tag:blogger.com,1999:blog-52429860744174043772024-03-13T17:44:55.400-04:00Dani DishesA server scrambles to save 'er life.Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-5242986074417404377.post-16314275750748614092011-09-14T10:37:00.003-04:002011-09-14T10:53:57.917-04:00Happy 2nd Birthday, Dani Dishes!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4684CDh5EkE/TnCyMSxLfLI/AAAAAAAAA_0/T-RGE10j0ac/s1600/CIMG3705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4684CDh5EkE/TnCyMSxLfLI/AAAAAAAAA_0/T-RGE10j0ac/s400/CIMG3705.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">It's hard to believe it's been a year since Dani Dishes's <a href="http://danidishes.blogspot.com/2010/09/happy-birthday-dani-dishes.html">first birthday</a>. Last year, I was drinking bubbles in the little Cooper Street kitchen in Charleston, surrounded by my girlfriends. This year, I found myself at my parents' house in NC for a much quieter, but nonetheless enjoyable celebration.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3J--kSzVods/TnC1_1bKvpI/AAAAAAAAA_4/o7NrKbStJSo/s1600/CIMG3715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-3J--kSzVods/TnC1_1bKvpI/AAAAAAAAA_4/o7NrKbStJSo/s400/CIMG3715.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I know I've gotten off track with the blog this past year. I've been trying to get through culinary school, working all the time, and honestly just haven't <i>felt</i> like writing. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Im7-1uZrMMs/TnC5N67wzSI/AAAAAAAAA_8/oSsWmDQppzw/s1600/CIMG3719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Im7-1uZrMMs/TnC5N67wzSI/AAAAAAAAA_8/oSsWmDQppzw/s400/CIMG3719.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">But, I've spent a lot of time trying to get my head straight, and I've decided that it's time for a change. As much as Charleston has meant to me, I'm looking forward to seeing some new places and making some new memories. So, next week, I'll be packing my car and moving to Denver, CO! It's a little daunting, and I know it's gonna be a cold winter for this Carolina girl, but I'm ready to do this thing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fYeQdVOVRy8/TnC7c9dvGxI/AAAAAAAABAA/wc7o8T1xwOc/s1600/CIMG3712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-fYeQdVOVRy8/TnC7c9dvGxI/AAAAAAAABAA/wc7o8T1xwOc/s400/CIMG3712.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">I've got a couple posts up my sleeve, so stay tuned. Cheers to another year, Dani Dishes!</div><br />
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<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com2tag:blogger.com,1999:blog-5242986074417404377.post-67585917103585958772011-03-25T12:25:00.001-04:002011-03-25T12:26:30.918-04:00Guest Post: Sam in Morocco<i>My sister's boyfriend, Sam Albetta, just spent the past six months in Morocco and Egypt. While he was there, obviously, he enjoyed a totally different cuisine than anything he was used to eating here in the States. So, when I asked if he would be interested in posting about some of his food experiences, he kindly obliged. Thanks, Sam, and I hope you guys enjoy this post as much as I did!</i><br />
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<div style="text-align: center;">~</div><div style="text-align: left;"> <style>
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</style> </div><div class="MsoNormalCxSpMiddle" style="text-align: center;">Hey everyone, I'm Sam. </div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-vdQVFdlqC5s/TYy3cAvgSaI/AAAAAAAAA_k/4Z9U5kP6TOw/s1600/Butcher+counter+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-vdQVFdlqC5s/TYy3cAvgSaI/AAAAAAAAA_k/4Z9U5kP6TOw/s400/Butcher+counter+3.JPG" width="400" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"> </div><div class="MsoNormalCxSpMiddle"> My recent time in Morocco was quite a new culinary experience, not just because of the subtleties of Moroccan food, but also because it made me more aware of the intricacies of how food is obtained, prepared, and enjoyed in another part of the world. There are a lot of things that just work differently in Fez, which is where I spent most of my time. Hopefully I can convey some sense of that in this post.</div><div class="MsoNormalCxSpMiddle"> </div><div class="MsoNormalCxSpMiddle"> The first thing you should know about eating in Morocco is that it really helps to be adventurous. In addition to there being some food items to which Westerners aren’t accustomed, there is also often no semblance of a health code. You should use common sense, but if you are overly-cautious you probably won’t have as much fun. </div><div class="MsoNormalCxSpMiddle"> </div><div class="MsoNormalCxSpMiddle"> There are many different types of restaurants found in the Medina (older part of the city.) Some are larger, more tourist-oriented restaurants that are clustered around the main entrance. These can often be best described as “rip offs.” The food is comparatively expensive and often isn’t as good or authentic as what one can find a little further in to the city. At some point, one needs to decide if they want to be served tourist-safe food by a guy wearing boisterously exaggerated garb in a prop-laden restaurant, or food that Moroccans actually eat, prepared by a guy in jeans standing behind a bloody meat counter with a flat-top. If you think you might prefer the former, the rest of this post may not interest you.</div><div class="MsoNormalCxSpMiddle"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MV-YWoAu4Ag/TYy-EbG5SaI/AAAAAAAAA_w/WJBhIufPZ80/s1600/Butcher+counter+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-MV-YWoAu4Ag/TYy-EbG5SaI/AAAAAAAAA_w/WJBhIufPZ80/s400/Butcher+counter+5.JPG" width="400" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-size: x-small;">flat top at a meat counter </span></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><br />
</div><div class="MsoNormalCxSpMiddle"> It was just this kind of meat counter restaurant that ended up being one of my favorites. This type of operation is really more of a stall than a restaurant, but they do cook up some great food. There are fresh whole animals being broken down, hung, sometimes ground, and displayed, often including cuts of chicken, beef, lamb, liver, pancreas, and other various offerings of offal. </div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-spve2yqZvUQ/TYy2yhZx-bI/AAAAAAAAA_g/euaIO5s9s20/s1600/Butcher+counter+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-spve2yqZvUQ/TYy2yhZx-bI/AAAAAAAAA_g/euaIO5s9s20/s400/Butcher+counter+2.JPG" width="400" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-size: x-small;">meat counter proteins</span> </div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><br />
</div><div class="MsoNormalCxSpMiddle">Walking up and choosing an ingredient is your first move. My favorites ended up being chicken, liver, and a large, reddish piece of charcuterie the locals called “pasterma” (like I said, be adventurous.) Your counter man will then take that item and throw it on the flat-top with some onions, chopped olives, seasoning (chili and turmeric plus some others) and lots of oil. You can also get a fried egg thrown into the mix (highly recommended.) It’s then served in a piece of bread that’s pretty similar to pita. The result can be had for a mere 15 dirham (a little less than $2) and you won’t be hungry afterward. </div><div class="MsoNormalCxSpMiddle"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-mQHJgqae8pc/TYy2MdhAhmI/AAAAAAAAA_c/xij1YK2k1Jk/s1600/Liver+sandwich+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-mQHJgqae8pc/TYy2MdhAhmI/AAAAAAAAA_c/xij1YK2k1Jk/s400/Liver+sandwich+2.JPG" width="400" /></a></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-size: x-small;">sandwich</span></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-size: x-small;"> </span> </div><div class="MsoNormalCxSpMiddle" style="text-align: center;"> ~ </div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle"> Another type of restaurant in the Medina is the soup-kitchen type. Here you’ll find huge boiling pots of either harira, or a white bean soup called “bisura” or “baysr.” These are often accompanied by fried eggs, a salsa-like sauce, and these delicious little potato fritters that are constantly being fried. The spread at one of these places will only cost around 10 dirham ($1.25.) </div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-m-E0-EGwA54/TYy4kiMBsCI/AAAAAAAAA_o/guoCdHipZLQ/s1600/Soup+kitchen+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-m-E0-EGwA54/TYy4kiMBsCI/AAAAAAAAA_o/guoCdHipZLQ/s400/Soup+kitchen+1.JPG" width="400" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"> <span style="font-size: xx-small;"><span style="font-size: x-small;">soup counter</span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"></div><div class="MsoNormalCxSpMiddle" style="text-align: center;">~ </div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle"> While both of the types of restaurants mentioned above serve great food, it certainly isn’t the food for which Morocco is best known. The tagine is undoubtedly the most recognizable dish from the Moroccan milieu, and while it tends to be a little more expensive than the aforementioned bargains, it is definitely something that travelers shouldn’t miss. While acceptable tagines can be obtained in many restaurants, the best tagine is the one made at home, preferably the home of a Moroccan whom you have befriended. </div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-DtKNy6n8Zao/TYy6eGRNxNI/AAAAAAAAA_s/j9OxSsQsg-w/s1600/Tagine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-DtKNy6n8Zao/TYy6eGRNxNI/AAAAAAAAA_s/j9OxSsQsg-w/s400/Tagine.JPG" width="400" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-size: x-small;">tagine</span> </div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><br />
</div><div class="MsoNormalCxSpMiddle">Tagine is actually the name of the vessel in which the meal is cooked; it is a heavy stoneware dish that has a flat bottom and a tall conical lid. This heavy stone basin is usually brought to the table, ensuring that the communal serving stays hot throughout the meal. A couple of times we were brought tagines that were still at an active boil even after they had been brought out because of how much heat the vessel retained. Varieties of tagines might include any combination of potatoes, zucchini, onions, garlic, tomatoes, beef, chicken, lamb, liver, or eggs. Ingredients are sautéed and then simmered together with a little broth or water while the heavy lid holds pressure inside. The result is a rich and tender meal that will heat the diner well after the food is gone. Forks are lunged across the table and rips of bread mop up steaming broth. Alcohol is rare to come by in Morocco, so a meal like this will often be preceded by tea, or “shai,” which in Morocco is usually just mint leaves, boiling water, and a staggering amount of sugar.</div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><br />
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</div><div class="MsoNormalCxSpMiddle"> </div><div class="MsoNormalCxSpMiddle"> Lastly, I’m including a recipe for a dish that I made for guests in my home while I was in Fez. This dish was the result of my own interpretation of some of the Moroccan flavors and ingredients that I encountered while I was there. If you can’t make it to Morocco anytime soon, maybe you can bring a little bit of Morocco to your own kitchen. Have fun! </div><div class="MsoNormalCxSpMiddle"> </div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-size: small;"><span style="font-size: large;">Moroccan Braise</span> </span></div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">4-5 pound cut of beef</div><div class="MsoNormalCxSpMiddle">turmeric</div><div class="MsoNormalCxSpMiddle">cumin</div><div class="MsoNormalCxSpMiddle">fennel seed</div><div class="MsoNormalCxSpMiddle">cinnamon</div><div class="MsoNormalCxSpMiddle">salt</div><div class="MsoNormalCxSpMiddle">garlic cloves </div><div class="MsoNormalCxSpMiddle"><a href="http://www.blogger.com/post-create.g?blogID=5242986074417404377" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>2 large fennel bulbs, quartered</div><div class="MsoNormalCxSpMiddle">2 onions, quartered </div><div class="MsoNormalCxSpMiddle">5-6 sweet tangerines or other citrus, zest reserved</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">Thoroughly rub the beef with the spices. Embed some cloves of garlic in the meat, cutting small slits if necessary. If desired, let the beef sit with the rub overnight.</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">Brown the meat on all sides and transfer to a large lidded pot. Add the onions and fennel bulb to the pot. For the braising liquid, peel the tangerines and crush them in your hand over the pot. Fit the lid on the pot and put it in the oven. The temperature and timing of the braise can vary depending on the size and thickness of the meat. For a larger, thicker piece, 3 - 4 hours at around 185 degrees should be about right. For a thinner piece, 2 - 2.5 hours at around 200 should do it. an expedited preparation of this dish can also be done in a pressure cooker in about half the time. When using a pressure cooker, set the pot over a low to medium burner and maintain a low simmer.</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle"> After cooking, plate the meat with the fennel and onions on a large platter and spoon some braising liquid over the top. For a garnish, make a quick gremolata combining the saved tangerine zest, some chopped garlic, and parsley. Sprinkle on top.<span id="internal-source-marker_0.8337218872638916" style="background-color: transparent; color: black; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div><div class="MsoNormalCxSpMiddle"><br />
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</div><img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com1tag:blogger.com,1999:blog-5242986074417404377.post-71247595193344363842011-03-10T21:24:00.001-05:002011-03-10T22:54:46.538-05:00Charleston Wine & Food Festival: Opening Night PartyLast weekend was the sixth annual <a href="http://www.charlestonwineandfood.com/home/">Charleston Wine & Food Festival</a>. I was really excited to get to help out at the opening night gala. It took place in Marion Square, and much like last week's <a href="http://danidishes.blogspot.com/2011/03/chefs-feast.html">Chef's Feast</a>, about twenty local restaurants had tables set up with small plates for the partygoers to dine on while they drank and mingled.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-bBFlQVi8d0I/TXmBuRtfQ8I/AAAAAAAAA-0/sr9TAwpfi6I/s1600/CIMG3117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-bBFlQVi8d0I/TXmBuRtfQ8I/AAAAAAAAA-0/sr9TAwpfi6I/s400/CIMG3117.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: x-small;">Blake, John, me, and Chef Ramon</span> </div><br />
We had time to snap some photos before the crazy influx of people happened. There were over 1,000 attendees there, which made for a busy night, to say the least.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-bdqfE7dxMvM/TXmCYVRV8LI/AAAAAAAAA-4/fM5Fj6mFHG8/s1600/CIMG3114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-bdqfE7dxMvM/TXmCYVRV8LI/AAAAAAAAA-4/fM5Fj6mFHG8/s400/CIMG3114.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">John and me</span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-9XRDAqnb9SE/TXmCkxFwIDI/AAAAAAAAA_I/f-ti8N2Jr6c/s1600/CIMG3138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-9XRDAqnb9SE/TXmCkxFwIDI/AAAAAAAAA_I/f-ti8N2Jr6c/s400/CIMG3138.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Blake and me</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-FqeXoSudthI/TXmCbHx1vFI/AAAAAAAAA-8/Lbnyw0z-kqc/s1600/CIMG3116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-FqeXoSudthI/TXmCbHx1vFI/AAAAAAAAA-8/Lbnyw0z-kqc/s400/CIMG3116.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Chef Frank Lee and his Chef de Cuisine, Russ Moore</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-quylSy52AwE/TXmChcqfQuI/AAAAAAAAA_E/qAptM4ePj-A/s1600/CIMG3127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-quylSy52AwE/TXmChcqfQuI/AAAAAAAAA_E/qAptM4ePj-A/s400/CIMG3127.JPG" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">our dish</span></div><div style="text-align: center;"><br />
</div>I was happy that, unlike at the Chef's Feast, our plate was cold rather than hot. There were so many people, we were busy enough as it was without having to actually cook or heat the food to order. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-lDNHlZ9oB5E/TXmCeqyWJVI/AAAAAAAAA_A/RQQjAoBGOFs/s1600/CIMG3135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-lDNHlZ9oB5E/TXmCeqyWJVI/AAAAAAAAA_A/RQQjAoBGOFs/s400/CIMG3135.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">gorgeous tuna, fennel and radish salad, blood orange puree, </span></div><div style="text-align: center;"><span style="font-size: x-small;">crispy beet chip, olive oil powder, and micro greens</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The crudo tasted really great, too. All the flavors together made for a very refreshing, light couple of bites. I think it was a nice contrast to some of the other heavier (but still delicious) charcuterie-oriented dishes I saw.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-eX0N4ii9u4k/TXmFAMDDfuI/AAAAAAAAA_M/jw5R8hnrsIA/s1600/CIMG3137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-eX0N4ii9u4k/TXmFAMDDfuI/AAAAAAAAA_M/jw5R8hnrsIA/s400/CIMG3137.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <span style="font-size: x-small;">I tried to get a crowd shot to show how many people were there</span></div><div style="text-align: left;"><br />
</div>After the crowd started to die down, we enjoyed tasting some of the other restaurants' dishes. Chef Bacon from <a href="http://www.oaksteakhouserestaurant.com/index.html">Oak</a> was doing a gorgeous homemade (oxtail? not quite remembering...) ravioli, while Chef Brock from <a href="http://www.huskrestaurant.com/">Husk</a> was putting out pig's ear sliders which were pretty much amazing. Overall, it was a lot of fun, and I've enjoyed getting to go to so many exciting events in the past few weeks.<br />
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<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com0tag:blogger.com,1999:blog-5242986074417404377.post-11865795951070452952011-03-01T00:18:00.005-05:002011-09-14T10:53:06.999-04:00Chef's FeastLast night, I was able to help out at the 12th annual <a href="http://www.lowcountryfoodbank.org/chefs-feast">Chef's Feast</a>, organized by Peninsula Grill's Chef Bob Carter. The event raises charity money for the Lowcountry Food Bank. Around 1,000 people attended, wearing tuxes and cocktail dresses, and over 25 chefs were there to represent their restaurants.<br />
