Oh how I love fresh sashimi. We went to our old standby last night - Yanagi. There are better places in town but Yanagi serves up consistently fresh sashimi, the service is excellent and fast, and it's kind of a tradition the night or two before Carnet flies out somewhere. So, mom, Carnet and I …
Continue reading Butterfish, sashimi plates and another fine sunset
I love eating with friends who make it so relaxing, fun and full of laughter. Last night, we started out with a scotch tasting. S & G picked up the scotches on their recent U.K. trip. Although I was excited to do my very first scotch tasting in which we compared 5 scotches, the analysis …
Continue reading Another fun and fab dinner, and a friend’s new food business
The other day when I said 2012 food has not been that exciting so far, of course I meant with the exception of going to Shan's for Mexican night! Above, her lovely table and the food. The menu: Likikoi margaritas (the best I've ever had) rimmed with li hing mui; marinated and grilled tuna on …
Continue reading Mex food night and a quick braised greens recipe that’s awesome
Isn't this sandwich beautiful? I am a bit of a sandwich queen, despite my attempts at eating Paleo which has provided Carnet with much success in how he feels and looks. There's something so satisfying about 2 really good pieces of bread housing a fantastic sauce or sauces (the gooey-er the better in my book), …
Graduation was on December 20. What fun! Above is a pic of our whole class on Dec. 19 with our final exam judges. Below are a few shots of us in different groups. My mom flew out from CO and Carnet flew in from Japan. Carnet was a super champ, as I made him …
This is our class and our judges after we got the news. We all passed! Of course, Mark and I pulled #1 (we plated simultaneously and first), and we pulled the harder combination: fresh pasta with fennel cream and roasted mushrooms, and a rack of lamb dish with braised artichokes, polenta with goat cheese, a …
I love my new Kikuichi slicer! It was a present from Bobbie and Mark. Ahhhh, so nice of them. But, you're not suppose to gift knives because it severs the bond between the knife and the knife owner. So, I had to give them each $1 in exchange for my Christmas gift. The knife is …
Continue reading Day 119 – Last day prior to the final, some fun with the boys, and a new knife!
I have to say my favorite things about this last week of culinary school have been the "off" menu items Chefs Udo and Jae have taught us/made for us. Today, Chef Udo made some nice and spicy goulash and some sort of dumpling made of bread (forgot the German name) that resembled stuffing mix when …
Continue reading Day 118: Goulash, “stuffing” dumplings, and Perfect Edge Cutlery
It was another pasta day for me, and a very successful one. I really like that dish and it's pretty simple once you get comfortable making fresh pasta. I have to say that Chef Udo's method of rolling out pasta works for me and I'll follow that far into the future. Using semolina to dust …
Continue reading Day 117: 3 days and counting for Team Moustache
Today was a good day of cooking! Although I don't like monkfish, I hope one of the dishes I pull for the final is the monkfish. It's super easy to prep and it's hard to overcook that fish, as it's not one you want to undercook. The chances are 1 in 4, since we learned …
Salty Apron 