Day 8

Winter in Los Angeles sucks. We get a boring average temperature somewhere in the high sixties for most of the "season." Maybe every now and then there's a little fluctuation here or there, or (cross your fingers) an actual cloud in the sky, but for the most part, "winter" weather in southern CA leaves you with a big empty whole in your heart where a white christmas should be. Then there are these mind bending weeks where it all of a sudden turns into summer outside. Birds chirp, flowers think they can start to bloom, I am having to pull out my sundresses- it's bullshit. I may have a little bit of pent up resentment towards my parents for YANKING me out of Toronto (I have heard there are four seasons there....) and displacing me in the middle of the desert, but whatever. Children should build snowmen, not pull cactus spikes out of their arms, ya know? Ok, so maybe 60 degree weather would be a blessing for people in other parts of the country that are blanketed under snow, but I would appreciate a little festivity and to be able to wear a winter coat without having to pretend that I am not sweating.

This is a food blog, FYI. I Didn't want to confuse you. I do have a point and I will (am trying) to get to it......

my point. 

Yes. That awesome screen shot taken from my phone is my point. 

RAIN!

Rain is a pretty big deal for a girl who misses anything resembling seasons. 

I am still not getting to my point.....

It is supposed to rain tomorrow (and the following day!!!!!!!) and today in class we started learning about soups. 

Soup goes wonderfully with rainy weather, so pretty much my world is coming together perfectly and THAT is my point.

(I could pretty much leave this blog entry at that seeing as how I have already written a novel about absolutely nothing. I need a filter. )

Today in class we made New England Clam Chowder, Consomme, and FRENCH ONION SOUP. 

All three of mine turned out delicious and I am now prepared for a weekend of grey skies. 

By the way.... I don't really measure when I cook. Some things are very important to measure out exactly right and I will do my best to specify what those things are. However, recipes are generally guidelines and the real trick to cooking is in the method. If anyone ever has specific recipe questions- email me and I will do my best to give you some real measurements. Well, that is if anyone besides my teacher and classmates actually read this- you guys can get them on your own. K.

One of the reasons I wanted to go to French cooking school....

French Onion Soup:

Onions (for 4 servings you should use about 2 pounds.)

Butter

Flour

Sherry

Water

Veal or beef stock

Bouquet garni: thyme, bay leafy, parsley

Salt to taste

Garnish: Shredded gruyere cheese, toasted slice of French bread, parsley.

Method:

'Emincer' your onions. This means to thinly slice them. I wanted to sound all French and fancy....

The thinner you slice the onions, the more surface area and sugar that will be exposed for caramelization.

TIP: When slicing onions, slice half of them against the grain of the onion and the other half with it. The onions that are sliced against the grain will become softer and mushier and the other half will have more fibers and keep their shape. This will keep the texture of your soup much more appealing. 

Heat some butter in a large pan over medium-low heat and begin to caramelize the onions. Add salt to draw out the moisture and enhance the flavor. This should be a slow process. Burnt onions will make burnt tasting soup and that is not very tasty. In class today I caramelized my onions for about 45 minutes and could have gone longer had time allowed. When the onions are beginning to brown sprinkle them with flour. This will help them brown quicker.

Add a few ounces of sherry and bring to 'au sec.' Add bouquet garni, water, and stock and bring to a simmer. You only need to use a few tablespoons of stock per cup of water. Do not boil. Reduce a little if necessary and let flavors concentrate. Season. (I had to salt mine pretty heavily to enhance the flavor of the onions.) You should be left with a sweet flavor with notes of sherry. 

Ladle soup into oven safe bowls. Top with shredded gruyere cheese and toasted french bread. I buttered my bread and broiled it in the oven for about 5 minutes. Top crouton with more cheese and place in an oven at 450 degrees F until cheese is golden and bubbly. You can also place soup under a broiler. 

Garnish with minced parsley. Enjoy.

This soup is really pretty easy to make and it is so delicious. I think the most important thing is to cook your onions slowly and let them get very, very brown. 

I am cooking this again tonight because I have a crush on a boy who really likes French onion soup...and let's be honest- you can never have too much of anything that is covered in melted cheese.

I find things are always a little different to cook at home in a real kitchen (especially with a stove from 1923.....) so if needed I will re-evaluate this situation and update tomorrow post- dinner.

:)

Post dinner: Add more water! Restaurants in the US definitely go heavier on the broth that the onions. Other than that- delicious.

How does your garden grow?

....in a windowsill.

mary, mary quite contrary.

Ok. So maybe it's not really a garden so much as it's a few really cute plants that sit in my kitchen and are edible, but I write this blog from a lovely studio apartment (in a very big city) that may not have a yard, but still manages to have a watering can.

Us city dwelling girls sacrifice our feet for very pretty shoes and give up having a yard to be able to pay rent and that is that.

Most herbs only need partial sunlight and do quite well in a windowsill..... or, if you are so lucky,  a mostly shaded patio.

I bought all my plants at my local farmers market. They are organic and since they are being grown indoors, it is easy to keep them that way.

There is nothing tastier than fresh herbs.... especially when you can brag about growing them yourself.

Day 7

Let me just say.... since I actually started cooking in culinary school (as opposed to sitting and being hungry for 4 hours) the amount of laundry I do on a weekly basis is really admirable.

Today we had our first written exam (yawn) and our first practical exam.

60 minutes. 4 sauces. Seemingly simple....

Really stressful.

Ok- mostly stressful for those around me. I did pretty awesome.

We had to make Merchant de Vin, Beurre Blanc, Hollandaise, and Bechamel.

My Merchant de Vin, Beurre Blanc, and Bechamel were all perfect. Duh.