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Each chef had a little station where his team could put out a small plate, and the guests came up to the stations as they wanted. There were tables all over the auditorium for the guests to sit and dine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-LV6UhdeOqFA/TWx7IXRjDQI/AAAAAAAAA-c/AJPzTGP5_Ms/s1600/CIMG3100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-LV6UhdeOqFA/TWx7IXRjDQI/AAAAAAAAA-c/AJPzTGP5_Ms/s400/CIMG3100.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Blake, Chef Ramon, myself, and Chef Lee</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The four of us, plus Jeff, a cook from SNOB, represented High Cotton and Maverick Southern Kitchens.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-SvWKltvV41c/TWx8aHbGXhI/AAAAAAAAA-g/iO2DD5E4eAI/s1600/CIMG3102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-SvWKltvV41c/TWx8aHbGXhI/AAAAAAAAA-g/iO2DD5E4eAI/s400/CIMG3102.JPG" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">What we cooked.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Needless to say, with that many guests attending, we stayed very busy, especially for the first hour.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-u9I-J7OCYVA/TWx85KiTsxI/AAAAAAAAA-k/oRDvfDGP7s4/s1600/CIMG3106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-u9I-J7OCYVA/TWx85KiTsxI/AAAAAAAAA-k/oRDvfDGP7s4/s400/CIMG3106.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Our plate. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I thought our plate turned out nicely. It tasted good, and lots of guests came back for more.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-QFgaxRYM5jM/TWx9i_KQWxI/AAAAAAAAA-o/A9prGIQENXo/s1600/CIMG3107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-QFgaxRYM5jM/TWx9i_KQWxI/AAAAAAAAA-o/A9prGIQENXo/s400/CIMG3107.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Ramon and David Marconi, one of MSK's owners.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We saw lots of friends and familiar faces all night long. Blake and I ran into tons of students and teachers from our respective culinary schools (she goes to Art Institute, I go to C.I.C.). Of course, there were lots of industry people there who we knew just from working in food and beverage in Charleston.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-UlijRhOKav4/TWx-pKKDODI/AAAAAAAAA-s/uzBrfGYd0PU/s1600/CIMG3109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-UlijRhOKav4/TWx-pKKDODI/AAAAAAAAA-s/uzBrfGYd0PU/s400/CIMG3109.JPG" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Me and Chef Stefanelli from school. Love him.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While we didn't taste every dish, it was definitely fun to taste what the different restaurants were putting out. Chef Stef's braised oxtail and polenta was delicious, and I also really liked the sauteed calamari in tomato sauce from the Wild Olive, the restaurant we were stationed next to. A couple cold beers at the end of the night (of course) helped wash it all down. Overall, it was a blast, and I was happy to step outside of my usual realm to participate in something so big and exciting.</div><br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com1tag:blogger.com,1999:blog-5242986074417404377.post-31591869550479919172011-02-22T18:38:00.002-05:002011-02-22T18:43:12.045-05:00Cooking Competition at C.I.C.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4dqfQxA-_e0/TWQ23x8HGoI/AAAAAAAAA94/8pSaCDwub5g/s1600/CIMG3065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4dqfQxA-_e0/TWQ23x8HGoI/AAAAAAAAA94/8pSaCDwub5g/s400/CIMG3065.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-weight: bold;"></span><span style="font-size: x-small;">me, Josh, Rene</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">A couple weeks ago, my friend Josh, who I know from culinary school, asked me to help him out with a cooking competition he was going to be involved in. The challenge was a fundraiser, purchased at last year's Vintner's dinner. Three students were chosen by the school to prepare a three-course meal for about twenty people, and the winner was to receive a cash prize.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Each competitor was allowed to have a couple of sous chefs to help him or her out. Of course, this sounded like a blast to me, so when Josh asked me to help I quickly agreed. Our friend, Rene, also volunteered to help out. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">He was go compete against two other girls, Ulfet and Talicia. Each student was to use a tilefish for the first course, a whole beef tenderloin for the second course, and had free range to create any dessert course he or she wanted. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-R99_gOlP76w/TWQ9TPzvBSI/AAAAAAAAA-A/AFQMhua97NI/s1600/CIMG3072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-R99_gOlP76w/TWQ9TPzvBSI/AAAAAAAAA-A/AFQMhua97NI/s400/CIMG3072.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> Josh plating his first course: tilefish with roasted tomato, bok choy, and quinoa risotto, </span><br />
<span style="font-size: x-small;">buerre blanc, and basil oil </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nyUgOOU7WeE/TWQ9XxkFXuI/AAAAAAAAA-E/BthUUrIitT4/s1600/CIMG3074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-nyUgOOU7WeE/TWQ9XxkFXuI/AAAAAAAAA-E/BthUUrIitT4/s400/CIMG3074.JPG" width="285" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Ulfet's tilefish course</span></div><div style="text-align: left;"><br />
We prepped all day and had a blast. By the time we actually started serving, everyone was ready and in good spirits.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NMVxbrG0xLM/TWRAAI9GmEI/AAAAAAAAA-I/rKk2i6nU2bY/s1600/CIMG3075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NMVxbrG0xLM/TWRAAI9GmEI/AAAAAAAAA-I/rKk2i6nU2bY/s400/CIMG3075.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">As the entrees were going out.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ufCLegRLw6Y/TWRADNY7IyI/AAAAAAAAA-M/Dz_Iv6pyRq8/s1600/CIMG3076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ufCLegRLw6Y/TWRADNY7IyI/AAAAAAAAA-M/Dz_Iv6pyRq8/s400/CIMG3076.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Josh's second course: whole roasted beef tenderloin, green bean saute, truffled parsnip puree, </span></div><div style="text-align: center;"><span style="font-size: x-small;">balsamic red wine reduction foam</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">For dessert, our team played around with the idea of deconstructing a classic s'more. It was challenging to try to pull off, but it tasted good and we enjoyed playing around with it.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SmlwhtUQhcE/TWRAIPnmfuI/AAAAAAAAA-Q/PnPuD5ZRfVA/s1600/CIMG3077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-SmlwhtUQhcE/TWRAIPnmfuI/AAAAAAAAA-Q/PnPuD5ZRfVA/s400/CIMG3077.JPG" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Rene and Josh finishing the plates</span></div><br />
Chef Frank Lee was the judge. I've worked in his company for a long time, so we had fun and chatted over a glass of wine when it was all over.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ONYzHwBSIhE/TWRASyFoPtI/AAAAAAAAA-U/uQMaOHxVeXQ/s1600/CIMG3082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ONYzHwBSIhE/TWRASyFoPtI/AAAAAAAAA-U/uQMaOHxVeXQ/s400/CIMG3082.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Chef and me</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">In the end, our team didn't win, but we accepted our defeat without too much wounded pride. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JRBvDL6RA18/TWRHeO9qspI/AAAAAAAAA-Y/-_4Z4Xdns1s/s1600/CIMG3068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JRBvDL6RA18/TWRHeO9qspI/AAAAAAAAA-Y/-_4Z4Xdns1s/s640/CIMG3068.JPG" width="480" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Everyone who participated.</span></div><div style="text-align: center;"><span style="font-size: x-small;">Back row: Jamie, Ulfet, Josh, Talicia</span></div><div style="text-align: center;"><span style="font-size: x-small;">Front row: Rene, Bev, me, Arlene</span></div><div style="text-align: center;"><br />
<div style="text-align: left;">All in all, I had a lot of fun being able to participate in this competition. I met some new friends, hung out with some old ones, and was able to mix up the daily routine a bit. I'll be looking forward to the next time I'm invited to be a part of something like this.</div></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /> <b> </b>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com2tag:blogger.com,1999:blog-5242986074417404377.post-58209611028002329732011-01-26T01:47:00.003-05:002011-01-26T02:01:09.834-05:00What I've Been DoingSo. I'm not really sure what I'm supposed to say here. I realize that I have pretty much neglected the blog for an entire semester. Even worse is that my last post was a birthday celebration for the damn blog itself. Months ago. Awk-ward.<br />
<br />
I admit that there is no excuse for this neglect. I have been formulating this very "I'm Sorry" post in my mind for ages now. Repeatedly, I have been shocked upon being asked, "So, whatever happened with the blog?" or, "Are you okay? I haven't noticed any posts in a while." It's gotta be a feeling akin to leaving a box of puppies on the side of the road somewhere. Except that I would never do that.<br />
<br />
I've been somehow justifying my silence in repeating to myself what an ancient piece of crap the computer I've been working on is, and how I Just Don't Have Time to wait around for photos to upload and whatnot. Which is certainly true. Ultimately, though, I'm kidding myself. I've simply allowed myself to get caught up. I finally made the switch to back-of-house at work, have kept super-busy with school, and most importantly (and least tangibly), I've been enjoying the company of my amazing circle (family) of friends that I've become so amazingly close with along the way.<br />
<br />
<div style="text-align: center;">~</div><div style="text-align: center;">So, as a peace offering, here are some photos that recap my life the past few months:</div><br />
<div style="text-align: center;">Of course, there are my boys <3</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-xahg29NI/AAAAAAAAA8k/TAESm-Wv0hs/s1600/Picture+082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-xahg29NI/AAAAAAAAA8k/TAESm-Wv0hs/s400/Picture+082.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Nick, Cam, Kristen and Andrew</span></div><br />
<div style="text-align: center;"> I thought it was badass when they broke down the turkeys for Thanksgiving:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-yGtm5GgI/AAAAAAAAA8o/uUmX29GJXl0/s1600/Picture+145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-yGtm5GgI/AAAAAAAAA8o/uUmX29GJXl0/s400/Picture+145.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Ben, Brendan, Abbott, and Pat</span></div><div style="text-align: center;"><span style="font-size: x-small;"> </span> </div><div style="text-align: center;">More badass still was when they broke down the 800 pound local steer we got in: </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TT-yMRQTPLI/AAAAAAAAA8s/7dn4MVWaBJ0/s1600/Picture+132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TT-yMRQTPLI/AAAAAAAAA8s/7dn4MVWaBJ0/s400/Picture+132.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Um, yeah, he took up the whole walk-in. </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TT-yVB-4FsI/AAAAAAAAA80/fjV1odLi5Pc/s1600/Picture+135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TT-yVB-4FsI/AAAAAAAAA80/fjV1odLi5Pc/s400/Picture+135.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Andrew and Kristen got married on November 13th, 2010. They were cute enough to bring the whole wedding party to Moe's.<br />
<br />
</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TT-ydUpqL7I/AAAAAAAAA88/IvkxBhOAgTc/s1600/Picture+138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TT-ydUpqL7I/AAAAAAAAA88/IvkxBhOAgTc/s400/Picture+138.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Before Face ditched the bottle for a pitcher. Wish I had a photo of Kristen, too. She was gorgeous.</span></div><div style="text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: x-small;"> </span> Cam turned 21. We ate at SNOB before, of course, heading to Moe's:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-zx_APw2I/AAAAAAAAA9Q/0xml2fz-9oQ/s1600/CIMG2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-zx_APw2I/AAAAAAAAA9Q/0xml2fz-9oQ/s400/CIMG2892.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> Cam and Ben</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-z2ZKtvYI/AAAAAAAAA9U/6GbA_VLfotk/s1600/CIMG2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-z2ZKtvYI/AAAAAAAAA9U/6GbA_VLfotk/s400/CIMG2894.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Korey and me</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Let's <i>not</i> forget the beautiful ladies in my life: </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-zjsOAwaI/AAAAAAAAA9A/MPVWUxxx7e8/s1600/Picture+148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-zjsOAwaI/AAAAAAAAA9A/MPVWUxxx7e8/s400/Picture+148.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Amanda and Cindy (Sunday Funday?)</span></div><div style="text-align: center;"><span style="font-size: x-small;"> </span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-zmPeOy5I/AAAAAAAAA9E/oce3Gh3kyMs/s1600/Picture+150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-zmPeOy5I/AAAAAAAAA9E/oce3Gh3kyMs/s400/Picture+150.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">me, Blake, and Kristine (same day)</span><br />
<span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;"> </span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TT-zuOyJiZI/AAAAAAAAA9M/agQC7j8GYrc/s1600/CIMG2881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TT-zuOyJiZI/AAAAAAAAA9M/agQC7j8GYrc/s400/CIMG2881.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> Caroline and I the night of the eclipse</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Don't let me fool you, I actually did do a little cooking the past few months:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-zrNJEw7I/AAAAAAAAA9I/hSfQo1g_cmk/s1600/Picture+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-zrNJEw7I/AAAAAAAAA9I/hSfQo1g_cmk/s400/Picture+130.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: x-small;">Final Presentation for my A la Carte I class:</span></div><div style="text-align: center;"><span style="font-size: x-small;">Crab Cakes with Sauteed Squash & Zucchini, Creole Remoulade, and Fried Preserved Meyer Lemons </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Christmas was a blast. Blake and I hosted a feast for the boys:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-z6x3cU6I/AAAAAAAAA9Y/uGgtqH9x4T8/s1600/CIMG2904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-z6x3cU6I/AAAAAAAAA9Y/uGgtqH9x4T8/s400/CIMG2904.JPG" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">big, fat, 15 pound standing rib roast.</span> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-0TwLP_fI/AAAAAAAAA9c/XhtvBQ1DvIs/s1600/CIMG2906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-0TwLP_fI/AAAAAAAAA9c/XhtvBQ1DvIs/s400/CIMG2906.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Tim, Seth, Cam, Ben, Brian, John, John</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TT-0YJk11wI/AAAAAAAAA9g/WntUK1fqOlU/s1600/CIMG2912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TT-0YJk11wI/AAAAAAAAA9g/WntUK1fqOlU/s400/CIMG2912.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">final plate: rib roast with shaved Sriracha Brussels sprouts, roasted winter veggies, and horseradish cream</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I finally got to <a href="http://www.huskrestaurant.com/">HUSK</a> with Brady:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TT-0fAhKckI/AAAAAAAAA9k/10DqeNs0qM0/s1600/CIMG2920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TT-0fAhKckI/AAAAAAAAA9k/10DqeNs0qM0/s400/CIMG2920.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">amazing.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Managed to see my best friend's kids the few moments I spent in Morganton:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-2H55wjKI/AAAAAAAAA9s/_3Pep69oKwE/s1600/Picture+093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-2H55wjKI/AAAAAAAAA9s/_3Pep69oKwE/s400/Picture+093.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Gracie, me, Henry</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">A couple times. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-0n5iLAsI/AAAAAAAAA9o/coDlOqW8DVI/s1600/CIMG2922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TT-0n5iLAsI/AAAAAAAAA9o/coDlOqW8DVI/s400/CIMG2922.JPG" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Love you, Brenna.</span><br />
<br />
Lastly, I <i>finally</i> bought a new computer. My first Mac.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-2KZlXWhI/AAAAAAAAA9w/Bo6Zxt4Ks0c/s1600/CIMG2929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TT-2KZlXWhI/AAAAAAAAA9w/Bo6Zxt4Ks0c/s400/CIMG2929.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">No more excuses.</div><div style="text-align: center;"><br />
</div><img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com2tag:blogger.com,1999:blog-5242986074417404377.post-8468184140978342942010-09-14T09:26:00.001-04:002010-09-14T13:48:13.064-04:00Happy Birthday, Dani Dishes!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TI91WEKslBI/AAAAAAAAA8A/sMVzREs1ROc/s1600/Picture+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TI91WEKslBI/AAAAAAAAA8A/sMVzREs1ROc/s640/Picture+059.jpg" width="480" /></a></div><br />
