What did I cook this week????
Monday: Risotto with wild mushrooms, Chicken & Shrimp Jambalaya. Risotto was perfect. I love making risotto. It is perfect for leftovers: veg., meat, cheese & white wine. I'm totally happy to stand at the stove & stir my risotto with a great glass of wine. The jambalaya was okay. We failed to taste. Our mistake - but lesson learned.
Monday evening: Wasted 2# of organic beef making sloppy joes. Had to get to games & study.
Tuesday:
Wed. Carlee's birthday - my youngest daughter turned 11. We had NY Strips - pan seared in my cast iron skillet, fresh new potaotes - smashed, fresh beets - steamed, texas toast - burned..... Also today I made 3 Carrot cakes, Carlee's b-day cake - a chocolate chip cookie dough ice cream pie, wild bluberries & creme cheesecake, white chocolate raspberry cheesecake, and started the crust for three other ice cream pies, started 90 petit fours.
Thursday: Baking Day...... Cut & deliver made cakes. Take girls to volunteer at Nye. Drop off Ben at t-ball, pick up KFC for lunch with Carol (107 yr. old at NYE). Have lunch with kid and Carol - she's swore at God most of the time, she want to go home her butt hurts. Head home - bake NY Cheesecake, 2 carrot cakes, Key Lime Cheescake, more work on 90 petite fours.
Friday: School.. We made Lemon & Herb Roast Chicken, Rice Pilaf with mushr. & sausage, roasted root veg., & tart au citron meringue'e. Most of this meal turned out lovely. It is hard walking into a kitchen as the "new kid". But I learned quite a bit in this class and was blessed to be able to attend. They have a very impressive & dedicated group of students & instructor. I then hurried home to finish & deliver 2 carrot cakes, mudd pie, turtle pie, cut key lime & carrot cake - deliver all in time for Friday rush. Then at 7:45 I get home to make dinner. The kids had Papa Murphys - I made a vegetarian pizza with fresh pesto, sun dried tomatoes, spinach, zuchinni, mushrooms, havarti, an parm - regg. The only thing missing was anchovies....
Saturday: Got a call at 7 am - the neighbor forgot his homade cheese "bestseller" in his walkin cooler - could I bring it to Lincoln to the farmers market? (If it wasn't the Farmer's Market I would have said no..) Mind you my kids are babysitting at his house. So I pick up 85# of cheese & head to Lincoln. God smiled down on me & I got a beautiful parking spot - so I took that as a sign I should stay & shop :) I only had $10.00 on me... Sad, but what a beautiful Farmers Market. So I bought coffee & spent 45 min. by myself walking around - what a beautiful morning for me. Short lived bliss. Head home - get 90 petit fours finished & ready to deliver. I made the Lemon Herb Roasted Chicken - out of a beautiful fresh chicken, & roasted root vegtables - white sweet potaotes, fresh baby turnips and organic carrots. I also made a wonderful pan sauce by straining the pan drippings & merpoix from the chicken pan - reducing & adding white wine & thyme. It was lovely. Although the chicken was perfect - we still enjoyed the veg. more. They are so flavorful & fresh.
Sunday: I refuse to make breakfast anymore - I hate to make a mess in the morning, I can't think & put together numerous dishes that early & frankly I don't like mornings.... I got up early & studied before church. My husband made a beautiful breakfast of fresh scrambled eggs, goat cheese, canaloupe, & toasted French bread. Perfect. Dinner is my oldest daughters "I'm leaving for France Dinner". We are having a variation of shrimp skampi - garlic, wine, lemon & shrimpon linguini - sauteed mushrooms & zuchinni and angel food cake with strawberries & blueberries. My beautiful oldest daughter is leaving for France on Tues. morning for the summer. If you love something - let it go......
Sunday, June 27, 2010
Tuesday, June 22, 2010
OMLETTE W/CHEESE FOR 15-YEAR OLD GIRL
Two eggs (they are the white oval things in the cardboard box in the refrig)
Two oz. Grated cheese (a handful of the stuff you use for nachos)
One T butter (take the butter out of the refrig., cut on a line, throw the butter back in the refrig).
Salt and pepper (just use the one on the table, you’ll never find salt and pepper in the "spice cabinet."
One small pan (think which one would mom use)One rubber spatula (the one I used to spank you with when you were little)
1. Break the eggs into a small bowl. Pick out the shells, then stir it up until they are all yellow.
2. Put the pan on the stove (the big thing below the microwave). Turn it on, just keep turning on the burners until the one under you pan turns orange. Now turn it down to medium, that is 5 or 6, not 10; or medium on the dial.
