Posted by Becka on November 22nd, 2009
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Goodbye Sweet Kristen!

Friday was our last day of our “Breakfast” class. It was sad because I was having so much fun but also it would be the last day I would see Kristen. She is my best friend in school. She does not intend to finish the culinary arts program and was just taking these classes to try it out as a possible career and to just plain have fun. She has a bubbly personality and a sweet person all around. I will, and I sure many other classmates miss her.

The next and the final class for the end of the semester is “Menu Planning”. We will be creating menus for different themes.  We will spend 1 day each week in classroom preparing for the other 4 in the kitchen actually making these menus. Sounds exciting! Also, we will continue to be eating very well, we have to do something with the food we make!

Categories: School
Posted by Becka on November 19th, 2009
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Basic Biscuit Recipe

Here is a basic recipe for biscuits, any type of herbs, cheese, or dried food can be added. When we made this in school, we added cheddar cheese, garlic, rosemary and thyme. Simply mix in the additions with the rest of the dry ingredients.

Ingredients:

  • 1lb 4 oz All Purpose Flour
  • 1/3 oz salt
  • 1 oz sugar
  • 1.25 oz baking powder
  • 7 oz butter
  • 13 oz milk

Directions:

Sift the dry ingredients into bowl and cut in fat until it resembles coarse cornmeal. Combine all the liquid ingredients in a separate bowl and add to dry ingredients all at once while stirring.

Mix just until everything is moistened and forms a soft dough. Move to counter top and knead lightly for about 30 seconds.

Roll out about 1/2 – 3/4 inch thick and cut out shapes or make rounded balls. Bake at 375 until done.

This yields 1lb 10 oz of dough.

Categories: Food
Posted by Becka on November 19th, 2009
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Our Last Night!

Today, Thursday Nov 19th is the last day of our Breakfast class, so our usual brunch day of Friday is moved to today. It will be a crazy night. The large room attached to our dining room has been taken over by another group with no consideration for our needs. There is an event Saturday morning, and already they have tables set up and stolen some of our necessities. Water goblets, salt and pepper shakers, even one of our tables was taken. We took them all back, it is just sad for the fact these things happened to us. Chef says this happens to him at least once a semester, and it makes him very upset, but no one will do anything to help him no matter who he tells.

We have a list of reservations that along will fill our dining room and the buffet table will be in the server station. We will have a line out the door. We are even bringing in folding tables to replace some of ours that will take up more room than they will. We are even setting up tables in the little hallway/entry way from the rest of the school and the host desk. I am really concerned about the lack of room, it will be 10 times as crazy as usual and the buffet will last probably an extra hour to accommodate everyone.

My job title today is “Meat”. Usually that person cuts and prepares the meat so that it can be passed off to the range people to be cooked. I will probably be cooking some myself and then carving meat to order on the buffet line. I haven’t cooked anything for the buffet since the first week, so I am excited to say “I cooked that”. My mom and step-dad will be coming and possibly sister. The husband and kids won’t be coming because of timing with picking up kids and the crazy busyness that will be there.

Categories: School
Posted by Becka on November 19th, 2009
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Skechers Shoe Review

I made a review on www.zappos.com for the work shoes I bought there especially for school. They are in the Sketchers Work line, the compulsions model. Here it is:

“I had been looking for a pair of non-skid/non-slip work shoes. I am a cook and need something to support my somewhat flat feet for hours at a time. The first pair I got was useless, needing inserts but that still wasn’t good enough. When I tried on these Skechers, they felt a little weird, but my feet adjusted within two days. I have no complaints. The Velcro allows easily adjusted tightness and the grip is awesome. I have yet to slip even once, and I am always walking through water and who-knows-what on a smooth tile floor. If you need some extra support and good traction, these should fit your needs.”

Overall, I give them 5 out of 5 stars,
comfort 4 of 5
style 4 of 5

http://www.zappos.com/skechers-work-compulsions-black

Categories: Reviews
Posted by Becka on November 16th, 2009
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Caesar Salad

The main components of a Caesar salad are Romain lettuce, croutons, Parmesan cheese and the dressing.