<div style="text-align: center;">Happy <a href="http://danidishes.blogspot.com/2009/09/chapel-hill.html">first birthday</a>, Dani Dishes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TI92zj09C2I/AAAAAAAAA8Y/lkQ92-9BdAs/s1600/Picture+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TI92zj09C2I/AAAAAAAAA8Y/lkQ92-9BdAs/s400/Picture+060.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cheers to a great year...</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TI91smRgkLI/AAAAAAAAA8I/zMqFLKcVdts/s1600/Picture+037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TI91smRgkLI/AAAAAAAAA8I/zMqFLKcVdts/s400/Picture+037.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Bethany, Amanda, Caroline</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">...and to all my good friends who've supported me along the way.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TI92U3P0DiI/AAAAAAAAA8Q/SKNJMFtNufA/s1600/Picture+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TI92U3P0DiI/AAAAAAAAA8Q/SKNJMFtNufA/s400/Picture+040.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">me , Cindy, Carlie</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here's to another year of inspiration, creativity, and happiness!</div><img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-74538637324660090162010-09-08T13:05:00.001-04:002010-09-08T13:07:20.833-04:00U Cook with Chef Bob<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TIe01fEG0ZI/AAAAAAAAA6w/EJz0cSDK0Kc/s1600/bob10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TIe01fEG0ZI/AAAAAAAAA6w/EJz0cSDK0Kc/s320/bob10.jpg" /></a></div><br />
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, <a href="http://www.ucookwithchefbob.com/">U Cook with Chef Bob</a>. 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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe3WDKCTsI/AAAAAAAAA64/Jy8X4qK_hG8/s1600/bob4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe3WDKCTsI/AAAAAAAAA64/Jy8X4qK_hG8/s400/bob4.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">The set.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Each episode is divided into two parts. First, Chef Bob cooks a first course and serves it to his panel of 3 "foodies", who are sitting to his right in the above photo. The foodies could be anyone from food writers to wine importers to fellow chefs to personal friends. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TIfAmZbdRFI/AAAAAAAAA74/l4radhK-aBg/s1600/bob9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TIfAmZbdRFI/AAAAAAAAA74/l4radhK-aBg/s400/bob9.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> Can I please mention these bad ass, personalized butcherblock cutting boards Chef Bob had made? Eventually, they'll be available for sale through <a href="http://www.charlestonchops.biz/index.html">Charleston Chops</a>. I am drooling over the dark cherry octagon one in the top right.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Okay then, for the second part of the show, Chef would invite someone out of the audience to cook a main course (hence the "U Cook"). While Chef was on screen with his guest chef, his former sous chef and good friend, Jason Houser, would be behind the scenes preparing the dish for the audience. The audience was generally around 25 people or so.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TIe52PwUjEI/AAAAAAAAA7A/2jWy_ZL-dCU/s1600/bob2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TIe52PwUjEI/AAAAAAAAA7A/2jWy_ZL-dCU/s400/bob2.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">The "kitchen".</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So keep in mind, we were in a production studio, not a professional kitchen. This is the set up the cooks worked off of for the week. Yes, that is a four-burner electric stove Houser is working off of. It was certainly an interesting and challenging feat.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe6oELeG4I/AAAAAAAAA7I/PXOw2tQvE6k/s1600/bob18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe6oELeG4I/AAAAAAAAA7I/PXOw2tQvE6k/s400/bob18.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Jason seasoning Waygu ribeyes. Yum.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I feel like now is an appropriate time to share some of the dinners I got to enjoy, with special thanks to Jason for making sure I was properly fed the whole time. :)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe7xsZ4XTI/AAAAAAAAA7Q/Sh2yvKG0L1I/s1600/bob5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe7xsZ4XTI/AAAAAAAAA7Q/Sh2yvKG0L1I/s400/bob5.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Beef tenderloin with salsify, morels, shallots, white wine reduction, and shaved black truffle.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe92I4-IxI/AAAAAAAAA7Y/J93whB9ItNk/s1600/bob14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TIe92I4-IxI/AAAAAAAAA7Y/J93whB9ItNk/s400/bob14.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">A freakin' slab of foie gras with blueberry gastrique, hazelnuts, and roasted figs.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So, you wonder, what the hell did you do <i>besides</i> eat, Dani? I actually did do some work, guys. I was pretty much in charge of the front-of-house stuff. Aka setting the tables, taking care of wine and water, etc. Which was no small feat considering there was only one faucet in the place, halfway across the warehouse, to fill up my only water pitcher. Also considering that some of these shows took some time, what with technical difficulties and all, so these people were <i>drinking.</i> </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TIe-9xv6tUI/AAAAAAAAA7g/FrQ-Z_AsmaY/s1600/bob1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TIe-9xv6tUI/AAAAAAAAA7g/FrQ-Z_AsmaY/s400/bob1.jpg" width="300" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Tons of wine.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TIe_lIlFFDI/AAAAAAAAA7o/sf2-VfPf0JQ/s1600/bob3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TIe_lIlFFDI/AAAAAAAAA7o/sf2-VfPf0JQ/s400/bob3.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> My little station.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TIfABk7MVEI/AAAAAAAAA7w/FH7VV0fxiZQ/s1600/bob17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TIfABk7MVEI/AAAAAAAAA7w/FH7VV0fxiZQ/s400/bob17.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Let's not forget the production crew. Here is Jose, the sound tech, in front, with Tim, the director, behind him, and Chad in the background.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I felt like even though the filming only lasted a week, I really got to know everyone and made a lot of good friends. It was certainly a great experience. Seasons 1 and 2 are supposed to be airing on PBS in the late fall, make sure to look out for it!</div><br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com2tag:blogger.com,1999:blog-5242986074417404377.post-91756638077836501942010-08-26T00:15:00.004-04:002010-08-26T07:11:52.571-04:00Summer Semester in a NutshellOver 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. <br />
<br />
<div style="text-align: center;">~</div><br />
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: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/THXqUKM10xI/AAAAAAAAA5A/dqCPvHIN3oc/s1600/culinaryschool23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/THXqUKM10xI/AAAAAAAAA5A/dqCPvHIN3oc/s400/culinaryschool23.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pan Seared Veal Sweetbreads with Green Apple Gastrique</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/THXqs2k6dHI/AAAAAAAAA5I/Dg2XnVS9Dew/s1600/culinaryschool26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/THXqs2k6dHI/AAAAAAAAA5I/Dg2XnVS9Dew/s400/culinaryschool26.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bison and Red Bean Chili </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/THXq2m9cHaI/AAAAAAAAA5Q/eu_t3HlRTio/s1600/culinaryschool27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/THXq2m9cHaI/AAAAAAAAA5Q/eu_t3HlRTio/s400/culinaryschool27.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Slider Trio: Salsa and Avocado, Mushroom and Fontina, Bacon and Egg</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/THXrA_pwKeI/AAAAAAAAA5Y/Au6rqAXA8Mc/s1600/culinaryschool32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/THXrA_pwKeI/AAAAAAAAA5Y/Au6rqAXA8Mc/s400/culinaryschool32.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Lamb Stew with Rosemary Polenta</div><br />
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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/THXrSLo9WxI/AAAAAAAAA5g/wQ965_z2Vdg/s1600/culinaryschool34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/THXrSLo9WxI/AAAAAAAAA5g/wQ965_z2Vdg/s400/culinaryschool34.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>It turned out really well and I was happy with the results. The potatoes are one of my mom's recipes, which have been a family favorite since I was a kid. <br />
<br />
<div style="text-align: center;">~</div><br />
In Garde Manger, we covered everything from preserving techniques to sushi to charcuterie. The first day of class, we brined and cured beef tongue. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/THXrfN_k1RI/AAAAAAAAA5o/92fHlkAb0VE/s1600/culinaryschool1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/THXrfN_k1RI/AAAAAAAAA5o/92fHlkAb0VE/s400/culinaryschool1.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here is <a href="http://www.postandcourier.com/news/2010/aug/07/chef-instructor-a-role-model-for-local-culinary/">Chef Mitchell,</a> trying not to laugh because we were cracking jokes about the beef tongue. Love him.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/THXsEALgOPI/AAAAAAAAA5w/rKWvb6LrMd8/s1600/culinaryschool3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/THXsEALgOPI/AAAAAAAAA5w/rKWvb6LrMd8/s400/culinaryschool3.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And myself, with previously mentioned tongue.</div><br />
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. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/THXsRh6aT-I/AAAAAAAAA54/4eO_osmo4aM/s1600/culinaryschool14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/THXsRh6aT-I/AAAAAAAAA54/4eO_osmo4aM/s400/culinaryschool14.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My group: Erik, Venus, and me. Love them too.</div><br />
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!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/THXsdtzS8cI/AAAAAAAAA6A/A5-YtQBxwOY/s1600/culinaryschool11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/THXsdtzS8cI/AAAAAAAAA6A/A5-YtQBxwOY/s400/culinaryschool11.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">One group did this Cobb salad, which I thought they did a really nice job with.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/THXszAbRItI/AAAAAAAAA6I/oly5Su6JmJU/s1600/culinaryschool20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/THXszAbRItI/AAAAAAAAA6I/oly5Su6JmJU/s400/culinaryschool20.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">One week, we had an Asian-influenced theme. Here were my sushi rolls. This was the first time I ever rolled sushi, and I had a lot of fun with it.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/THXs8e1-2iI/AAAAAAAAA6Q/AMX08yJpzFU/s1600/culinaryschool22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_3yqGPs6dCws/THXs8e1-2iI/AAAAAAAAA6Q/AMX08yJpzFU/s400/culinaryschool22.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Not-so-great photo of me with my rolls.</div><br />
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:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/THXtG9uLfKI/AAAAAAAAA6Y/hocDqFJcvWE/s1600/culinaryschool37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/THXtG9uLfKI/AAAAAAAAA6Y/hocDqFJcvWE/s400/culinaryschool37.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pita with Chicken Liver Mousse, Spicy Orange Marmalade, and Candied Orange Peel</div><br />
<div style="text-align: center;"><i>and</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/THXtTVRj0sI/AAAAAAAAA6g/brjOs_0bVUQ/s1600/culinaryschool41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/THXtTVRj0sI/AAAAAAAAA6g/brjOs_0bVUQ/s400/culinaryschool41.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Deviled Eggs 2 Ways: Curry with Caper Creme Fraiche, and Pimento Cheese with Smoky Bacon</div><br />
Our group's dishes got a ton of compliments on the comment cards, and I think we were all proud of each other.<br />
<br />
<div style="text-align: center;">~</div><br />
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.Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-72863990862219104982010-07-18T16:15:00.002-04:002010-07-18T16:18:59.048-04:00Daring Cooks' July Challenge: Nut Butters<i>The July 2010 Daring Cooks’ Challenge was hosted by Margie of <a href="http://www.morepleasebymargie.blogspot.com/">More Please </a>and Natashya of <a href="http://livinginthekitchenwithpuppies.blogspot.com/">Living in the Kitchen with Puppies</a>. 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.</i><br />
<br />
<div style="text-align: center;"><i> ~</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So. I know. I haven't posted in a month. Moving, school, work, life, blah blah blah, I know, no excuse. Please don't be mad at me, friends<i>. </i>I am going to do my best not to let this happen again. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Speaking of moving, here's a photo of my new kitchen:<br />
<div style="text-align: center;"><br />
</div></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TENaj22VEjI/AAAAAAAAA2Y/AzIHPvq9TjQ/s1600/Picture+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TENaj22VEjI/AAAAAAAAA2Y/AzIHPvq9TjQ/s400/Picture+051.jpg" width="300" /></a> </div><div style="text-align: center;"><br />
</div>I moved in with my friends Cindy and Blake about two weeks ago, and I'm absolutely loving the new place. Even though I haven't been posting that much, I've been having a lot of fun cooking in our little kitchen.We've been doing a lot of late night, post-work dinner parties. Kind of ridiculous, really.<br />
<br />
<div style="text-align: center;">~</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Back to the Daring Cooks. We had to make a homemade nut butter and use it in a recipe. I chose to make almond butter and banana pancakes. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TENbv1CzzeI/AAAAAAAAA2g/2tWr0TxG3Aw/s1600/almondbutter17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TENbv1CzzeI/AAAAAAAAA2g/2tWr0TxG3Aw/s400/almondbutter17.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">My chef at work said I should steep the almonds in milk to get them kind of soft, which I did.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TENcqlTNe_I/AAAAAAAAA2o/UHJ3pcGsAk0/s1600/almondbutter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TENcqlTNe_I/AAAAAAAAA2o/UHJ3pcGsAk0/s400/almondbutter1.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>When the almonds were a little softer to bite, I strained them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TENdqgZfn7I/AAAAAAAAA2w/Itd5cJEwEOk/s1600/almondbutter5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TENdqgZfn7I/AAAAAAAAA2w/Itd5cJEwEOk/s400/almondbutter5.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> After the almonds were strained, I put them in the food processor (Finally! A food processor! Yay for Blake!) and slowly added the reserved milk as needed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TENeXkSzpfI/AAAAAAAAA24/iM-pIHDQ8n0/s1600/almondbutter7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TENeXkSzpfI/AAAAAAAAA24/iM-pIHDQ8n0/s400/almondbutter7.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>I actually ended up using all the milk, plus a little oil. Finish to taste with a sprinkling of kosher salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/TENevcAArXI/AAAAAAAAA3A/U3cpYu3KgFs/s1600/almondbutter15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/TENevcAArXI/AAAAAAAAA3A/U3cpYu3KgFs/s400/almondbutter15.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> For the pancakes, I used my favorite recipe from <i>Joy of Cooking</i>. My <a href="http://danidishes.blogspot.com/2010/03/homemade-blueberry-pancakes.html">blueberry pancake</a> post lists the recipe, if you want it. This time around, I chopped up a few bananas and added them to the batter, along with some cinnamon.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TENf33CQJkI/AAAAAAAAA3I/sGXEKBfS_38/s1600/almondbutter9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TENf33CQJkI/AAAAAAAAA3I/sGXEKBfS_38/s400/almondbutter9.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> I spread a little of the almond butter on each pancake, and drizzled them with some local honey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TENghuKcmyI/AAAAAAAAA3Q/zqsSJ6NAyVs/s1600/almondbutter20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TENghuKcmyI/AAAAAAAAA3Q/zqsSJ6NAyVs/s400/almondbutter20.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> Served with some sausage and a little fresh banana. Delicious and easy!<br />
<br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-46191800877284268082010-06-22T15:24:00.003-04:002010-06-22T15:54:48.912-04:00A Trip to Chapel HillLast 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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TCD3wJP_DoI/AAAAAAAAA1Q/udTRUw7i1pE/s1600/chapelhill1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TCD3wJP_DoI/AAAAAAAAA1Q/udTRUw7i1pE/s400/chapelhill1.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Morgan and I just before taking the exam</span><br />
<br />