3. Take the paper off the butter and add it to the pan. (If you need to text a friend, check for facebook, hair or makeup, do it before this step.
4. When butter has melted, pour eggs into pan. Gently stir them with the spatula (rubber thing) with one hand while holding the pan with the other hand. (Yes, you need to put your phone down now). Sprinkle very lightly with salt (white), pepper (black). If you can’t figure out the grinder, skip this.
5. When eggs begin to set, get hard, quit stirring or just make scrambled eggs; add your handful of cheese.
6. Try to, using the rubber spatula, fold the egg over on itself without burning yourself. Then do it one more time. (If you have burned yourself, ice the burn and stop here. If not, move on to #7).
7. Try to slide the omlette out onto a plate. If your omlette is stuck, just push it out of the pan onto your plate.
8. Find a fork, either in the silverware drawer or dishwasher and enjoy your omelet.
9. Leave your plate and mess, after all that work making an omlette, your mom will clean up your mess.
Two eggs (they are the white oval things in the cardboard box in the refrig)
Two oz. Grated cheese (a handful of the stuff you use for nachos)
One T butter (take the butter out of the refrig., cut on a line, throw the butter back in the refrig).
Salt and pepper (just use the one on the table, you’ll never find salt and pepper in the "spice cabinet."
One small pan (think which one would mom use)One rubber spatula (the one I used to spank you with when you were little)
1. Break the eggs into a small bowl. Pick out the shells, then stir it up until they are all yellow.
2. Put the pan on the stove (the big thing below the microwave). Turn it on, just keep turning on the burners until the one under you pan turns orange. Now turn it down to medium, that is 5 or 6, not 10; or medium on the dial.
3. Take the paper off the butter and add it to the pan. (If you need to text a friend, check for facebook, hair or makeup, do it before this step.
4. When butter has melted, pour eggs into pan. Gently stir them with the spatula (rubber thing) with one hand while holding the pan with the other hand. (Yes, you need to put your phone down now). Sprinkle very lightly with salt (white), pepper (black). If you can’t figure out the grinder, skip this.
5. When eggs begin to set, get hard, quit stirring or just make scrambled eggs; add your handful of cheese.
6. Try to, using the rubber spatula, fold the egg over on itself without burning yourself. Then do it one more time. (If you have burned yourself, ice the burn and stop here. If not, move on to #7).
7. Try to slide the omlette out onto a plate. If your omlette is stuck, just push it out of the pan onto your plate.
8. Find a fork, either in the silverware drawer or dishwasher and enjoy your omelet.
9. Leave your plate and mess, after all that work making an omlette, your mom will clean up your mess.
Monday, June 14, 2010
Culinary Foundations 6.14.10
Menu: NY Strip Steak: Grilled & Pan Seared
Twice Baked Potatoes
Pommes Frites
Pommes Duchesse
Creamed Spinach
Group included: Anna, Scott & Alyssa
Alyssa was assigned Pommes Duchess. Scott assigned Pommes Frittes. Anna, Twice Baked Potatoes & Creamed Spinach.
We started the potatoes for twice baked at 350' & set the timer for 1 hour. Then started our mise en place for the other items. Which entailed for the Pommes Duchesse - 4 Russet Potatoes, 1oz. butter, 1 egg, butter - clarified. We were supposed to boil the potatoes whole, but peeled & lg. diced to expedite the cooking process. As the potatoes were cooking Alyssa found the food mill. Which wasn't working well or we didn't know the nuances of it. Anyway, we maybe should have used a large cone strainer or China cap & spatula.
Scott was in charge of Pommes Frittes. He peeled then sliced potatoes in a julienne. Then soaked in cold water - changing it three times to try to get out some of the starch.
Okay - I am going to have to skip to the good part - cooking. I have 5 carrot cakes to make & get to a softball game in 18 min.
The Sous Vide NY Strip was fantastic. I have never had a steak served in this manner and probably will never be able to order one cooked Sous Vide either, as I expect paying for five kids' college tuition will supercede any pricey steak excursions. That being said - this was a very average cut of meat cooked perfectly.
Grilled Ny Strip: I apparently put too much seasoning on my "presentation side". By the time the steak had rested - my grill lines were not apparent. But the steak was done - I feel correctly - med. rare, well seasoned & tender.
Pan Seared Ny Strip: I feel that the cut of meat was much too small to use this procedure properly. It seemed that once you got a nice sear on each side, you would over cook the piece of meat by finishing it in the oven. I took mine straight from the pan to the plate, covered & let rest for 5 min for med. rare.