– For the croutons, stale bread is best, toss with butter, fresh pepper, cracked pepper, salt, rosemary, thyme, olive oil and chopped garlic and bake until golden brown.

– Parmesan cheese should be shredded

– Wash and crisp the lettuce in the refrigerator

Wash lettuce and chop off the roots. Stand up in a tall, flat pan in which you can have a few inches of water in the bottom, covering the bottoms of the lettuce. Add that water (cold) and place the entire thing into the refrigerator for 10-15 minutes. The leaves will absorb the cold water and become crisper.

– The dressing:

Ingredients:

  • 3/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 egg
  • 2-3 cloves garlic, minced
  • 4-5 anchovy filets, or to taste, minced
  • 1/4 cup Parmesan cheese

Directions:

In blender, add egg and anchovies, which have made into a paste. Set on high as the following ingredients are added. Add some of the garlic, and add rest in batches as the oil is added. Start adding the olive oil very slowly, a little at a time, in a slow, steady stream. Add lemon juice when the mixture gets thick. Add the rest of the oil slowly, stopping to make sure the emulsion is not broken. Do not let the dressing to get too thick!

When the dressing is complete, fold in Parmesan and cracked pepper to taste. Chill until ready to use.

Toss the lettuce, croutons and dressing together, sprinkle Parmesan on top and you are done!

Categories: Food
Posted by Becka on November 13th, 2009
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Make your own pumpkin filling!

seeded pumpkin

Fresh is always best! It is getting a little late in the season, but perhaps there is time before Thanksgiving to get some baking done.

Start with a “pie pumpkin”, they are smaller and sweeter than the ones you use to make jack-o-lanterns with. Slice it in half lengthwise and remove the seeds. Also, cut off the stem.

cooked pumpkin

Bake the pumpkin flesh side down on a sheet tray and  cook at 375 for 45 minutes to 1 hour. The flesh should be soft and very easily removed from the skin.

Scoop out the flesh and allow to cool slightly.

Start with about  two cups of pumpkin and mash very well, or put through a food mill.

Ingredients:

  • 12 oz can of evaporated milk
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl.

Stir in the pumpkin purée and evaporated milk. Whisk all together until well incorporated.

Poor into pie crust and bake for 45 min -1 hour when a knife comes out clean, or make a batch of pumpkin bars with it.

Categories: Food
Posted by Becka on November 12th, 2009
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My Favorite Cookies!

Coconut Macaroons

Prep Time: 15 min
Bake: 8-9 min/batch
Oven: 325

Ingredients:
2 egg whites
1/2 tsp. vanilla
2/3 cup sugar or Splenda
1 1/3 cups coconut ( a 3 ½ oz. can)

Instructions:
1. Lightly grease a cookie sheet and preheat oven to 325
2. In a medium bowl beat egg whites and vanilla with an electric mixer on high speed till soft peaks form.
2. Gradually add sugar, about 1 tbsp. at a time, beating until stiff peaks form.
3. Fold in coconut.
4. Drop mixture by rounded teaspoons, 2 inches apart onto cookie sheet.
5. Bake for 8 minutes, or just before they start to become golden brown and firm. Do not over-cook or else they will become hard.
5. Move to wire rack and let cool. Store in air-tight container or bag.

Snickerdoodles

Prep Time: 20 minsnickerdoodles
Chill: 1 hr
Bake: 7-9 min
Oven: 375

Ingredients:
1/2 cup butter or margarine
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cup all-purpose flour
2 tbsp sugar or Splenda
1 tsp ground cinnamon

Instructions:
1. Beat the butter for 30 seconds with an electric mixer.
2. Mix with the 1 cup sugar, baking soda and cream of tartar, scraping sides, until combined.
3. Beat in egg and vanilla.
4. Beat in as much flour as possible with the mixer, then stir. If necessary, knead with hands.
5. Cover dough and place in refrigerator for one hour.
6. Preheat oven.
7. Mix 2 tbsp sugar and cinnamon and spread over a smooth surface such as a plate or pastry board.
8. Shape dough into 1 inch balls, roll in sugar and cinnamon until covered.
9. Bake for 7-9 minutes until edges are golden
10. Cool on baking rack and store in an air-tight container or bag.