<div style="text-align: left;">I couldn't help but to be a little nervous about the exam, even though I was overall fairly confident about it. Much to our relief, however, we both passed!</div></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TCD5pwJKFHI/AAAAAAAAA1Y/aUoCkJKsgJ0/s1600/chapelhill19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TCD5pwJKFHI/AAAAAAAAA1Y/aUoCkJKsgJ0/s400/chapelhill19.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So that was pretty exciting. I've been pretty stressed out about the whole thing, and I'm glad to have one less thing looming over my head right now.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;">~</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The other purpose of the trip was to celebrate my birthday! Tuesday was my actual birthday, but I didn't want to party too hard because the wine exam was the next day. But, you better believe, on Wednesday after I found out I passed, it was<i> on</i>. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We finally had dinner at <a href="http://lanternrestaurant.com/">Lantern</a>, after having <a href="http://danidishes.blogspot.com/2009/09/chapel-hill.html">drinks</a> there my last two <a href="http://danidishes.blogspot.com/2009/09/chapel-hill.html">visits</a>. My sister and I asked the bartender to just pick dinner for us because, truly, I would have been happy with any single item on the menu. He happily obliged us, and I loved every bite.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To start, I got <i>Chaat</i>, which is kind of like a warm salad with roasted chickpeas and cauliflower, crispy potatoes, pickled red onion and a nice, refreshing herbed/minty chutney. I absolutely adore both chickpeas and cauliflower, and I thought this dish was delicious and certainly unique, with lots of fun texture.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TCEGyyxiL-I/AAAAAAAAA1g/daAfThBOJbs/s1600/chapelhill5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TCEGyyxiL-I/AAAAAAAAA1g/daAfThBOJbs/s400/chapelhill5.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">For dinner, I had the steamed wild striped bass, which was served with lots of herbs, crispy ginger, a fermented black bean-type broth, baby bok choy, and rice. This was excellent as well, along with Margaret's lacquered pork tenderloin lettuce wraps, and Sam's crispy duck noodle soup. Gotta say, though, I did enjoy mine the best.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TCEIlMAWRlI/AAAAAAAAA1o/LKDZBrjh0Pc/s1600/chapelhill7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TCEIlMAWRlI/AAAAAAAAA1o/LKDZBrjh0Pc/s400/chapelhill7.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The dessert was rave-worthy. Roasted banana ice-cream with peanut brittle, caramel, and whipped cream. To.die.for. And I'm really not even the kind of person who just raves over dessert.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TCEKV5qekoI/AAAAAAAAA1w/Y2lB-cos_ME/s1600/chapelhill14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TCEKV5qekoI/AAAAAAAAA1w/Y2lB-cos_ME/s400/chapelhill14.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Here's one of the sis and me at Lantern. Sissy bought me the dress for my birthday :)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TCELPd0RHiI/AAAAAAAAA14/tXkPaERSECI/s1600/chapelhill9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TCELPd0RHiI/AAAAAAAAA14/tXkPaERSECI/s400/chapelhill9.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div>And one of the sis and her hunky boyfriend, Sam, whom I got to officially meet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TCEL4N1S-CI/AAAAAAAAA2A/4-3Yiwj0HRQ/s1600/chapelhill13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TCEL4N1S-CI/AAAAAAAAA2A/4-3Yiwj0HRQ/s400/chapelhill13.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
~</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So that's about all I have to share with you, except for a couple gem photos from our hungover trip to the Maple View Dairy Ice Cream Store in Carrboro the next day.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TCEM98RFTPI/AAAAAAAAA2I/ZJBODGg5iV8/s1600/chapelhill15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TCEM98RFTPI/AAAAAAAAA2I/ZJBODGg5iV8/s400/chapelhill15.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">*mmm...*</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TCENdJy0OjI/AAAAAAAAA2Q/ulijR4ABJqM/s1600/chapelhill17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TCENdJy0OjI/AAAAAAAAA2Q/ulijR4ABJqM/s400/chapelhill17.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Don't be jealous of the fact that I ate really delicious ice cream two days in a row.</div><div style="text-align: left;"></div><a href="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /></a>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com4tag:blogger.com,1999:blog-5242986074417404377.post-8538219577089828202010-06-09T16:49:00.004-04:002010-06-09T16:57:51.854-04:00A Rare Visit from the Parents and the Resulting Foodie Weekend<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TA3AYMg8X7I/AAAAAAAAAzY/-XzXeAXwD60/s1600/mom%26dad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TA3AYMg8X7I/AAAAAAAAAzY/-XzXeAXwD60/s400/mom%26dad1.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">At McCrady's Saturday for Dad's bday celebration</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So, the parents came in town this past weekend for my dad's big 6-0, and we all enjoyed a tightly scheduled food-and-drink oriented weekend in honor of the occasion. The last time they managed to escape to Chucktown from our quiet little hometown of Morganton, NC was for their 30th anniversary, over a year and a half ago, so we (rightfully) made a big occasion out of it. </div><div style="text-align: left;"><br />
<div style="text-align: center;">~</div><br />
</div><div style="text-align: left;">The first night they were in town, I buckled to my mother's gentle but persistent urgings to cook for them, and went with a fun, regionally-inspired theme.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To start, I made fried green tomatoes with a ginger-peach relish. For the relish, I simmered some skinless, chopped peaches with ginger, sugar, vinegar, cinnamon, red onion, and jalapenos. I let that bubble for about an hour, until it reduced a good bit, then let it chill in the refrigerator.<br />
<br />
For the green tomatoes, I sliced them up and breaded them with flour, egg wash, and a mixture of panko and breadcrumbs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6CUV1bfoI/AAAAAAAAAzg/1TjEpFAcDDQ/s1600/fgt3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6CUV1bfoI/AAAAAAAAAzg/1TjEpFAcDDQ/s400/fgt3.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> Heated some oil in a skillet and pan-seared them until they were nice and brown.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6DxlH-gpI/AAAAAAAAAzo/yMNyuqjpd3I/s1600/fgt4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6DxlH-gpI/AAAAAAAAAzo/yMNyuqjpd3I/s400/fgt4.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"> Topped them off with the peach relish and some sliced green onions. They turned out remarkably well! I was really pleased with the flavor of the peach relish against the slightly tart green tomatoes.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TA6FC9RkJ6I/AAAAAAAAAzw/O0Ota-mPNJI/s1600/fgt8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TA6FC9RkJ6I/AAAAAAAAAzw/O0Ota-mPNJI/s400/fgt8.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div></div>For the shrimp & grits, I started by making a shrimp stock with the <a href="http://danidishes.blogspot.com/2010/05/breaking-down-my-first-fish.html">fish fume</a> I made a couple weeks ago. By using the fume instead of tap water in the stock, I was really able to build a nice flavor base. I've been freezing shrimp and crab shells, so I tossed them in, along with some onions, tomatoes, celery, parsley, and a couple bay leaves. I let that simmer for a bit, then strained it a few times. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TA6HRXSIJZI/AAAAAAAAAz4/l4JIzcHpsxQ/s1600/shrimp%26grits1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TA6HRXSIJZI/AAAAAAAAAz4/l4JIzcHpsxQ/s400/shrimp%26grits1.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The stock turned out nice and rich, with a mildly sweet flavor from the shrimp. Next, I gathered the ingredients for the saute. I used the stock, leeks, garlic, concassed tomatoes, andouille sausage, and local shrimp.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6ISwYBYLI/AAAAAAAAA0A/4CJeQ-vhS7I/s1600/shrimp%26grits3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6ISwYBYLI/AAAAAAAAA0A/4CJeQ-vhS7I/s400/shrimp%26grits3.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>While I was getting my chopping done, I put the grits on to start cooking. I like to start with 1 part grits, 2 parts water, and 1 part chicken stock. Once it gets boiling, I add more chicken stock and cream alternately, much like a risotto. This can cook for a long time, like an hour, at a low simmer. Just let them get all lovely and creamy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TA6Jkrk1TlI/AAAAAAAAA0Q/HlCOXaAMFjI/s1600/shrimp%26grits4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TA6Jkrk1TlI/AAAAAAAAA0Q/HlCOXaAMFjI/s400/shrimp%26grits4.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>After the grits were on, I browned the andouille sausage.<br />
<br />
<div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TA8Fx1qpAPI/AAAAAAAAA0g/ITuimJSrlzc/s1600/shrimp%26grits6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TA8Fx1qpAPI/AAAAAAAAA0g/ITuimJSrlzc/s400/shrimp%26grits6.jpg" width="400" /></a></div><br />
<div style="text-align: left;">For the saute, start by cooking the leeks and garlic in a little oil until they are soft and translucent.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TA6I5GZVCwI/AAAAAAAAA0I/Woz99rcYqYY/s1600/shrimp%26grits7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TA6I5GZVCwI/AAAAAAAAA0I/Woz99rcYqYY/s400/shrimp%26grits7.jpg" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Then, add the shrimp stock, the tomatoes, and a splash of white wine to taste. Let simmer until slightly reduced.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6K7ym1CkI/AAAAAAAAA0Y/GLeTFBJKzRU/s1600/shrimp%26grits12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TA6K7ym1CkI/AAAAAAAAA0Y/GLeTFBJKzRU/s400/shrimp%26grits12.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>When the sauce is reduced to your liking, add the shrimp, sausage, and a touch of cream.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/TA_6MF6GNsI/AAAAAAAAA0o/GhcDFjXj_7M/s1600/shrimp%26grits15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/TA_6MF6GNsI/AAAAAAAAA0o/GhcDFjXj_7M/s400/shrimp%26grits15.jpg" width="400" /></a></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the shrimp until it is no longer translucent. Serve the whole mixture over a bowl of grits, and top with scallions.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/_3yqGPs6dCws/TBAAA_-kwfI/AAAAAAAAA1A/PpzjzqQ0vCs/s1600/shrimp%26grits21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/TBAAA_-kwfI/AAAAAAAAA1A/PpzjzqQ0vCs/s400/shrimp%26grits21.jpg" width="400" /></a></div></div><div style="text-align: left;"><br />
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.</div><br />
<div style="text-align: center;">~</div><div style="text-align: center;"><br />
<div style="text-align: left;">Saturday, we hit up the farmer's market, the beach, and finished it all off with a decadent meal at <a href="http://www.mccradysrestaurant.com/">McCrady's</a>. We had an amazing time and were all collectively blown away by Chef Brock's tasting menu.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Before the parents left town, we hit up <a href="http://www.mavericksouthernkitchens.com/highcotton/index.html">High Cotton</a>. The boys in the kitchen really outdid themselves, and we were stuffed before we even ordered.<br />
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</div><div style="text-align: left;"></div><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/TA_89x2weTI/AAAAAAAAA04/NkRjwxWHUSo/s1600/mom%26dad4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/TA_89x2weTI/AAAAAAAAA04/NkRjwxWHUSo/s400/mom%26dad4.jpg" width="400" /></a><br />
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<div style="text-align: left;">Overall, all three of us had an amazing weekend. The only thing that could have made it any better was if my sister, Margaret, could have made it down. She stays pretty <a href="http://danidishes.blogspot.com/2010/03/guest-post-margarets-mexico-trip.html">busy</a>, though. Next week, I'll be traveling up to Chapel Hill to visit her and to take my first level sommelier test. Kinda nervous about that. I'll keep you posted.</div><br />
</div><a href="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /></a>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-17400460240453372352010-05-27T13:40:00.002-04:002010-05-28T00:08:32.834-04:00Breaking Down my First Fish :)I've been craving fish for a week or two now, so yesterday I finally I decided to make it happen. I do live in the beautiful coastal city of Charleston, SC, after all, where there's certainly an abundance of fresh, local seafood readily available at all times. So, I headed to Crosby's Seafood, my favorite little fish purveyor, to see what they had.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6U8ruEskI/AAAAAAAAAxQ/5zG2i55KAJs/s1600/snapper2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6U8ruEskI/AAAAAAAAAxQ/5zG2i55KAJs/s400/snapper2.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">I named him Nemo.</span></div><br />
This is what I ended up with! A <i>whole</i>, 2 lb., locally caught red snapper. Kind of ambitious of me, but I decided that it was high time I attempt to break down a fish myself. I get it <i>theoretically</i>, but <i>practically</i> I've never done it. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6WxGNTjRI/AAAAAAAAAxY/RzoRv9WCllc/s1600/snapper4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6WxGNTjRI/AAAAAAAAAxY/RzoRv9WCllc/s400/snapper4.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">First, I had to get those scales off. So, I put the fishy in a plastic bag in the sink to try to make as little mess as possible. I grasped his tail with my left hand, and with the right hand I ran a spoon down his body against the grain of the scales, and they came off pretty easily. I did this on both sides of the fish, up to just below the gills. When I was done, I rinsed him off to make sure no scales were left. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6YlffJKMI/AAAAAAAAAxg/j0KijfrqQxM/s1600/snapper5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6YlffJKMI/AAAAAAAAAxg/j0KijfrqQxM/s400/snapper5.jpg" width="400" /></a></div><br />
Next, I cut off the spiny fin on his back, just because I knew I would probably hurt myself if I left it on. Because I am ridiculously clumsy.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6ZrKHmaMI/AAAAAAAAAxo/dvW3pzqqzV4/s1600/snapper7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6ZrKHmaMI/AAAAAAAAAxo/dvW3pzqqzV4/s400/snapper7.jpg" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Next, I started outlining the fillet. I found the fish's backbone with my fingertips, and ran my knife all down one side of it, staying as close to the bone as possible.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S_6cJ1pZXpI/AAAAAAAAAxw/HIWR3sKMrPs/s1600/snapper8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S_6cJ1pZXpI/AAAAAAAAAxw/HIWR3sKMrPs/s400/snapper8.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Then, I cut through from the top to the bottom, making a little flap at the tail. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6eBsZUZ3I/AAAAAAAAAx4/WKER74W3V_o/s1600/snapper9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6eBsZUZ3I/AAAAAAAAAx4/WKER74W3V_o/s400/snapper9.jpg" width="400" /></a></div><br />
The next step is to run your knife along the belly. You want to try to keep the bones under your knife, with the nice meaty fillet on top.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6fjiUg2-I/AAAAAAAAAyA/QywfNaFMZUo/s1600/snapper11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6fjiUg2-I/AAAAAAAAAyA/QywfNaFMZUo/s400/snapper11.jpg" width="400" /></a> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To finish the outline of the fillet, I ran my knife along the head, behind the gills and the little swimmy fin (yeah I have no clue what that's called). Now there should be a nice outline of the fillet, with just the meat in the middle keeping it attached to the body of the fish.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S_6hz3pZjxI/AAAAAAAAAyI/3-d0IxQ7DRY/s1600/snapper14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S_6hz3pZjxI/AAAAAAAAAyI/3-d0IxQ7DRY/s400/snapper14.jpg" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, this picture sucks, but I tried to sharpen it up as best as I could. I didn't want to leave it out because its kind of an important step. In this step, you actually finish separating the fillet from the body. Just run your knife along the body of the fish, trying to keep most of the bones on the bottom of the knife. It's a little tricky, but eventually, the fillet will come free.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6jgxe7a9I/AAAAAAAAAyQ/E5geNnNG2mA/s1600/snapper16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6jgxe7a9I/AAAAAAAAAyQ/E5geNnNG2mA/s400/snapper16.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So, do the exact same thing for the other side of the fish to get your second fillet. I cut a little V out of the center of each fillet because there was a line of big, stubborn bones that weren't worth it to try to pull out.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6khuRQXcI/AAAAAAAAAyY/0tmcQWNSR8E/s1600/snapper21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6khuRQXcI/AAAAAAAAAyY/0tmcQWNSR8E/s400/snapper21.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This is the little piece with all the bones in it.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S_6lfOo11HI/AAAAAAAAAyg/MxiUzdGImHI/s1600/snapper22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S_6lfOo11HI/AAAAAAAAAyg/MxiUzdGImHI/s400/snapper22.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> Here are my two fillets. I scored the skin before searing to keep the fish from curling up as the skin shrinks. But wait! What to do with the carcass? You wouldn't throw it away, would you?<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6njgqB4UI/AAAAAAAAAyo/iyz4jnapIkE/s1600/snapper23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6njgqB4UI/AAAAAAAAAyo/iyz4jnapIkE/s400/snapper23.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>I threw it in a pot with some onion, green onion stems, celery, garlic, peppercorns, star anise, fennel seed, and a couple bay leaves.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S_6ox96mkGI/AAAAAAAAAyw/R19SkYa4wJ8/s1600/snapper24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S_6ox96mkGI/AAAAAAAAAyw/R19SkYa4wJ8/s400/snapper24.jpg" width="400" /></a></div><br />
I covered all that with water, brought it to a boil, and then turned it down to a simmer.<br />
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<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6p89hvBCI/AAAAAAAAAy4/uZxjkrWuFXY/s1600/snapper29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_6p89hvBCI/AAAAAAAAAy4/uZxjkrWuFXY/s400/snapper29.jpg" width="400" /></a> </div><br />
I let that go for about 20 minutes, strained it a few times, and <i>voila!</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6r5QciPKI/AAAAAAAAAzA/0oEIVzOlvvY/s1600/snapper37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6r5QciPKI/AAAAAAAAAzA/0oEIVzOlvvY/s400/snapper37.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>I ended up with a lovely fish fume which I then froze to have around for a later use. I've actually got something in mind for it, so stick around and see what happens.<br />
