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YES CHEF!

Order fire!...Yes chef, heard chef, sorry chef! It is embedded in my vocabulary. Outside of work it is hard to not whisper "yes chef" in my mind when someone of authority or higher respect such as my parents speak to me. As a teenager like most of us I am sure, I had a sharp tongue and a very rude vocabulary. I wanted to break from it badly, but it seemed like in that moment everyone just should have shut up and listened to me, after all I was 16, I was right about everything. Now older and wiser and in the final days of culinary school I see how much the structure of a kitchen builds ones character. Respect is an honor, a word I never completely understood in life until I stepped foot in a kitchen only to be reminded whenever I said anything more than "yes chef" that it was only "yes chef" nothing more, nothing less. We keep words short in a kitchen. Things get hot and not just the food, pots, and pans. Too much talking causes confusion and fights on the line. Sounds like life to no? The more we speak instead of proclaim a loud confident "YES CHEF!" in our minds things typically get messy. So here's to the non-kitchen readers a lesson on the yes chef and how it is useful in normal life. 

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Uncorked Age

“Take a sip.” My mom instructs me as she leisurely moves the fish bowl stemmed glassware toward my thin miniature ten-year-old figure. I grasp the goblet as hard as I could without feeling like I might break the fragile much elder body of the aged wine.  I plow my head into the glass with every attempt to remain reserved and elegant and I inhale the odor of the foreign red liquid. It fills my nostrils like the potpourri that haunted my grandparent’s house; a robust cloud of unidentifiable smells that made me ponder if all things red smelled this terrifyingly rancid as these two items did. Needless to say my adolescent body was not matured for the taste of Merlot.

Ever since that recurring moment in my childhood I almost was determine to understand why so many adults enjoyed something so dry, tart, and desired at a perfect 65 degrees. Was there a reason behind the sensual curves that embrace the tannins of the requested vintage?  Why with each shade of liquid was there a different glass that courted it to the table? I found myself just as curious about the hundreds of different wine bottles and the wine that were encapsulated in them.

Time passed as the immense desire to enjoy and understand wine was replaced with culinary school. With each passing tasting spoon my taste buds and my understanding of the countless combinations and complexities for flavor heightened so much that I was almost positive that I developed a sixth sense.  Twenty-two, living in Chicago, and working in my final culinary class, Fine Dining. I met the wine that would change my perspective on the once less wanted fermented grape juice. He was a 1974 Cabernet Sauvignon. He sauntered in the kitchen with one of the servers on a small round beverage tray. I was not yet aware of the poetic-ness of the wine being held above the left shoulder of the server in similar mannerisms as servants once carried a king. I was nervous in this pairing of the wine and me. The chef instructs me to taste it.  I grab the familiar curves of the wine glass and inhaled the perfume of the vintage. It smelled as powerful as I remembered it to be.  This time the taste was a song in flavor; bold and fruity, rich and complex. I fell in love with wine. 

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Piece of Pie

Whether it is Thanksgiving or Forth of July, pie is typically on the menu. Some buy them from grocery stores or bakeries. The more adventurous make the filling with their coveted secret spices; yet rarely does one ever see a true homemade pie, crust and all. Some might be led to believe that making a piecrust even slightly close to grandmas would be far too much work. It is one of the easiest almost therapeutic foods that a novice cook could make. The ingredients are household staples. Flour, Butter, Salt, and water; some recipes contain sugar. The equipment needed to accomplish this recipe is as simple as the ingredients: a bowl, a rolling pin, and towel; the addition of a pastry blender only if one is feeling fancy. The process is simple. First the measuring, a cup and a half of flour all purpose works fine. One stick of butter, half teaspoon of salt, and roughly 6 tablespoons of water is needed for this recipe. The butter must be as cold as possible. If the butter is not cold enough it will not incorporate with the other ingredients properly. Cut the butter in medium dice. In the bowl add the flour and the salt. To the bowl dispense the butter and rub the butter with fingers until it breaks up into pea size pieces. The water used in this recipe must be cold as well. Adding a few cubes of ice to the water will help to ensure that it will stay cold. The ice can be disposed of after the water is added to the bowl. Blend the water into the flour mix by hand. One should focus on the crumbly bits that escape from the dough ball to guarantee that they return with the remaining of the dough. Adding an additional tablespoon or two of water may be necessary to bring the dough together fully. The dough should be hydrated not sticky and fully kneaded together with a smooth room temperature surface. Place in the refrigerator with a towel on top of the bowl until firm but still pliable, this may take around thirty minutes to an hour. Onto a clean counter toss a small bit of flour on the surface and place the dough on top, patting it down slightly so the top is flat. With a rolling pin that is slightly dusted with flour roll the dough until it is the height of 2 quarters stacked on top of each other and is the circumference of the top of the pie pan plus an extra inch. Fold the dough in half and transfer it to the pie pan; pat down the bottom and sides of the dough until they are free of lumps and pockets. For a pie that does not desire a top crust the edges can finished by pressing the teeth of a fork around the lip of the crust or using the left index finger and thumb with the right pinky and making little v shapes around the edge. Add in the filling and bake until the crust is golden brown and the filling bubbles. Piecrust is just as much fun as making food out of Play-Doh. Friends, family, and guests will notice the difference between the dry, crumbly, and stale textured store brand and the warm, buttery, and flaky homemade crust. It’s the way piecrust was destined to be made.