Ginger Snaps

Prep Time: 20 minginger snaps
Bake: 6-7 min/batch
Oven: 375

Ingredients:
2 1/4 cup all purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
2 pinches ground cloves
1/4 cup granulated sugar or Splenda

1. Preheat oven to 375
2. In large bowl mix brown sugar, shortening (cut up), molasses, egg, baking soda, ginger, cinnamon, and cloves.
3. Beat with 1/2 of the flour.
4. After combined, add the other half of the flour by stirring and/or kneading.
5. Spread sugar over a smooth surface such as a plate or pastry board.
6. Shape dough into 1 inch balls, roll in sugar until covered.
7. Place balls onto un-greased cookie sheet and bake for 6-7 min, until edges are set and cookies begin to crack.
8. Let cookies cool for one minute on the hot cookie sheet, then transfer to a baking rack.
9. Store in an air-tight container or bag.

Categories: Food
Posted by Becka on November 12th, 2009
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Panzanella Salad

Panzanella

Panzanella

Panzanella is an Italian dish popular in the summer months. It is an unusual salad in that the base is bread, not leafy vegetables.

Ingredients

  • 12 oz firm, white Italian bread, preferably “day-old” so it is a bit firmer
  • 1 1/2 lb ripe tomatoes
  • 1/2 oz red onion, diced
  • 1/2 oz fresh basil, torn into small pieces
  • 4 oz olive oil
  • 2 oz red wine vinegar
  • 1/8 tsp red pepper flakes
  • salt and pepper to taste

Directions:

Cut or tear the bread into bite-sized pieces. Chop tomatoes coarsely and place in bowl. Combine all other ingredients and toss with tomatoes to mix. Let stand about one hour until bread has absorbed juices and softened

Yield is 10 — 4oz servings

Categories: Food
Posted by Becka on November 5th, 2009
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This little piggie went to market…

Last night in our meat fabrication class we looked at a side of pork. With the side of beef, it was already cut into “Primal Cuts” and did not resemble much of a cow. The pig however still had the skin on, the hooves were attached, at least the head had been removed. I felt sick, it was so real; there was even some hair here and there. I had to take part of the shoulder, de-bone it and then remove the skin. I had to get past the fact that it was a little piggie and just cut.

The fabrication of the loin of pork that we each had on Tuesday went well, and actually I was very good at it. With the loin (the area just lower than the shoulder and through the hip of the back leg) we separated out the tenderloin, sirloin and loin. Chef said mine was done beautifully and perfectly! After that, the student next to me was asking for affirmation he was doing well and help through the difficult part. That made me feel really good.

There will be no photo; I will save you the horribly sad image being burned into your retinas.

Categories: School
Posted by Becka on November 2nd, 2009
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Our Buffet Was A Success!

Our buffet went very well. We served a lot of food, and there was nothing but complements from the guests. The guests ate almost all the food that was prepared, and even ran out of waffles and duck legs. Other things on the menu were wild rice hash, asiago hash browns, walleye, tatertot casserole, a Minnesota take on Eggs Benedict, made to order omelets, smoked ham and apple cider braised chicken (which is what I made). Along with the duck, there was a root vegetable hash.

Our class made history! It is the first class that Chef Jones has had that was ready on time for their first buffet! He was very happy with us!

During service, there were several people assigned to help the servers clear dirty plates and refill glasses. I was one person doing the omelets, one carving the ham, and me standing behind the food helping with questions and refilling dishes. I felt very special! Others were in the back doing dishes (which there was a lot of) and, I think making more food for some of the popular dishes that could be prepared quickly.

I had fun, and what was great was that my husband, kids, mom, sister and her little came to eat! Also, my husband’s cousin came with his wife and two kids. They had nothing but complements and both parties said the kids loved my chicken and ate it down to the bone (which is unusual).

After everyone was gone, dishes were done and buffet tables were taken down and the rest rearranged, it was 8:15! Chef allowed us to leave then instead of working on our meat fabrication class items. Everyone was happy, and exhausted; my feet hurt too.

Next week the theme of our buffet will be Italian. I don’t know what an Italian breakfast is like, but I guess I will find out soon enough.

Categories: Food, School
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