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Okayyy so back to the snapper fillets.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6sc0bEvjI/AAAAAAAAAzI/TXH2ptMkU54/s1600/snapper25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6sc0bEvjI/AAAAAAAAAzI/TXH2ptMkU54/s400/snapper25.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Salt and pepper the fillets. Heat some oil in a pan, and lay the fillets skin-side down first. Cook until the skin gets nice and crispy, then right before you flip them, add some butter and garlic to the pan. Flip, and baste in the butter for a couple minutes more.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6tj0jEapI/AAAAAAAAAzQ/9LyZ3tyANRc/s1600/snapper34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_6tj0jEapI/AAAAAAAAAzQ/9LyZ3tyANRc/s400/snapper34.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>And that's it! I had my snapper with a simple chilled cucumber / heirloom tomato / red onion salad, some pan roasted red potatoes, a squeeze of lemon, and a simple basil pesto. The fish was sooo good. I'm still dreaming about that crispy skin this morning. And seriously, it probably took me just as long to <i>post </i>about breaking down the fish as it took me to actually do it.<br />
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<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-22218755714174725522010-05-21T13:40:00.000-04:002010-05-21T13:40:39.080-04:00Good Lunches in CharlestonFor some reason, I never really blog about the food I eat out at restaurants. I think its partly because there's a fine line between being a food blogger and trying to be some amateur-ish food critic, which is exactly what I <i>don't </i>want to be. I'm not trying to go out to a restaurant and pick apart the food and draw attention to myself by taking pictures and whatnot. I just want to go out and enjoy a good bite to eat.<br />
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That being said, I <i>have</i> taken a couple pictures of some lunches I've really enjoyed lately. These were at places casual enough that I didn't feel like a jerk for snapping a couple shots.<br />
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<div style="text-align: center;">~</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_a7DIJLyDI/AAAAAAAAAw4/RsW-jyJicXw/s1600/caviar%26bananas3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_a7DIJLyDI/AAAAAAAAAw4/RsW-jyJicXw/s400/caviar%26bananas3.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This is a cheese and meat plate at <a href="http://www.caviarandbananas.com/">Caviar & Bananas</a>, a little gourmet food shop downtown. I went in by myself, really just craving a simple lunch, and asked the guy behind the counter put together a simple plate for me. I told him I really just wanted a nice cheese and meat plate, and that I didn't like blue cheese, and I would pay whatever he asked if he would just pick the cheeses and stuff for me. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This is what I got! Not really sure of the names of the cheeses anymore, but I know there was a brie-style cheese, a simple goat cheese, and the third was a little more firm and sharp. I got prosciutto, and I think some sort of speck. Honeycomb, fig jam, candied walnuts, almonds, and fruit. I ended up paying something like $12 for the plate, which was totally worth it. Along with a little half bottle of white wine, this was the perfect little lunch for one.</div><div style="text-align: center;">~</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S_bA6Q8a7KI/AAAAAAAAAxA/b5UojUrYRts/s1600/sesame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S_bA6Q8a7KI/AAAAAAAAAxA/b5UojUrYRts/s400/sesame.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div> This burger came from <a href="http://www.sesameburgersandbeer.com/">Sesame Burgers & Beer</a>, which has 2 locations, one at the Citadel Mall in West Ashley, and the other in Park Circle in N. Chas. I've eaten at both locations, and while both are awesome, I prefer the dive-bar feel of the Park Circle one. <br />
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Their menu is set up so that you can design your own burger. This one came out a perfect medium rare, with bacon, tomato, mozzarella, and basil mayo. It was delicious. I had one of their turkey burgers recently, and it was equally delicious, but without as much of a guilt factor. <br />
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<div style="text-align: center;">~</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S_bDNCm6GeI/AAAAAAAAAxI/5-Oj5_g9tbQ/s1600/tinroof2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S_bDNCm6GeI/AAAAAAAAAxI/5-Oj5_g9tbQ/s400/tinroof2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Lastly, I was super impressed upon discovering the hot dogs at <a href="http://www.tinroofcharleston.com/index.html">Tin Roof</a> in Avondale, right around the corner from where I live. I love a good dive bar, and yet somehow I've only been here for drinks once or twice before. Their hot dogs are enormous, as in, you can barely eat the whole thing, and they're only $5! This one was called something like the Texas BBQ dog - it had BBQ sauce, french fries, and cheese on it. Plus, they have a little stage and host local bands on a pretty regular basis. It's a badass little bar, and I'm going to start going there a lot more often.<br />
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<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com2tag:blogger.com,1999:blog-5242986074417404377.post-53041356577675526852010-05-14T13:47:00.003-04:002010-05-14T13:59:35.997-04:00Daring Cooks' May Challenge: Enchiladas!<i>Our hosts this month, Barbara of <a href="http://www.barbarabakes.com/">Barbara Bakes</a> and Bunnee of <a href="http://annafood.blogspot.com/">Anna+Food</a> have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on <a href="http://www.finecooking.com/">www.finecooking.com</a> and written by Robb Walsh.</i><br />
<div style="text-align: center;"> ~</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I'm glad to get back into the swing of things with Daring Cooks. I was kind of bummed that I missed out on last month's challenge because of all the craziness that has been going on in my life. Anyways, I really enjoyed this challenge, and appreciated all the room for creativity. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S-1yRVkLpLI/AAAAAAAAAu4/0aj1xAjhRj8/s1600/enchilada42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S-1yRVkLpLI/AAAAAAAAAu4/0aj1xAjhRj8/s400/enchilada42.jpg" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The mandatory part of this challenge was to make a homemade Mexican-style sauce for enchiladas. I know my mom has a few great enchilada recipes, so I asked her to send them to me. I based my enchiladas on one of her recipes, which focused on a tomato and spice based sauce.</div><div style="text-align: left;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;">Chicken and Cheese Enchiladas</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-17TXsBasI/AAAAAAAAAvA/Vqwi34tHiIU/s1600/enchilada3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-17TXsBasI/AAAAAAAAAvA/Vqwi34tHiIU/s400/enchilada3.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>For chicken: </b></div><div style="text-align: left;">2 large chicken breast halves</div><div style="text-align: left;">2 cups chicken stock</div><div style="text-align: left;">1 cup water</div><div style="text-align: left;">1 clove minced garlic</div><div style="text-align: left;">1 bay leaf</div><div style="text-align: left;">1/2 an onion, finely chopped</div><div style="text-align: left;">1 jalapeno pepper, minced</div><div style="text-align: left;">1/2 a serrano pepper, minced</div><div style="text-align: left;">1/2 tablespoon olive oil</div><div style="text-align: left;">2 thinly sliced green onions</div><div style="text-align: left;">1/4 cup chopped fresh cilantro</div><div style="text-align: left;">1/2 teaspoon oregano</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>For sauce:</b></div><div style="text-align: left;">2 tablespoons oil</div><div style="text-align: left;">3 cloves minced garlic</div><div style="text-align: left;">3 tablespoons chili powder</div><div style="text-align: left;">3 tablespoons flour</div><div style="text-align: left;">1 tablespoon cumin</div><div style="text-align: left;">1/8 teaspoon cinnamon</div><div style="text-align: left;">1/3 cup tomato sauce </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>To assemble:</b></div><div style="text-align: left;">10-12 6-inch corn tortillas</div><div style="text-align: left;"><b> </b>3/4 cup grated sharp cheddar cheese</div><div style="text-align: left;">sour cream and cilantro for garnish</div><div style="text-align: left;"><br />
</div><div style="text-align: center;">~</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>For chicken:</b></div><div style="text-align: left;">Arrange chicken in heavy medium saucepan. Add stock, water, garlic, and bay leaf. Bring to boil.<br />
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</div><div style="text-align: center;"> <a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S-1-ASpaPXI/AAAAAAAAAvI/fESFdeYD05Y/s1600/enchilada8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S-1-ASpaPXI/AAAAAAAAAvI/fESFdeYD05Y/s400/enchilada8.jpg" width="400" /></a> </div><div style="text-align: left;"><br />
Reduce heat, cover, and simmer until chicken is cooked through. Transfer to bowl using slotted spoon and cool. Discard bay leaf. Reserve liquid.<br />
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</div><div style="text-align: left;">In the meantime, heat oil in a small pan and saute onions and peppers until slightly softened and aromatic.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S-1-6PcLRvI/AAAAAAAAAvQ/7bBxcQQoWeA/s1600/enchilada7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S-1-6PcLRvI/AAAAAAAAAvQ/7bBxcQQoWeA/s400/enchilada7.jpg" width="400" /></a></div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S-1_bxW63YI/AAAAAAAAAvY/e2bnK0PaMm0/s1600/enchilada9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S-1_bxW63YI/AAAAAAAAAvY/e2bnK0PaMm0/s400/enchilada9.jpg" width="400" /></a></div><div style="text-align: center;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;">Peel skin off chicken and remove meat from bones. Tear meat into bite size strips. Place in a large bowl. Mix in green onions, cilantro, pepper and onion mixture, and oregano. Add salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S-2BHC9DO5I/AAAAAAAAAvg/p6YUZIUGh4A/s1600/enchilada31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S-2BHC9DO5I/AAAAAAAAAvg/p6YUZIUGh4A/s400/enchilada31.jpg" width="400" /></a></div><div style="text-align: center;"> </div><div style="text-align: left;"><b>For sauce:</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;">Heat 2 tablespoons oil in medium saucepan over medium-high heat. Add 3 minced garlic cloves and saute 30 seconds. Add chili powder and saute 1 minute. Add flour, cumin, and cinnamon and stir 1 minute (mixture will be dry). <i>This seemed like a lot of spice to me, but it ended up tasting great. Don't use less! </i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i> </i><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S-2CNI_Z22I/AAAAAAAAAvo/AE6vDlDFcoM/s1600/enchilada18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S-2CNI_Z22I/AAAAAAAAAvo/AE6vDlDFcoM/s400/enchilada18.jpg" width="400" /></a></div></div><div style="text-align: left;"><b> </b></div><div style="text-align: center;"><b> </b></div><div style="text-align: left;"><br />
<div class="separator" style="clear: both; text-align: center;"></div>Whisk in 1 cup reserved poaching liquid.<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-2OpAD-sUI/AAAAAAAAAwo/ZFoNjgx-KZU/s1600/enchilada20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-2OpAD-sUI/AAAAAAAAAwo/ZFoNjgx-KZU/s400/enchilada20.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">Add remaining poaching liquid and tomato sauce.</div><div class="separator" style="clear: both; text-align: center;"></div></div><div style="text-align: left;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-2POYYB7TI/AAAAAAAAAww/ZFmNIiVUG6I/s1600/enchilada21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-2POYYB7TI/AAAAAAAAAww/ZFmNIiVUG6I/s400/enchilada21.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Cook until thick and smooth, whisking frequently, about 5 minutes. Adjust seasonings. <i>I added a dash of Sriracha chili sauce. I think a splash of strong coffee would have done the sauce justice, but I didn't have any brewed so I skipped it. Next time, though.</i><br />
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Cool slightly before assembling. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>To assemble:</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;">Lightly oil a 13x9x2" baking dish. Heat heavy medium skillet over high heat until hot. Add 1 tortilla and cook until heated through, turning frequently. Using tongs, dip into sauce, coating both sides.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-2FH6zHwcI/AAAAAAAAAwA/0-Wb-co0yZE/s1600/enchilada28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-2FH6zHwcI/AAAAAAAAAwA/0-Wb-co0yZE/s400/enchilada28.jpg" width="400" /></a></div></div><div style="text-align: left;"><b> </b></div><div style="text-align: center;"><b> </b></div><div style="text-align: left;"><br />
<div class="separator" style="clear: both; text-align: left;">Spoon about 3 tablespoons of chicken filling into the tortilla and roll. Repeat. (Can be prepared one day ahead- cover with foil).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S-2GT9GtLyI/AAAAAAAAAwI/JtuQhySy1tQ/s1600/enchilada29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S-2GT9GtLyI/AAAAAAAAAwI/JtuQhySy1tQ/s400/enchilada29.jpg" width="300" /></a></div></div><div style="text-align: center;"> </div><div style="text-align: left;">Spoon any remaining sauce over. Sprinkle with cheese. </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S-2HVDkINtI/AAAAAAAAAwQ/DbP8W89Jx9o/s1600/enchilada33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S-2HVDkINtI/AAAAAAAAAwQ/DbP8W89Jx9o/s400/enchilada33.jpg" width="300" /></a></div><div style="text-align: center;"> </div><div style="text-align: left;">Cover with foil. Position rack in top third of oven and preheat to 425. Bake enchiladas 10 minutes. Uncover and bake until hot and bubbling, about 10 more minutes.</div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S-2JHS1L84I/AAAAAAAAAwY/EH6S06PI_mc/s1600/enchilada36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S-2JHS1L84I/AAAAAAAAAwY/EH6S06PI_mc/s400/enchilada36.jpg" width="300" /></a></div><div style="text-align: center;"> </div><div style="text-align: left;">And that's it! These were delicious and easy, despite the seemingly long amount of steps. They would be great to make ahead and throw in the oven after a long day at work. </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S-2LpiZ5WzI/AAAAAAAAAwg/ccqc9AhlXHY/s1600/enchilada40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S-2LpiZ5WzI/AAAAAAAAAwg/ccqc9AhlXHY/s400/enchilada40.jpg" width="400" /></a></div><div style="text-align: center;"> </div>I served mine with some spicy red rice, sliced avocado, and sour cream, and cilantro. These would be great with a margarita, but I thought a couple Modelos with a bit of salt and lime were perfect.<br />
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<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com5tag:blogger.com,1999:blog-5242986074417404377.post-87498427506134940082010-05-08T03:50:00.001-04:002010-05-08T08:08:25.816-04:00Biscuits & GravySo, after a long hiatus, I'm finally back! I promise I'm going to post with a little more regularity, it's just been a whirlwind month for me. Thanks to my little group of loyal readers who are bearing with me and have patiently waited for this phase of my life to pass.<br />
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I'm done with my first semester of culinary school! With all A's to show for it! It did get a little hairy there towards the end, but I still feel really good about my decision to start [and stick to] this program.<br />
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<div style="text-align: center;">~</div><br />
For my first post in a while, I decided to make biscuits and gravy. I've been eating a lot of comfort food lately, which is definitely the <b>opposite</b> of what I should be doing at the start of bikini season here in beautiful Charleston, SC. Regardless, I'm doing it anyways, so I figure I might as well post about it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-UJLPrKHLI/AAAAAAAAAt4/wRgmpCccjBc/s1600/biscuits%26gravy29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-UJLPrKHLI/AAAAAAAAAt4/wRgmpCccjBc/s400/biscuits%26gravy29.jpg" width="400" /></a></div><br />
This could even be a nice breakfast to make your mom or your wife or whomever you deem appropriate on Mother's Day. If you're not working brunch, that is. Which I am doing, along with everyone else I know, considering nearly everyone else I know is a Food & Bev kid.<br />
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I guess some [not southern] people have a hard time understanding the concept of biscuits and gravy. I'm always appalled when people have never heard of, or tasted, biscuits and gravy for breakfast. It's in that same category as grits. It's surprising how many people are like "What are grits?" when I'm waiting tables. It's a pretty difficult concept for me to grasp. I mean, my sister and I were spoonfed this stuff as kids. But I digress.<br />
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I made buttermilk biscuits by scratch, but they didn't turn out remarkably well. I actually threw out the first batch of dough because it just wasn't right, and the second batch still didn't turn out as fluffy and nice as I wanted it to. So, I'm leaving the biscuit recipe out of the equation. Here is my favorite recipe for country gravy, which is based on a recipe I found on allrecipes.com.<br />
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<div style="text-align: center;"><span style="font-size: large;">Country Sausage Gravy</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S-UQm_Kc26I/AAAAAAAAAuA/I6yKt_lt1P8/s1600/biscuits%26gravy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S-UQm_Kc26I/AAAAAAAAAuA/I6yKt_lt1P8/s400/biscuits%26gravy1.jpg" width="400" /></a></div><div style="text-align: center;"><b><span style="font-size: small;"> </span></b> </div>1 pound pork sausage (I used less than a pound, and threw in a hot bratwurst I had leftover from a pool day this week)<br />
3/4 onion, finely chopped<br />
3/4 bell pepper, finely chopped<br />
