My mom grew up in the midwest and she loves midwest comfort food - meatloaf, mashed potatoes, corn, salad and bread pudding. So, last night she made meatloaf and bread pudding. Busaba, Bev and Ian supplied the potatoes, salad and bbq'd corn. But, unlike some of the food in the midwest and especially traditional midwest …
Continue reading Comfort food – stuffed meatloaf and egg nog bread pudding
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 …
Do not go where the path may lead, go instead where there is no path and leave a trail. - often attributed to Ralph Waldo Emerson And, I don't mean leave a trail of food on the floor, as I was doing today. Still working on flipping ingredients inside the large sautee pan. I'm excellent at flipping …
Salty Apron 