Tuesday, September 14, 2010
Wednesday, September 8, 2010
As soon as I finished my long summer semester in school, I took a week off work to help out with Chef Bob Waggoner's cooking show, U Cook with Chef Bob. We filmed all 12 episodes of the second season during that week. The days were really long and tedious, but it was enjoyable work, and I especially enjoyed learning about the filming and media side of the project.
Thursday, August 26, 2010
Over the summer, I took two classes at CIC: Hospitality 102, which was pretty much like proteins class, and Garde Manger, which is the pantry/cold side of the kitchen. Each class was twice a week, from 7:30 a.m. to either 12 or 2:30. It was exhausting, but I really enjoyed both classes and felt like I learned a lot. I was happy to be cooking so intensely every day.
In 102, we focused on cooking a different kind of protein every week. Here are a few of the dishes I cooked over the course of the semester:
For our final exam in 102, we had to randomly draw the name of a protein out of a bowl and cook it with a starch and a veg. Somehow, we had to incorporate a classical knife cut into the dish. I randomly drew a sirloin steak. I served it with fennel roasted potatoes, grilled asparagus, and caramelized onion gravy.
In Garde Manger, we covered everything from preserving techniques to sushi to charcuterie. The first day of class, we brined and cured beef tongue.
This class was a production class, so everything we cooked was served buffet-style on Wednesdays. We cooked with the same group of 3 to 4 people all semester long and set up our buffet tables by group.
Like I said, we served a lot of really diverse food over the course of the semester. Our group later ended up shaving that beef tongue and serving it warm, tossed with spicy BBQ sauce on slider buns. It was a hit!
For our final project in this class, our group had to design our own buffet, making sure to incorporate specific techniques that we learned over the course of the semester. Erik made some badass sliders with homemade breakfast sausage, tomato sauce, peppers and onions. Venus made a chilled cantaloupe rum soup. I made 2 different types of hors d'oeurves:
Our group's dishes got a ton of compliments on the comment cards, and I think we were all proud of each other.
Hopefully this post helps to justify my break from the blog. School and work has kept me intensely busy this summer; I love the blog, but staying sane without any sacrifice has proven impossible, and I've regretfully had to let Dani Dishes go by somewhat by the wayside. Even though I'm at the start of a new semester, I hope now I'll be able to make more time for this little project in my life.
Sunday, July 18, 2010
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.
Tuesday, June 22, 2010
Last week, I went on another fun trip to the triangle area. The main reason for going to was to take the intro level sommelier exam in Raleigh through the Court of Master Sommeliers. My friend, Morgan, who works at McCrady's, also took the test. It involved a pretty intensive two-day seminar prior to the exam, and I was happy to have a friend there with me. There was a lot of information to absorb, and I think I might have felt a bit more overwhelmed had I gone by myself.
Wednesday, June 9, 2010
For the green tomatoes, I sliced them up and breaded them with flour, egg wash, and a mixture of panko and breadcrumbs.
After the grits were on, I browned the andouille sausage.
I was really happy with the way this dish turned out! Nice and rich and full of flavor. After dinner, we headed out to see a Brazilian jazz show at the Cistern, and really enjoyed it.