Pommes Duchesse: Ended up being a bit overdone & dry. We should have piped them smaller & maybe used the Salamander to finish them. Also we used fresh nutmeg & should have adjusted the recipe accordingly.
Pommes Frittes: Turned out well. We didn't get enough seasoning on them after our "second" fry. We chose to re-fry for 15-30 sec. & then re-season. This seemed to work well & not effect the fry.
Twice Baked Potatoes: Turned out well. I adjusted the recipe and added cream cheese and sour cream, because the potatoes seemed a bit dry & bland with out the cabbage & leeks. I did bring them home - against the rules - my kids loved them.
Creamed Spinach: I feel that we followed all of the directions & added a bit to the recipe, but still ended up with a rather bland end product. We should have added more parm. cheese, salt & cooked it longer to deepen all of the flavors.
As a whole, I think our group did very well. I think our recipes were fairly well executed & somewhat well presently. Timely at least. There are some very inexperienced cooks that maybe need to be paired up with someone in maybe a "mentor" type of situation. Many did not know how to bake potatoes, boil or mash & had never put markings on a steak. This last part isn't meant to be offensive at all, just concern for those in the class that are very new at cooking.
Blessings, I hope to have some pictures loaded this week of last weeks culinary attempts, as well as this weeks. We just so happend to have won a full NY strip at a golf tournament, so I will be cutting & grilling them up this weekend.
Twice Baked Potatoes
Pommes Frites
Pommes Duchesse
Creamed Spinach
Group included: Anna, Scott & Alyssa
Alyssa was assigned Pommes Duchess. Scott assigned Pommes Frittes. Anna, Twice Baked Potatoes & Creamed Spinach.
We started the potatoes for twice baked at 350' & set the timer for 1 hour. Then started our mise en place for the other items. Which entailed for the Pommes Duchesse - 4 Russet Potatoes, 1oz. butter, 1 egg, butter - clarified. We were supposed to boil the potatoes whole, but peeled & lg. diced to expedite the cooking process. As the potatoes were cooking Alyssa found the food mill. Which wasn't working well or we didn't know the nuances of it. Anyway, we maybe should have used a large cone strainer or China cap & spatula.
Scott was in charge of Pommes Frittes. He peeled then sliced potatoes in a julienne. Then soaked in cold water - changing it three times to try to get out some of the starch.
Okay - I am going to have to skip to the good part - cooking. I have 5 carrot cakes to make & get to a softball game in 18 min.
The Sous Vide NY Strip was fantastic. I have never had a steak served in this manner and probably will never be able to order one cooked Sous Vide either, as I expect paying for five kids' college tuition will supercede any pricey steak excursions. That being said - this was a very average cut of meat cooked perfectly.
Grilled Ny Strip: I apparently put too much seasoning on my "presentation side". By the time the steak had rested - my grill lines were not apparent. But the steak was done - I feel correctly - med. rare, well seasoned & tender.
Pan Seared Ny Strip: I feel that the cut of meat was much too small to use this procedure properly. It seemed that once you got a nice sear on each side, you would over cook the piece of meat by finishing it in the oven. I took mine straight from the pan to the plate, covered & let rest for 5 min for med. rare.
Pommes Duchesse: Ended up being a bit overdone & dry. We should have piped them smaller & maybe used the Salamander to finish them. Also we used fresh nutmeg & should have adjusted the recipe accordingly.
Pommes Frittes: Turned out well. We didn't get enough seasoning on them after our "second" fry. We chose to re-fry for 15-30 sec. & then re-season. This seemed to work well & not effect the fry.
Twice Baked Potatoes: Turned out well. I adjusted the recipe and added cream cheese and sour cream, because the potatoes seemed a bit dry & bland with out the cabbage & leeks. I did bring them home - against the rules - my kids loved them.
Creamed Spinach: I feel that we followed all of the directions & added a bit to the recipe, but still ended up with a rather bland end product. We should have added more parm. cheese, salt & cooked it longer to deepen all of the flavors.
As a whole, I think our group did very well. I think our recipes were fairly well executed & somewhat well presently. Timely at least. There are some very inexperienced cooks that maybe need to be paired up with someone in maybe a "mentor" type of situation. Many did not know how to bake potatoes, boil or mash & had never put markings on a steak. This last part isn't meant to be offensive at all, just concern for those in the class that are very new at cooking.
Blessings, I hope to have some pictures loaded this week of last weeks culinary attempts, as well as this weeks. We just so happend to have won a full NY strip at a golf tournament, so I will be cutting & grilling them up this weekend.
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