1 jalapeno, seeded, minced<br />
1/2 teaspoon crushed red pepper<br />
1/2 teaspoon chili powder<br />
2 tablespoons garlic, minced<br />
4 tablespoons unsalted butter<br />
S&P to taste<br />
4 tablespoons all-purpose flour<br />
1 teaspoon minced fresh thyme<br />
2 cups milk, divided<br />
chicken stock, to taste<br />
white wine, to taste<br />
1/4 cup minced fresh parsley<br />
<br />
In a skillet on medium heat cook pork, onion, peppers, red pepper, chili powder, and garlic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S-USjepX8_I/AAAAAAAAAuI/8d9tDXryYBA/s1600/biscuits%26gravy12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S-USjepX8_I/AAAAAAAAAuI/8d9tDXryYBA/s400/biscuits%26gravy12.jpg" width="400" /></a></div><br />
Cool until pork is crumbly. Drain off excess fat, leaving a small amount.<br />
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Combine butter, salt, and pepper with the meat mixture and stir until the butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. Be careful not to let it burn. Don't forget to scrape the bottom of the pan. Add the thyme. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-UT0R4ph1I/AAAAAAAAAuQ/ljsR6TcmxQ0/s1600/biscuits%26gravy21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-UT0R4ph1I/AAAAAAAAAuQ/ljsR6TcmxQ0/s400/biscuits%26gravy21.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Slowly stir in milk, about a half cup at a time, and incorporate it well. when the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S-UU56hR_eI/AAAAAAAAAuY/trmAWboe4wA/s1600/biscuits%26gravy23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S-UU56hR_eI/AAAAAAAAAuY/trmAWboe4wA/s400/biscuits%26gravy23.jpg" width="400" /></a></div><br />
Add a splash of chicken stock and white wine to taste. I thought this added flavor and a hint of acid, which this heavy gravy needed. If it thickens too much, add more milk. Adjust the taste with more salt and pepper as needed.<br />
<br />
Just before serving, add the parsley, and about 1/4 cup more milk; the gravy will thicken quickly as it cools.<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S-VT887iZhI/AAAAAAAAAuw/es0GIO6wezM/s1600/biscuits%26gravy26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S-VT887iZhI/AAAAAAAAAuw/es0GIO6wezM/s400/biscuits%26gravy26.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div>Apparently, the leftover gravy develops more flavor if you let it refrigerate overnight. Obviously, I had leftovers, so I'm curious to see what happens. All I know is that this recipe is easy and delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S-UXPfNx8UI/AAAAAAAAAuo/ZfJ6l7t0emQ/s1600/biscuits%26gravy29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S-UXPfNx8UI/AAAAAAAAAuo/ZfJ6l7t0emQ/s400/biscuits%26gravy29.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Happy early Mother's Day!<br />
<br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com2tag:blogger.com,1999:blog-5242986074417404377.post-13828990456298205002010-04-28T00:16:00.001-04:002010-04-29T08:42:19.466-04:00Biding TimeSooo, again, I'm apologizing for not posting in a while. I'm kinda in the middle of a housing crisis - my apartment flooded with sewage on Friday, along with 7 others on the bottom floor of my unit. Right now, I'm staying in a hotel down the road while all this stuff gets taken care of. Needless to say, I'm not doing much cooking because my place is in shambles, and I don't have daily access to a computer. So, bear with me, hopefully this will all be resolved in a few days. <3<3<3<br />
<br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com1tag:blogger.com,1999:blog-5242986074417404377.post-11706815447935962782010-04-20T23:27:00.002-04:002010-04-21T14:28:45.026-04:00Culinary School Update: End of semester wrap up<div style="text-align: left;">So, I have to start this post by telling everyone how incredibly <i>sorry</i> I am for waiting so long to post again! It has been a long, rough, past few weeks, so again, I have to apologize for how I've fallen off with the blog.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">That being said, I owe you guys a culinary school update. Its the end of the semester, and I have exams all week long. I can't believe my first semester is already almost over! But I do want to pick up where I left off with the school updates. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">A couple weeks ago, we played with fresh pasta dough in cooking class. First, we made ravioli with mushroom duxelles.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.blogger.com/post-create.g?blogID=5242986074417404377" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S85u1MxEtWI/AAAAAAAAAsg/na-cl8b-Eyc/s1600/culinaryschool145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S85u1MxEtWI/AAAAAAAAAsg/na-cl8b-Eyc/s400/culinaryschool145.jpg" width="400" /></a></div><br />
Then, we made fettuccine alfredo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S85xOFhjhhI/AAAAAAAAAso/vcEjHKP6TyI/s1600/culinaryschool146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S85xOFhjhhI/AAAAAAAAAso/vcEjHKP6TyI/s400/culinaryschool146.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We also made orzo with creamed leeks.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S85x1HR-IfI/AAAAAAAAAsw/f___nhf_mM8/s1600/culinaryschool148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S85x1HR-IfI/AAAAAAAAAsw/f___nhf_mM8/s400/culinaryschool148.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">~</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We didn't have baking class that week, so I'm moving on to the following week. The next cooking class we had, we worked on grains. We were really busy that week. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We made grits, </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S87R_twc8zI/AAAAAAAAAs4/dz2ZEHFEnQo/s1600/culinaryschool152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S87R_twc8zI/AAAAAAAAAs4/dz2ZEHFEnQo/s400/culinaryschool152.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">risotto,</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S87SzpFiL5I/AAAAAAAAAtA/FQ9wkpciCTE/s1600/culinaryschool153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S87SzpFiL5I/AAAAAAAAAtA/FQ9wkpciCTE/s400/culinaryschool153.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">fried polenta, </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S87TeW08lUI/AAAAAAAAAtI/U8vWDxe2FlA/s1600/culinaryschool159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S87TeW08lUI/AAAAAAAAAtI/U8vWDxe2FlA/s400/culinaryschool159.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">and red beans and rice.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S87VImcAyZI/AAAAAAAAAtY/E9Wlh6ON6r8/s1600/culinaryschool154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S87VImcAyZI/AAAAAAAAAtY/E9Wlh6ON6r8/s400/culinaryschool154.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> ~</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The past couple weeks in baking class, we've been decorating the sponge cakes we baked a while back. They were frozen immediately after we baked them. Here is the chiffon sponge with oreo whipped cream frosting that we decorated 2 weeks ago: </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S87UowfSNaI/AAAAAAAAAtQ/dHtWO-Tu97M/s1600/culinaryschool163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S87UowfSNaI/AAAAAAAAAtQ/dHtWO-Tu97M/s400/culinaryschool163.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Last week, we decorated the walnut genoise cake. We made a Swiss buttercream icing to go with it. This was really hard to decorate! The meticulous, nit-picky side of me struggled with trying to perfect the cake, but I really enjoyed the process.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S87WVeHwESI/AAAAAAAAAtg/GVtaB4zPu4o/s1600/culinaryschool174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S87WVeHwESI/AAAAAAAAAtg/GVtaB4zPu4o/s400/culinaryschool174.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Cross section: the bottom layer was spread with raspberry jam. I loved this cake- the ground walnuts added a nice texture to the cake.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S87XEFv5_UI/AAAAAAAAAto/UmmDJjUH2-Y/s1600/culinaryschool176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S87XEFv5_UI/AAAAAAAAAto/UmmDJjUH2-Y/s400/culinaryschool176.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">~</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Finally, we had breakfast week in cooking class. I didn't really think anything was photo-worthy except the eggs benedict I made. Obviously, we didn't have any Canadian bacon, so I just used regular bacon. I wanted to practice making hollandaise sauce because its on the final next Monday.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S87YUkgisqI/AAAAAAAAAtw/AsUPyMylGFs/s1600/culinaryschool165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S87YUkgisqI/AAAAAAAAAtw/AsUPyMylGFs/s400/culinaryschool165.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Whew! That was a lot of catching up to do! So, I'm off to my baking final to make pate a choux. Wish me luck!</div><div style="text-align: left;"><br />
</div><a href="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /> </a>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com4tag:blogger.com,1999:blog-5242986074417404377.post-19739220303188504342010-04-10T01:52:00.000-04:002010-04-10T01:52:50.912-04:00Roast Chicken with Herb Butter and Veggies<div class="separator" style="clear: both; text-align: center;"><br />
<a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S8ABdc8M5lI/AAAAAAAAArg/T5qclyUylXA/s1600/roastchicken34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S8ABdc8M5lI/AAAAAAAAArg/T5qclyUylXA/s400/roastchicken34.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">A while ago, I randomly bought a whole chicken because it was dirt cheap at the Teeter. I put it in the freezer, where it stayed until a few weeks ago when I decided I wanted to roast it. I haven't posted about it yet because I've had so much other stuff to post about, but I figured I needed to go ahead and write about it now since its kind of a winter-y recipe and spring is all of a sudden upon us. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I looked at a whole bunch of recipes and techniques for roasting chickens, and decided to kind of blend a bunch of techniques. To start with, I made a butter with lemon zest, garlic, and rosemary, and spread it under the skin. I stuffed the cavity with half an onion, half a lemon, and some rosemary sprigs. I decided to truss it because so many people said it helps the chicken cook more evenly. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Interestingly enough, I also found out that some people swear by preheating the roasting pan with the oven. This helps the thighs get a head start, which keeps them from being underdone when the breast is ready to come out. So, I decided to give it a try, and preheated the pan in a 425 degree oven. When it was ready, in went the chicken.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S8AGHX-rLzI/AAAAAAAAAro/E-Fpb06GJrM/s1600/roastchicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S8AGHX-rLzI/AAAAAAAAAro/E-Fpb06GJrM/s400/roastchicken1.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">The skin was kind of torn, so that pin is kind of holding it in place. My mom taught me this trick.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">In the meantime, I got the veggies ready by cutting them all down to about the same size. I decided to go with fennel, carrots, pearl onions, potatoes, and whole garlic cloves. I lightly tossed them in some EVO, salt, and pepper.</span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S8AHKV1Go6I/AAAAAAAAArw/aVEiLl9PQuA/s1600/roastchicken10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S8AHKV1Go6I/AAAAAAAAArw/aVEiLl9PQuA/s400/roastchicken10.jpg" width="400" /></a></div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;"> </span> </span></div>After about 20 minutes at 425, I took the chicken out, laid the veggies down (yes, I used a rack), and replaced the chicken. Turned the temperature down to about 375, and added some more butter on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S8AMWjsnahI/AAAAAAAAAr4/_GqhgB5Y3FY/s1600/roastchicken17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S8AMWjsnahI/AAAAAAAAAr4/_GqhgB5Y3FY/s400/roastchicken17.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>I roasted the chicken about another hour ( I can't remember exactly how much time it took). Don't forget to baste periodically. I also turned the pan around halfway through the cooking time to make sure it cooked evenly. When a thermometer inserted into the thickest part of the thigh registers 165 degrees, or when the juices run out clear instead of cloudy, the chicken is done. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S8AOonwaanI/AAAAAAAAAsA/8hdylp6uBcQ/s1600/roastchicken19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S8AOonwaanI/AAAAAAAAAsA/8hdylp6uBcQ/s400/roastchicken19.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Transfer the chicken to a cutting board and let it rest 10 -15 minutes before carving. <br />
<br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S8AP9AZeZoI/AAAAAAAAAsI/CBB-iPwjTAw/s1600/roastchicken24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S8AP9AZeZoI/AAAAAAAAAsI/CBB-iPwjTAw/s400/roastchicken24.jpg" width="400" /></a></div><br />
Although the veggies were done, I thought they needed to brown a bit more, so I put them in a Pyrex dish and put them under the broiler for a minute or two.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S8AQzIhdivI/AAAAAAAAAsQ/ubRIa7uCnlU/s1600/roastchicken29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S8AQzIhdivI/AAAAAAAAAsQ/ubRIa7uCnlU/s400/roastchicken29.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I made a quick, easy gravy with the pan juices, and sauteed some blanched broccoli rabe with some garlic and lemon juice, and that's it!</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S8AR_qZaofI/AAAAAAAAAsY/t4fv7_PCtgM/s1600/roastchicken33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S8AR_qZaofI/AAAAAAAAAsY/t4fv7_PCtgM/s400/roastchicken33.jpg" width="400" /></a></div><br />
<br />
<div style="text-align: left;"></div><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /> </div>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-56409004510913729292010-04-01T12:40:00.002-04:002010-04-02T01:47:00.940-04:00Blood Orange Polenta Upside-Down Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S7S7bchsVuI/AAAAAAAAAqI/yyqtwURuVb4/s1600/orangecake15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S7S7bchsVuI/AAAAAAAAAqI/yyqtwURuVb4/s400/orangecake15.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">This recipe caught my eye as soon as I saw the photo in the March '10 issue of <i><b>Bon Appetit</b></i> magazine. It was one of those recipes that I immediately knew I would have to make. The oranges were just so striking, and polenta is one of my favorite things to eat. What's not to like?</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S7S88gUTHFI/AAAAAAAAAqQ/JMGKUt-2O68/s1600/orangecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S7S88gUTHFI/AAAAAAAAAqQ/JMGKUt-2O68/s400/orangecake1.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">Make <i>sure</i> you slice the oranges as thin as possible. I talked to my Bakeshop Production chef after I made it, and he suggested using a mandolin. The flavor of the cake was amazing, but the peels were still a bit overwhelming on the palate. I think if you cooked the slices <i>with</i> the simple syrup for even just a minute or two, rather than just laying them in the already cooked syrup, it might help candy the peels and take a bit more of the bitterness out. That being said, here is the recipe:</span><br />
<br />
<div style="text-align: center;"><span style="font-size: large;">Blood Orange Polenta Upside-Down Cake</span></div><div style="text-align: center;"><span style="font-size: small;">From <i><b>Bon Appetit</b></i>, March 2010</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">7 tablespoons sugar, divided, plus 3/4 cup sugar</span></div><div style="text-align: left;"><span style="font-size: small;">3 tablespoons water</span></div><div style="text-align: left;"><span style="font-size: small;">8 tablespoons (1 stick) unsalted butter, room temp, divided</span></div><div style="text-align: left;"><span style="font-size: small;">3 unpeeled small to medium blood oranges</span></div><div style="text-align: left;"><span style="font-size: small;">3/4 cup plus 3 tablespoons all-purpose flour</span></div><div style="text-align: left;"><span style="font-size: small;">3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground)</span></div><div style="text-align: left;"><span style="font-size: small;">1 1/2 teaspoons baking powder</span></div><div style="text-align: left;"><span style="font-size: small;">1/4 teaspoon coarse kosher salt</span></div><div style="text-align: left;"><span style="font-size: small;">3/4 teaspoon vanilla extract</span></div><div style="text-align: left;"><span style="font-size: small;">2 large eggs, separated</span></div><div style="text-align: left;"><span style="font-size: small;">6 tablespoons whole milk</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">Position rack in center of oven and preheat to 350 degrees F. Combine 6 tablespoons sugar and 3 tablespoons water in a 10-inch diameter ovenproof skillet with an 8 inch diameter bottom and 2 1/2 inch sides <i>*my trusty cast-iron skillet worked beautifully for this cake*</i>. Stir over medium heat until sugar dissolves. Increase heat and boil wihout stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S7TCHUk0weI/AAAAAAAAAqY/VEYOmi6NfGc/s1600/orangecake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S7TCHUk0weI/AAAAAAAAAqY/VEYOmi6NfGc/s400/orangecake4.jpg" width="400" /><span style="font-size: x-small;">I</span></a></div><div style="text-align: center;"><span style="font-size: x-small;">I think I could have cooked my syrup a bit longer. This is also where I probably would have added my orange slices. </span></div><div style="text-align: center;"><span style="font-size: x-small;">I'm thinking all this could have been done in a separate pan, and then laid in the cast iron skillet afterwards.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife <i>*or mandolin,* </i>cut oranges into 1/16 to 1/8 inch rounds. Remove and discard any seeds. </span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S7TDhm6OKXI/AAAAAAAAAqg/CoW7NNGcRNU/s1600/orangecake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S7TDhm6OKXI/AAAAAAAAAqg/CoW7NNGcRNU/s400/orangecake5.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S7TEWblYwuI/AAAAAAAAAqo/NQU0qxo8hwQ/s1600/orangecake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S7TEWblYwuI/AAAAAAAAAqo/NQU0qxo8hwQ/s400/orangecake9.jpg" width="400" /><span style="font-size: x-small;">I</span></a></div><div style="text-align: center;"><span style="font-size: x-small;">I also would eliminate that center circle of oranges you see on top here. </span></div><div style="text-align: center;"><span style="font-size: x-small;">You really only want one total layer of oranges, with maybe a very slight overlap. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 addtions alternately with milk in 2 additions, beating batter until just incorporated.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S7TFxLD7kwI/AAAAAAAAAqw/Jpl90_N5wmw/s1600/orangecake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S7TFxLD7kwI/AAAAAAAAAqw/Jpl90_N5wmw/s400/orangecake6.jpg" width="400" /><span style="font-size: x-small;">F</span></a></div><div style="text-align: center;"><span style="font-size: x-small;">Clockwise from top: flour/polenta mixture, butter/sugar mixture, whites, yolks</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Using clean dry beaters, beat egg whites in a large bowl until soft peaks form. Add remaining 1 tablespoons ugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S7TG0B3REOI/AAAAAAAAAq4/4htU159qHzc/s1600/orangecake11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S7TG0B3REOI/AAAAAAAAAq4/4htU159qHzc/s400/orangecake11.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;"> </span> whipped whites and polenta cake batter</span></div><br />
