my grandmother, who died when I was six. She lived with us for a while, and was a true Southern woman. She drank sweet tea and thick black coffee. She made chicken and dumplings (the recipe to which I happily became the culinary heir to), and fried green tomatoes and Lobster Newburg. I don’t really remember cooking with her, but now whenever I eat or think about these dishes, my grandmother is all around.
Then of course there are the food memories with my friend. One summer we decided to try selling candies (we always had some kind of project or scheme in the works). We spent most of the summer in the kitchen making huge messes trying to make our own peanut butter cups. They never worked, but oh how we tried! At some point we also began meeting early in the morning on weekends in her backyard to have breakfasts. That was my first experience making omelettes and pancakes and it truly cemented in my love for a good breakfast.
I also have memories of cooking with my mom. I always remember a particular Thanksgiving with my mom. We were making pies the night before going to my aunt’s house. Lemon and chocolate cream pies have always been the specialty in our family – there aren’t many holidays without my dad demanding a cream pie of some sort.
At times my obsession with food (what I like to call my "foodie-ness") feels a little silly to me. I think I could be doing a lot of other things with my time. But thinking about these memories has given me new insight into why food is so important, why it isn’t just some waste of time. Food is a part of the memories and the heritage of a person, a culture, a society. It connects us to one another, creates memories, and adds meaning. It makes us human. We are not some animal that just pecks or hunts around for any scrap we can find. If willing, we are gourmets, thoughtful consumers, passionate advocates and critics.
I don't know when exactly I became a "foodie" but all these little memories add up to create my life in food. They help define me and give my life beauty and I'm proud to wear the badge of "foodie".
For a long time now I’ve told people that I started getting into food when I met my husband and he made me try such unfamiliar things as sushi, Thai food, and falafel (can there even be existence without these things?!?). But the message made me reconsider. I started thinking about all my food memories from childhood.
I thought first about my grandmother, who died when I was six. She lived with us for a while, and was a true Southern woman. She drank sweet tea and thick black coffee. She made chicken and dumplings (the recipe to which I happily became the culinary heir to), and fried green tomatoes and Lobster Newburg. I don’t really remember cooking with her, but now whenever I eat or think about these dishes, my grandmother is all around.
My Grandmother - "nanny"
Breakfast sandwich with foccacia, ham, and eggs
I carry on the tradition of pies for the holidays every year - this one is apple cranberry
I don't know when exactly I became a "foodie" but all these little memories add up to create my life in food. They help define me and give my life beauty and I'm proud to wear the badge of "foodie".
Saturday, January 9, 2010
Belize Adventures
Last summer I took a trip to Belize. We spent almost all of our time on the western side, near Guatemala, in and around a small city called San Ignacio.
San Ignacio
The place was gorgeous - very rainforest-like with beautiful plants I'd never seen before, strange creatures making noise all around, and Mayan ruins hidden in the jungle.
Xunantunich ruins near the border of Guatemala
The heat and humidity resembled a rainforest too. I was hot the entire time we were in Belize. The lack of air conditioning almost everywhere certainly didn't help things.
Unfortunately I didn't get a very good sampling of the food. I was doing volunteer work so most of the time we were fed by the group we were volunteering for (almost always American food - Wonder bread, bologna, Oreos) and when we did get to eat out, we were usually taken to Americanized restaurants. It tortured me not to eat the delicious smelling chicken in the markets, or sample some strange new fruits.
Grilled chicken for sale at the market
So many strange fruits that looked so good!
Eventually I did get to try a few of the truly Belizian foods. On our last day, we had a barbecue by the side of a big lazy river, and our hosts made us the famous chicken I'd seen grilling in the markets. It was completely amazing. Perfectly juicy, nice and crispy with a red tint (thanks to the Belizian spice I came to love so much, Recado, which comes in big cubes like bouillon or powdered).
I did get a chance to buy some seasonings at the market while we were there. I picked up a nice big bag of the Recado and some good looking curry powder.
At the river, western Belize
I also had rice and beans and beans and rice (different things!), plantains, shrimp ceviche, Fry Jacks (kind of like a sopapilla but thicker), and Johnny Cakes which were fluffy biscuits usually made with coconut milk, giving them a sweet flavor.I did get a chance to buy some seasonings at the market while we were there. I picked up a nice big bag of the Recado and some good looking curry powder.
The yellow packet is curry powder and the two red are two types of Recado
I also tried termites straight off the tree. We were lucky enough one day to have a tour guide to a Mayan ruin and along the way he talked a lot about medicinal plants and what the indigenous people used to eat. We stopped at a big tree with a massive nest in it and he began picking off the termites and popping them into his mouth. Eventually most of us on the tour joined in.
Termite nest
They are actually pretty good - a little crunchy in a weird way, like roe on sushi, but they tasted a lot like carrots to me. Not bad, but I prefer the chicken.
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