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Fermentation: Lesson 1

I have been on a quest for this spring and summer to learn as much as I can about fermenting. Beer, kefir, kombucha, sparkling wine. Whatever I can get my hands into really. I found myself at a table surrounded by community like me, who believed in food as life. I could not ask for a better lesson on kombucha and kefir water and milk making. I have all the supplies and will document my kombucha learning journey on the blog (maybe I will even begin my YouTube seris).

I have also been rummaging around the city in search of new cafes, breweries, bars, and restaurants searching for Detroit's best fermented finds. 

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Icebox Organizers

I have opened many home fridges in my lifetime. In my icebox adventures I have come to discover there are three kinds of fridge layouts: the empty icebox, the avalanche, and the chaotic mess. On the culinary side however I have seen a more formal layout to the cool boxes that keep our food cold. With gadgets such as jars and jugs anyone can make their home refrigerator organized. In the photo are my go to gadgets when I need to find the proper home for my farmer's market finds. The goal is to be able to see everything. My rule "if it's not clear it's not there." You are more likely to eat food that you see. I keep produce on the middle shelf and leftovers in the drawers. Fresh juices and sun tea I store in reused milk jugs. Fresh berries are kept in crates. I used Ball Jars for EVERYTHING! Currently they are holding my carrots and slices of lemon that I keep for my water. The more you have pre prepped the faster you will use it. Lastly are my tomato and onion savers. These nifty storage containers remind me to use up the open produce first. They also allow me to know exactly what is inside it. They come in lemon, lime, avocado and other shapes too. You can find them here. While it may be the most difficult spring cleaning project, it will be the most rewarding.

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Excuse Me Mr. Rockefeller

Excuse me Mr. Rockefeller while we try to find your true identity. While we have dined with imposters before we desire your true recipe. There have been many Frankenstein-like chefs that will attempt to recreate you, but only Jules Alciatore knows your recipe because he created it. In 1840 Antoine Alciatore opened Antoine’s on St. Louis St., New Orleans. Antoine’s had a dish served in his restaurant by the name of Escorgort à la Bourguignonne, which was one of his most popular dishes on their menu. This dish consists of snails served in their shells with a mixture of shallots, garlic, butter, parsley, and Burgundy. It is traditionally served with crostini to sop up the flavorful sauce that will escape the shells. In 1874 Antoine became ill and gave the duties over to his son Jules. After the death of Antoine, Jules found himself in the kitchen with news that there was a shortage of snails that were essential to his signature dish. With the undocumented pressure that Jules faced, he set out to find a local replacement. He chose gulf oysters despite how rare they are in cooked dishes. Oysters are known as traditional cuisine in New Orleans and if Jules could make his new dish perfect it was destine to be popular. He cooked the oysters with a sauce made out of the green vegetables he had in the kitchen. The sauce turned out rich and exquisite; and who else is rich? John D. Rockefeller, which is how Jules oyster dish was named. So pardon me John addressing this dish as Mr. Rockefeller even though he is a Jr. to your family name. I have seen your pretenders Mr. Rockefeller, the oysters all dressed up in spinach, green onions, bacon, breadcrumbs, parsley, and perfumed with Pernod. It is rumored that you dress with watercress and scallions, possibly celery and anise. Do you never leave Antoine’s? Have you ever visited another restaurant in Louisiana? Will I have to go all the way to New Orleans to find you? Is there more about you than what I read on the restaurant’s website or Food Timeline’s web database? Maybe one day I can locate you on Facebook or Food Network. I know it’s hard to be famous, but I promise no one will judge you for knowing what you’re truly made of. So what do you say Mr. Rockefeller can we meet one day?