<span style="font-size: small;">Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S7TIkHACVvI/AAAAAAAAArA/gWTGiwA3SwM/s1600/orangecake13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S7TIkHACVvI/AAAAAAAAArA/gWTGiwA3SwM/s400/orangecake13.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">You don't want to pour the batter because you might disturb the arrangement of the orange slices.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Bake cake until tester inserted into center comes out clean, about 45 minutes. <i>*I underbaked this by 5 minutes, and I think I could have taken it out even a few minutes earlier than that. It would have been pretty dry had I left it in the full amount of time. This could also just be my oven...*</i></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool completely at room temperature and serve with whipped creme fraiche (or whipped cream).</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S7TLOXcvCOI/AAAAAAAAArI/APf-N_aMwmc/s1600/orangecake22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S7TLOXcvCOI/AAAAAAAAArI/APf-N_aMwmc/s400/orangecake22.jpg" width="400" /></a></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">So ultimately, this recipe turned out pretty well, with some room for improvement. I think if I made it again with these slight changes, it would turn out perfectly. </span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S7TMMtnelpI/AAAAAAAAArQ/oGFP9eaelNQ/s1600/orangecake18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S7TMMtnelpI/AAAAAAAAArQ/oGFP9eaelNQ/s400/orangecake18.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">This cake is a good one to have up your sleeve because it's stunningly beautiful, but not that hard to make. </span><br />
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<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><a href="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /></a> </div><div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-70638806452618306742010-03-27T13:00:00.005-04:002010-03-28T14:58:47.520-04:00Culinary School Update: Vegetables, Jelly Rolls, and Potatoes<span style="font-size: small;">Okay kids, its that time again. I've been trying to do longer culinary school updates, spaced farther apart so as not to bore you to death. Do you readers out there think its better that way? I know you're out there! Based on the comments I've been getting however, I'm beginning to believe that only my mom and my sister read this blog ;)</span><br />
<div style="text-align: center;"><span style="font-size: small;">~</span><br />
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<div style="text-align: left;"><span style="font-size: small;">Soooo, onwards. We're still kinda hooked on veggies in Food Production class. Two weeks ago, we made a pan-fried eggplant Parmesan. We used the tomato sauce that we made and immediately froze few weeks ago, which we thawed out and spruced up a bit with some fresh herbs. This dish was an exercise in the standard breading procedure (flour, eggwash, breadcrumbs).</span></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S64qX_OnukI/AAAAAAAAApI/axvC1XagRSU/s1600/culinaryschool103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S64qX_OnukI/AAAAAAAAApI/axvC1XagRSU/s400/culinaryschool103.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">We also made a vegetable strudel: puff pastry layered with mushroom duxelles, blanched asparagus, toasted pine nuts, and Parmesan cheese. For the sauce, we made a simple red pepper coulis.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"> </span><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S64tXIlVseI/AAAAAAAAApQ/lfQoHzvy2cY/s1600/culinaryschool106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S64tXIlVseI/AAAAAAAAApQ/lfQoHzvy2cY/s400/culinaryschool106.jpg" width="400" /></a></div></div><div style="text-align: center;"></div><div style="text-align: left;"><br />
<span style="font-size: small;">The duxelles were <i>really</i> rich so I didn't really want more than a couple bites. Plus, I like mushrooms, but I don't absolutely love them. Regardless, I thought the flavor was right on. This was very filling for a vegetarian dish.</span></div><div style="text-align: center;"><span style="font-size: small;">~</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">Two weeks ago in Bakeshop Production, we made jelly rolls. Although these tasted great, they seemed like such a strange, rather outdated desert to me. To make them, we baked spongecakes in a sheet pan. Then, we spread whipped cream on the cake, and lined the whipped cream with cherries, blueberries, and mandarin oranges. The cakes were carefully rolled up, then decorated with buttercream frosting or chocolate ganache. </span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S64vX5qnwWI/AAAAAAAAApY/oibTlbPUAKA/s1600/culinaryschool107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S64vX5qnwWI/AAAAAAAAApY/oibTlbPUAKA/s400/culinaryschool107.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">chocolate buttercream on the left, chocolate ganache on the right</span></div><br />
<span style="font-size: small;">My ganache covered jelly roll looked kind of like doo-doo because I didnt heat the ganache enough and it got kind of separated. So don't look at it any more because its ugly :(</span><br />
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<span style="font-size: small;">Here's a picture of my friend Allie's ganache jelly roll instead:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S64xK6airNI/AAAAAAAAApg/SkIc_chtN-A/s1600/culinaryschool114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S64xK6airNI/AAAAAAAAApg/SkIc_chtN-A/s400/culinaryschool114.jpg" width="300" /><span style="font-size: xx-small;"></span></a></div><div style="text-align: center;"><span style="font-size: x-small;">Allie's ganache turned out smooth and pretty, like it was supposed to.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Here's a cross-section of my buttercream jelly roll:</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S64xyDbkwEI/AAAAAAAAApo/ufjPfwTClQI/s1600/culinaryschool108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S64xyDbkwEI/AAAAAAAAApo/ufjPfwTClQI/s400/culinaryschool108.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;"> </span> See all the fruit? I ate so much whipped cream and frosting during this class. Ech.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">That's about it for jelly rolls.</span></div><div style="text-align: center;"><span style="font-size: small;">~</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;"><i>This</i> week in Food Production, it was potato day. First, we made Potatoes Duchesse, which is kind of like mashed potatoes that are piped into little mounds and baked. Again, this seemed like kind of a weird recipe, but they tasted delicious.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S64zIWNo19I/AAAAAAAAApw/0n5mqNc2As0/s1600/culinaryschool119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S64zIWNo19I/AAAAAAAAApw/0n5mqNc2As0/s400/culinaryschool119.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;"> </span>My partner, Mo, and I added some chopped parsley and cream in ours for a little extra flavor.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">We also made Rosemary Roasted new potatoes:</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S640Qpinh9I/AAAAAAAAAp4/-SY-_QS9rlE/s1600/culinaryschool121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S640Qpinh9I/AAAAAAAAAp4/-SY-_QS9rlE/s400/culinaryschool121.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;">I pretty much nibbled on these the whole class.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">We made candied sweet potatoes that were roasted and basted with a syrup made from brown sugar and a hint of vanilla.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S644oN7StlI/AAAAAAAAAqA/1_Qgk9ydqZw/s1600/culinaryschool144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S644oN7StlI/AAAAAAAAAqA/1_Qgk9ydqZw/s400/culinaryschool144.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"> </span> </span></span></div><div style="text-align: left;"><span style="font-size: small;">We also made scalloped potatoes, which were delicous, but I kind of forgot to take a picture of them.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">~</span></div><div style="text-align: left;"><span style="font-size: small;">In baking class this week, we each made a chiffon sponge cake and a walnut genoise cake. I didn't take pictures, because next class we're going to frost them, so I thought I'd save it for next time.</span></div><div style="text-align: left;"><br />
</div><br />
<a href="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /></a>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-9404403013738089862010-03-22T01:12:00.002-04:002010-03-22T01:55:18.981-04:00Guest Post: Margaret's Mexico Trip<i>For this post, I'm going to let my little sister, Margaret, take the reins. She recently got back from a trip to Mexico, and I thought it'd be fun to give her a chance to share some photos with you guys. So, without further ado, take it away Margs! </i><br />
<div style="text-align: center;"> ~</div>Hola amigos! I'm Margaret, Dani's little sister.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S6bzEW0wn3I/AAAAAAAAAnY/1XILWV8uBHg/s1600-h/03+06+10+079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S6bzEW0wn3I/AAAAAAAAAnY/1XILWV8uBHg/s400/03+06+10+079.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>You might remember me from the <a href="http://danidishes.blogspot.com/2009/09/chapel-hill.html">Margaret's 21st birthday trip post</a>. After sampling some delicious treats on my recent trip to<i> la Ciudad de Mexico</i> (the city of Mexico), Dani has kindly invited me to be her first guest blogger. So here I am- how could I resist such an offer?<br />
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I went to Mexico City over my spring break with a class called "Mass Communication in Mexico" that I'm currently taking at UNC Chapel Hill. Now, if you know anything about the Craig family, you know that we plan entire vacations around our eating schedules. Naturally, my mouth started watering weeks before my journey. Unfortunately, the nature of the trip didn't allow me to seek out all the fabulous eateries I'm sure exist in Mexico City, but I did make a simpler mission for myself: eat some dope street tacos, get a hot churro, and drink some good Mexican tequila.<br />
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On the first day of the trip, we ventured out to the Teotihuacan pyramids, which are some of the largest pyramids in the Americas. This was probably my favorite day of the trip; the ruins were absolutely mind-blowing and there's not much better than exploring all day in the warm sun.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b0ZUcM9bI/AAAAAAAAAng/7PF145E3lTA/s1600-h/03+06+10+070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b0ZUcM9bI/AAAAAAAAAng/7PF145E3lTA/s400/03+06+10+070.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">This is the Sun Pyramid, the largest of the group. The pyramids seemed to go on for miles!</span></div><br />
After checking out the pyramids all day, the whole group (all 12 of us!) went to a traditional Mexican restaurant for lunch. Thank goodness we had a few locals and a fluent girl (hey Marlene!) with us, because ordering was a chore! We all started with tortilla soup, which is a tomato based soup topped with crumbled homemade tortilla chips, fresh avocado, queso fresco, and some sort of delicious cream sauce. Even though it was a hot day, this soup was amazing! We tried a few other tortilla soups later that week, but none beat this one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b08-oew2I/AAAAAAAAAno/QMQRFUuVHDw/s1600-h/03+06+10+084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b08-oew2I/AAAAAAAAAno/QMQRFUuVHDw/s400/03+06+10+084.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">tortilla soup</span> </div><div style="text-align: center;"><br />
</div>I also had some <i>taquitos</i>, which are rolled up corn tortillas filled with either cheese or some sort of meat and then fried. These were yummy, but I really just wanted another bowl of that soup!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S6b1WIuwHgI/AAAAAAAAAnw/k3HWZiSDX8s/s1600-h/03+06+10+085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S6b1WIuwHgI/AAAAAAAAAnw/k3HWZiSDX8s/s400/03+06+10+085.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">Everything was served with the best avocados EVER. We were, however, advised against eating fresh fruits and veggies that don't have a natural peel because they were washed in the water. Thank GOD for avocados having peels!</span></div><br />
Later that night, a few of us decided to get some dinner at a place called Samborn's. I don't think there is an American equivalent to this place, but its kind of like a department store combined with a restaurant, a bakery, and a pharmacy. Kind of like an upscale Wal-mart, but with no clothes. Anyway, I had my first taste of tequila in the form of a margarita there - fab!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b2GcJIExI/AAAAAAAAAn4/5i079NP3Oa0/s1600-h/03+06+10+088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b2GcJIExI/AAAAAAAAAn4/5i079NP3Oa0/s400/03+06+10+088.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">That's Marlene's pina colada in the background, which she said was fabulous.</span></div><br />
The second day we did a bunch of touring in the city, including Chapultepec Park which has Maximilien's castle and a TON of roadside <i>tiendas</i> (shops). After seeing the castle, we were famished and decided to stop at a taqueria. Hooray!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S6b2113AAlI/AAAAAAAAAoA/D7zSuJgZaww/s1600-h/03+07+10+047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S6b2113AAlI/AAAAAAAAAoA/D7zSuJgZaww/s400/03+07+10+047.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">Here is the sign for the taqueria we stopped at. 5 tacos for 15 pesos!</span></div><br />
By the way, 13 pesos roughly equals 1 dollar. CHEAP FOOD. I ordered 5 tacos and told 'em to give me 5 different kinds of meat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S6b3Ym-C8YI/AAAAAAAAAoI/8PMv4YFgXDo/s1600-h/03+07+10+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S6b3Ym-C8YI/AAAAAAAAAoI/8PMv4YFgXDo/s400/03+07+10+048.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">I was too hungry to figure out exactly what I was eating before I devoured every single one!</span> </div><br />
The sign has things like <i>tripa</i> (tripe), <i>ojos</i> (eyes), <i>tacos de cabeza</i> (tacos of the head), <i>longaniza</i> (sausage) and some others which don't have a clear translation, like <i>campechano</i> (hearty?) and <i>birria</i> (rubbish?). I could have ended up with some interesting things, but it was all tasty. Oh, AND mission one...complete!<br />
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That night, after getting back from touring all day, I couldn't resist stopping in at another taqueria because I was starving. These weren't as cheap, but they came with a soda.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b31a5UFnI/AAAAAAAAAoQ/0nmd3J9B4ME/s1600-h/03+07+10+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S6b31a5UFnI/AAAAAAAAAoQ/0nmd3J9B4ME/s400/03+07+10+058.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">All the sodas came in glass bottles and were much sweeter than the American stuff because they are made with real sugar.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S6b4jLSaL5I/AAAAAAAAAoY/CkMbSwTXBTc/s1600-h/03+07+10+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S6b4jLSaL5I/AAAAAAAAAoY/CkMbSwTXBTc/s400/03+07+10+059.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">These condiments were pretty typical of any eatery: salsa fresca, lime wedges, and 2 types of hot sauce. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S6b5EWznGxI/AAAAAAAAAog/JJYU9NS8T1I/s1600-h/03+07+10+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S6b5EWznGxI/AAAAAAAAAog/JJYU9NS8T1I/s400/03+07+10+060.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">And the tacos! I had chorizo and steak. The chorizo was so good I ordered 2 more!</span></div><br />
My buddy Brian and I searched fruitlessly for some churros. Apparently, you have to specifically ask for the churro that you <i>eat</i> because, after asking about 50 different vendors and getting dirty looks from Mexicans all day, one guy was kind enough to let us know that churro is also slang for marijuana in Spanish. <i>No bueno.</i> Anyway, we finally found a place, and Marlene bought one for Brian and I.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S6b5vS8u7II/AAAAAAAAAoo/_1P98QLKgww/s1600-h/03+08+10+026_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S6b5vS8u7II/AAAAAAAAAoo/_1P98QLKgww/s400/03+08+10+026_edited-1.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Good pic. Mission 2: completed</span></div><br />
The only thing left: tequila! I know, I know, I already had a margarita, but that hardly counts. So, Brian, Zakiya, and I went out drinking one night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S6b7Aa9OLhI/AAAAAAAAAow/Q2e_9EDDbWQ/s1600-h/03+09+10+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S6b7Aa9OLhI/AAAAAAAAAow/Q2e_9EDDbWQ/s400/03+09+10+016.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">The bar special read something like <i>taza por 84 pesos</i>. We thought <i>taza</i> meant "pitcher"... turns out, it just meant GIANT mug of beer.</span></div><br />
The beer was called El Sol. It came light and dark, and I became pretty partial to both kinds in just one week.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S6b7le1NyCI/AAAAAAAAAo4/LvCJyK7buzY/s1600-h/03+06+10+089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S6b7le1NyCI/AAAAAAAAAo4/LvCJyK7buzY/s400/03+06+10+089.jpg" width="173" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">El Sol claro (on a different night)</span></div><br />
To celebrate finishing the huge beer, we had tequila shots!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S6b7_hQ4bGI/AAAAAAAAApA/JCn8VLTzsC8/s1600-h/03+09+10+018_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S6b7_hQ4bGI/AAAAAAAAApA/JCn8VLTzsC8/s400/03+09+10+018_edited-1.jpg" width="400" /></a></div><br />
The tequila was strong, but I'm not really used to drinking it. They chase tequila with clamato juice, which I was skeptical about, but it was actually pretty successful. Mission 3: success!<br />
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I ate a lot of great food. I wish I would have taken more foodie pictures including the amazing gelato Brian and I got one night (I had cookies and cream and coconut, he had queso and chocolate) after we had tacos at another taqueria. I had <i>tacos de lengua</i> (tongue!). So weird seeing a huge tongue being sliced in front of you, knowing you're about to eat it, but it was actually really delicious.<br />
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So, thanks for letting me borrow Dani Dishes for a little while! Hope you enjoyed my post. Eat well, friends! <i>Viva la Mexico!</i><br />
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-Margaret<i> </i><br />
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<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com1tag:blogger.com,1999:blog-5242986074417404377.post-8375718239963369162010-03-15T18:08:00.002-04:002010-03-15T21:42:03.203-04:00Daring Cooks' March Challenge: Risotto!<span style="font-size: small;"><i>The 2010 March Daring Cooks challenge was hosted by Eleanor of <a href="http://geekdomaustralia.blogspot.com/">Melbourne Food Geek</a> and Jess of <a href="http://jessthebaker.blogspot.com/">Jess the Baker</a></i>. <i>They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from </i>The Australian Masterchef Cookbook<i> and the cookbook </i>Moorish<i> by Greg Malouf. </i></span><br />
<div style="text-align: center;"><span style="font-size: small;">~ </span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">Hey guys, I feel awful that I had to post this challenge late (Daring Cooks are <i>supposed</i> to post on the 14th of each month!). I've been so busy that I put it off til the last minute, and then the past few days I've been stricken with a nasty little spring cold. So, I'm sorry, but I just haven't felt like standing over the stove stirring risotto. But today, I'm feeling better and am dosed with DayQuil, so I got it done for lunch!</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S56la2Cq9HI/AAAAAAAAAmY/59r18Zp7Zek/s1600-h/risotto17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S56la2Cq9HI/AAAAAAAAAmY/59r18Zp7Zek/s400/risotto17.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">I've been thinking about this dish since I first found out what the challenge was nearly a month ago. It's a red wine and goat cheese risotto with roasted asparagus. I really wanted to sear a few nice, fat sea scallops as a protein accompaniment, but that seemed a little overkill for lunch. So, I went vegetarian (except for the chicken stock).</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S56oGEsCcDI/AAAAAAAAAmg/0p7C2nBPmGY/s1600-h/risotto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S56oGEsCcDI/AAAAAAAAAmg/0p7C2nBPmGY/s320/risotto2.jpg" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">basic ingredients: Arborio rice, garlic, onion, red wine</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><span style="font-size: small;"> Start by sweating some chopped onion and garlic in a little EVO. Add the rice and stir to get a nice coat with the olive oil.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S56pLRkSlII/AAAAAAAAAmo/R81PDeDDy9E/s1600-h/risotto3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S56pLRkSlII/AAAAAAAAAmo/R81PDeDDy9E/s400/risotto3.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;">Add a generous splash of chicken stock and stir until absorbed. At first, this will happen pretty quickly. Although I didn't make it specifically for this challenge, I did use my own <a href="http://danidishes.blogspot.com/2009/09/chicken-stock.html">homemade stock</a>. Repeat this step with red wine.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S56qwFbmdvI/AAAAAAAAAmw/qAl_7wyqhxM/s1600-h/risotto6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S56qwFbmdvI/AAAAAAAAAmw/qAl_7wyqhxM/s400/risotto6.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"> Keep repeating the stock and wine process, stirring continually. Don't stop stirring for long.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S56rmEOUooI/AAAAAAAAAm4/tA1gZoKPvpE/s1600-h/risotto10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S56rmEOUooI/AAAAAAAAAm4/tA1gZoKPvpE/s400/risotto10.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Not there yet! Keep stirring!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">You can stop when the rice has a nice, soft bite. I probably cooked mine a good 30-40 minutes before adding the goat cheese. </span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S56shZjF1jI/AAAAAAAAAnA/tNH-4537blo/s1600-h/risotto13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S56shZjF1jI/AAAAAAAAAnA/tNH-4537blo/s400/risotto13.jpg" width="400" /></a></div><div style="text-align: left;"></div><div style="text-align: center;"><span style="font-size: xx-small;"><span style="font-size: small;"> <span style="font-size: xx-small;">cheese makes everything better</span> </span></span><br />
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<div style="text-align: left;"><span style="font-size: small;">Then, when you think you're done, add a bit more stock and wine for good measure, season with salt and pepper, stir a bit more, and you're probably good to go.</span></div></div><div style="text-align: center;"><span style="font-size: xx-small;"> </span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S56t8GcveEI/AAAAAAAAAnI/Fmz44BEOIOY/s1600-h/risotto14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S56t8GcveEI/AAAAAAAAAnI/Fmz44BEOIOY/s400/risotto14.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><span style="font-size: small;"> <span style="font-size: xx-small;">creamy goodness</span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: xx-small;"><span style="font-size: small;"><span style="font-size: xx-small;"><span style="font-size: small;">As for the asparagus, just a toss with some EVO, salt and pepper, and into the oven it goes on a baking sheet at 425 until the tips brown. Sprinkle with a bit of lemon juice and yer done.</span></span></span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S56ux16SaWI/AAAAAAAAAnQ/dVqq_GPRXxc/s1600-h/risotto21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S56ux16SaWI/AAAAAAAAAnQ/dVqq_GPRXxc/s400/risotto21.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><span style="font-size: small;"><span style="font-size: xx-small;"><span style="font-size: small;"> </span> </span></span></span></div><div style="text-align: left;"><span style="font-size: xx-small;"> </span>Delicious! Thanks for the new plate, Margaret!</div><br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com7tag:blogger.com,1999:blog-5242986074417404377.post-69214889022325312692010-03-11T15:33:00.003-05:002010-03-12T23:52:39.934-05:00Culinary School Update: Braised Cabbage, Cookies, Danishes, & More!<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">Okay guys, it's school update time again! It's the middle of the semester, and we've been cooking up a storm.<br />
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<div class="separator" style="clear: both; text-align: left;">In cooking class, we've been making a lot of veggies. Last week, we made apple and wine braised red cabbage. I'm not the biggest cabbage fan, but this turned out pretty well and I was happy about it.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lGEQiPAZI/AAAAAAAAAkw/jQCs8dn63wA/s1600-h/culinaryschool75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lGEQiPAZI/AAAAAAAAAkw/jQCs8dn63wA/s400/culinaryschool75.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">We also made ratatouille. It obviously would have been better with beautiful summer veggies, but we worked with what we had.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S5lG5EXnVKI/AAAAAAAAAk4/n4tBZtAQbs8/s1600-h/culinaryschool77.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S5lG5EXnVKI/AAAAAAAAAk4/n4tBZtAQbs8/s400/culinaryschool77.jpg" width="400" /></a> </div><br />
<div class="separator" style="clear: both; text-align: left;">And, to get started on frying, we made onion rings and blue cheese dressing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lIar5KvNI/AAAAAAAAAlA/4uCzV6Scc7s/s1600-h/culinaryschool82.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lIar5KvNI/AAAAAAAAAlA/4uCzV6Scc7s/s400/culinaryschool82.jpg" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">~</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> In baking class last week, it was a cookie extravaganza! Our little group of 3 people made oatmeal raisin,</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S5lKmgGEfkI/AAAAAAAAAlI/fWUVmmE4Fjg/s1600-h/culinaryschool84.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S5lKmgGEfkI/AAAAAAAAAlI/fWUVmmE4Fjg/s400/culinaryschool84.jpg" width="300" /></a> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">snickerdoodles,</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S5lLL7VDC6I/AAAAAAAAAlQ/tJ9FAmlEgVA/s1600-h/culinaryschool86.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S5lLL7VDC6I/AAAAAAAAAlQ/tJ9FAmlEgVA/s400/culinaryschool86.jpg" width="300" /></a> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">oreo biscotti,</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S5lOC0xM1tI/AAAAAAAAAlY/oTo0IMx_MHA/s1600-h/culinaryschool88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S5lOC0xM1tI/AAAAAAAAAlY/oTo0IMx_MHA/s400/culinaryschool88.jpg" width="300" /></a> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and sugar cookies (in dinosaur shapes!)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lOouMOCOI/AAAAAAAAAlg/wulkJ2Pd6TU/s1600-h/culinaryschool90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lOouMOCOI/AAAAAAAAAlg/wulkJ2Pd6TU/s400/culinaryschool90.jpg" width="300" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Other groups also made peanut butter and chocolate chip cookies. By the time we were done, I didn't think I could ever look at another cookie again.</div><br />
<div style="text-align: center;">~</div><br />
This week, we didn't have cooking class because of a short spring break. Yesterday, in baking class, we learned about laminated doughs, which include puff pastry, croissant, and danish doughs. There's an entire class dedicated to laminated doughs, because it is such an intensive process. So, we just watched our instructor demonstrate how to do it, and used ready-made puff pastry and danish doughs to practice different ways to use them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">With the puff pastry, we made apple turnovers.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_3yqGPs6dCws/S5lQGtTzl8I/AAAAAAAAAlo/6xI0D-rCHIY/s1600-h/culinaryschool96.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_3yqGPs6dCws/S5lQGtTzl8I/AAAAAAAAAlo/6xI0D-rCHIY/s400/culinaryschool96.jpg" width="300" /></a> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">They were nice and flaky.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lQq2iN09I/AAAAAAAAAlw/PO2QD2RMeWg/s1600-h/culinaryschool94.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lQq2iN09I/AAAAAAAAAlw/PO2QD2RMeWg/s320/culinaryschool94.jpg" /></a> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Even with the packaged danish dough, we had to roll, cut, and proof the danishes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S5lRtXuRVsI/AAAAAAAAAl4/mHv-9MHasg0/s1600-h/culinaryschool98.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S5lRtXuRVsI/AAAAAAAAAl4/mHv-9MHasg0/s400/culinaryschool98.jpg" width="400" /></a> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We filled them with cherry, blueberry, and apple fillings. Then, we lightly brushed them in a marmalade glaze, and finally, they were drizzled with a simple icing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lTDtDGfaI/AAAAAAAAAmA/60YBUFXB9pY/s1600-h/culinaryschool101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5lTDtDGfaI/AAAAAAAAAmA/60YBUFXB9pY/s320/culinaryschool101.jpg" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I usually think of danishes as being dry, but man, these were so soft and delicious.<a href="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0pt none;" /></a> </div></div>Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3tag:blogger.com,1999:blog-5242986074417404377.post-3070860070289003872010-03-08T19:14:00.001-05:002010-03-12T23:44:25.101-05:00Homemade Blueberry PancakesAnd a special thanks to Jen Yu from the beautiful blog <a href="http://userealbutter.com/">Use Real Butter</a> for the lovely scarf I recently received! A little while back, I won one of her featured giveaways, and the prize was a scarf made personally by her from <a href="http://www.flyingfingers.com/shop/index.php?main_page=index&cPath=20_67_68&zenid=23969be0cae038f1045219ec35df953c">Manos del Uruguay wool</a>. I even got to choose my own color (agate multi)! Thanks again, Jen :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5V7FzSB5bI/AAAAAAAAAj4/V95DY9wTcb4/s1600-h/scarf1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5V7FzSB5bI/AAAAAAAAAj4/V95DY9wTcb4/s400/scarf1.jpg" width="400" /></a></div><div align="center"><span style="font-size: xx-small;">I'm wearing it right now :)</span></div><div align="center"><br />
</div><div align="left">Okay, on to pancakes. I'm getting down to the nitty gritty, grocery-wise (pay day is tomorrow), but I did have this container of nice blueberries sitting in my fridge, begging to be used up. So, I decided to make pancakes from scratch. I know it doesn't seem like much, but I've pretty much always been a Bisquick girl when it comes to pancakes (or biscuits, for that matter), so this was kind of a big decison for me. So, of course, I consulted good ol' <i>Joy of Cooking</i>, and was surprised at how easy they were!</div><br />
<div align="center"><b>Blueberry Pancakes</b></div><div align="center">from <i>Joy of Cooking</i></div><div align="center"><i>*I halved this recipe*</i></div><div align="left"><br />
</div><div align="left">1 1/2 cups all-purpose flour</div><div align="left">3 tablespoons sugar</div><div align="left">1 1/2 teaspoons baking powder</div><div align="left">1/2 teaspoon salt</div><div align="left">3 tablespoons butter, melted</div><div align="left">1 1/2 cups milk</div><div align="left">2 large eggs</div><div align="left">1/2 teaspoon vanilla extract</div><div align="left">(blueberries)</div><div align="left"><br />
</div><div align="left">Whisk dry ingredients in a large bowl. Whisk wet ingredients in a smaller bowl.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S5WERRspo8I/AAAAAAAAAkA/qjjwf0k6pTo/s1600-h/pancakes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S5WERRspo8I/AAAAAAAAAkA/qjjwf0k6pTo/s400/pancakes4.jpg" width="400" /></a></div><div align="center"><span style="font-size: xx-small;">dry & wet</span></div><div align="center"><br />
</div>Pour the wet ingredients into the dry ingredients and whisk until just combined. Some lumps are okay- you don't want to overmix.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5WFG2RhNuI/AAAAAAAAAkI/QjcAxMvJNBM/s1600-h/pancakes5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5WFG2RhNuI/AAAAAAAAAkI/QjcAxMvJNBM/s400/pancakes5.jpg" width="400" /></a></div><div align="center"><span style="font-size: xx-small;">Add wet to dry.</span></div>Add blueberries!<br />
<div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3yqGPs6dCws/S5WFrPyc9VI/AAAAAAAAAkQ/wIE8Riy34hI/s1600-h/pancakes8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" kt="true" src="http://4.bp.blogspot.com/_3yqGPs6dCws/S5WFrPyc9VI/AAAAAAAAAkQ/wIE8Riy34hI/s400/pancakes8.jpg" width="400" /></a></div><div align="center"><span style="font-size: xx-small;">Blueberries</span></div><div align="center"><br />
</div><div align="left">Make sure your griddle or skillet is very hot before you start to pour the batter. To test it, sprinkle a bit of water on the hot surface. If it hisses and sputters, it's ready. Drop batter by 1/4 cupfuls onto the griddle.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3yqGPs6dCws/S5WGw7HQ6_I/AAAAAAAAAkY/Ii6HTVUwScw/s1600-h/pancakes10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://3.bp.blogspot.com/_3yqGPs6dCws/S5WGw7HQ6_I/AAAAAAAAAkY/Ii6HTVUwScw/s400/pancakes10.jpg" width="400" /></a></div><div align="center"><br />
</div><div style="text-align: left;">They're ready to flip when you see bubbles forming.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3yqGPs6dCws/S5WQmiFUzeI/AAAAAAAAAkg/dDC2ojnc5hI/s1600-h/pancakes16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://2.bp.blogspot.com/_3yqGPs6dCws/S5WQmiFUzeI/AAAAAAAAAkg/dDC2ojnc5hI/s400/pancakes16.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: xx-small;">Cross-section</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Serve with butter and syrup!</div><div style="text-align: left;"><br />
</div><br />
<img align="left" src="http://i190.photobucket.com/albums/z78/mikerin3/Danielle%20Craig/signaturecopy.png" style="border: 0px none;" />Danihttp://www.blogger.com/profile/13438187269409630554noreply@blogger.com3