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Thanks to food52 they have made me realize how much I miss these purple sweeties. I now miss the days I had time to go to the farmers market to run into old loves such as these beautiful carrots. 

Photo Credit: Food52

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Step aside diamonds, rubies are a girl's new best friend!

Rubies in the Rubble warms my heart and enchants my imagination. Their homemade chutney’s range from apple & ginger to spicy tomato. I am lost by the vibrant colors that they bring but, this is not the reason I have fallen for them without having the experience to taste a bite. Rubies in the Rubble collect rejected food, such as bruised apples and turns them into beautiful chutney’s. Transforming an ugly duckling into a beautiful swan. I commend them for doing such a good service for the world, the environment, and the community. So to anyone in the UK, if you get your hands on a jar, send one to Chicago, IL. For a culinary college student this would surely be a treat.

Check out: rubiesintherubble.com

Photo credit: boat-studio.com

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What's for dinner? Fettuccine with lemon avocado cream-less sauce and Caesar salad.

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A Drink Rule I Regret.

I was always one of those kids who swore I wouldn’t drink. The stuff tastes like crap, it stinks, I just don’t like it. Years later, serious culinary training, and throw in a 21st birthday and BAM! I am out to taste the best wines in the world. I dream of getting my hands on Chateau Montelena wine (hopefully my taste buds will be worthy and ready for that moment). I enjoy the art of a sophisticated cocktail. It is an art form I was before to young to appreciate. Being a college student in culinary school while hunting for bargain wines that will fit my taste buds that crave the best tasting wine, and crave to learn from the best, it is very difficult to find a great wine. Trader Joe’s does pretty well, but besides that it is truly a matter of trial and error. One simple rule I made: No alcohol left behind. If I order it, I drink it. I know this sounds like a very irresponsible college rule but fancy booze going down the drain is my money down the potty. Therefore the rule stays, no booze left behind. So naturally a girl with a love for southern sweet tea would stop and take a second look at this…

…no? Well I am surely regretting it now. Rule one newbies do NOT go for anything that sounds like a non-alcoholic drink that you love. It is just safer that way. Ok? This Sweet tea wine is horrible. It taste almost like a hard liquor which, well isn’t my thing. When poring something out of a glass wine bottle into a well priced wine glass you want it to taste like well, wine. Let me get to the point. I have a whole bottle of this “wine” that I feel could work if I cook it or rework it. I have one shot to make my miss a hit. I was thinking reduce it? maybe put it in a dessert? Anything but the drain. What the heck pairs with sweet tea anyway?

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Currently craving: Texas Ruby Red Grapefruit Cake with mint. Via. Food 52.

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This is definatly something to look at if you find yourself spending too much money or wasting too much food. Check it out!

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Kate spade foodie tote bags $248. Buy here.

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Glazed & Infused

When the sidewalk tells you to follow an arrow to donuts, odds are your going to take it as a sign and run toward the sweet smell of happiness. This is what my dream afternoon conisted of. Randomly running into what I think is the best donunt shops outside of the hole in the wall back in my hometown. Chicago's Glazed and Infused offers multipule locations (I ventured to the one in Fulton Market) of sweet and unique creations. This place is retro with a splash of vintage and the corner coffee shop feeling that makes it feel like home (not to meantion the workers are super awesome and friendly). This is a place to go anytime of the day, because yes it is ok for you to eat donuts for lunch.

What I ate: classic vanilla glazed donut & creme brulee donut (yes its a donut).

                               Visit the Glazed & Infused in Fulton Market | 813 W. Fulton St Chicago, IL 60661

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Sushi with the roomie. What's for lunch?

Sushi, Cucumber, Vegetable Pot Stickers. 

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food52 shows how to make Tootsie Rolls. Great Halloween project for kids or adults.