Hollandaise still makes me want to slit my wrists (the proper way that actually kills you or puts you in the hospital with lots of flowers and balloons.) Seriously. I hate Hollandaise. I don't even enjoy eating it that much. Ugh.

My hollandaise was a little bit thick. Kind of like mayonnaise. Also gross.
Easy fix, though. I could have either added a little water, or made sure that my clarified butter was at a higher temperature as I added it to my egg yolk.

Eggs benedict? No thanks.

Day 6

Today we continued with sauces.
I am looking forward to cooking actual food to put the sauces on.....

My eggs before school were perfectly sunny side up (at 5am nothing is very sunny, so that's kind of a big deal) and that put a rather sunny disposition across my face. I really love eggs.

Staying on subject (for once)......Spanish Sauce is delicious on eggs.

i love them.

Spanish Sauce:
Oil
Green bell pepper (diced)
Garlic clove (minced)
Mushroom (sliced)
Tomato Sauce (perviously prepared)
Tabasco Sauce
Salt and pepper

Method:
Heat oil in pan over medium heat. Sweat out onion, peppers, and garlic. Add mushroom. Add tomato sauce and bring to a simmer. Add tabasco sauce to taste (I like a little spice....) Finish with salt and pepper. I am quickly learning that what is far too salty for me is just right for my teacher. His heart is in his own hands.

Spanish Sauce

If I didn't hate birds (and lived on a farm.... or at least had a yard), pet chickens would be ideal.

Also ideal- a maid that would fit in my pocket. Lots and lots of dishes to do..... at school AND at home. 

Day 5

I got a 'B' on one assignment last term.
(Have I mentioned that I am an overachiever and absurdly OCD, yet?)

I got an 85% on my mayonnaise final. My arm got tired from whisking and I could not go on.

So, needless to say, I was thrilled today in class when we made EMULSION SAUCES.

Beurre Blanc, Hollandaise, Mayonaise, Aioli, and Remoulade.

Beurre Blanc made me want to eat fish and Hollandaise kind of made me want to kill myself. (I do not enjoy needy.... hollandaise is needier than 12 of me on a really bad "my dog just died" kind of day.)

Mise en Place

Beurre Blanc:
Shallots
White wine vinegar
White wine
Butter (lots of butter)
Salt

Method:
Beurre blanc is actually incredibly easy to make, it is just very easy to break the emulsion and therefor very sensitive. (aww.)
Begin by sweating the shallots and peppercorns over medium heat. Add a small amount of white wine vinegar. Reduce. Add white wine and reduce to 'demi sec.' Once the wine has reduced down, mount the sauce with very cold butter. I did this slowly.... about an ounce of butter at a time. Sauce should have a velvety finish. Strain and season with salt to taste.

Monte de Beurre

Beurre Blanc

Hollandaise:

Egg yolk
Peppercorns
Water
Clarified butter
Lemon juice
Water infused with black peppercorns (that sounds fancy.... it's not)
Cayenne Pepper (optional)
Salt

Method:
Whisk egg yolk and about 1/2 tsp of water together in a bowl over a simmering pot of water.
Very slowly begin to add warm clarified butter. Warm. Not hot. Not cold. Warm.
If the temperature of the butter is too cold or too hot, the emulsion will break and if you are the kind of girl who is a tad high strung and wears her apron too high (you know who you are) then you will start to cry. (Yes, I saw you and I am now totally making fun of you.)
Continue to slowly add the butter (very slowly- literally one drop at a time) until the sauce has thickened to the proper consistency. This will take about 8oz of clarified butter. Finish with a squeeze of lemon juice and a pinch of cayenne pepper. Season salt to taste.
tip: if the emulsion looks as though it is going to break, add a few drops of water and then continue adding the fat. 

Let's be honest, going out for eggs benedict is MUCH, MUCH easier and probably more enjoyable. Just sayin......


Also....

 Remoulade and Ailoi

Day 4

Stilllllll feeling a little saucy.

Today in class we made Classic French Tomato Sauce, Merchant de Vin, Sauce de Chasseaur, and Spanish Sauce.

It is truly amazing how stressful making sauces can be.... I mean.... It's more stressful to be perfect all the time, but that is a whole different topic and apparently this needs to be "school appropriate."

Classic French Tomato Sauce

Ingredients:

Salt Pork

Onion- chopped

Carrot- chopped

Canned Whole Tomatoes

Pork Rib Bone

Sachet (thyme, garlic clove, rosemary, peppercorns, bay leaf)
Sugar
Salt

Method:

Render fat from Salt Pork. Sauté onion and carrot. Add rib bone, sachet, and tomatoes. Bring to a simmer. If sauce is too thick, add a small amount of water. Simmer about an hour. Season with sugar and salt to taste. Puree in blender. Strain. Viola.

 I want pasta. 

Day 3

It's raining and I have really good White Truffle Mac and Cheese in my fridge.
(note to self- bring tupperware to school.... thank you, Amanda.)

Backtracking from the really good Mac and Cheese.......

Today we made sauces. Saucy sauces! Bad joke.

Sauce Veloute and Sauce Bechamel (Leading sauces) Which we turned into Sauce Allemande and Sauce Mornay (Derivative Sauces)

Blah Blah.... French terms.....

Mise en Place

Another French term: 'Mise en Place' This means everything is in its place. To me, this means that I walk into class and everything I need to cook with that day is measured for me and laid out in front of my station so that I don't have to do a damn thing. (Please see above photo) Ah the French.....

Sauce Veloute                                 

Blond Roux                                     

Chicken Stock                                 

Bouquet Garni    

Sauce Allemande

Sauce Veloute

Egg yolk

Cream

Method:

Make a blond roux. Add chicken stock and bouquet garni. Simmer until sauce is 'Nappe' or coats the back of a spoon. About 15 minutes. Strain. 

For Sauce Allemande you begin with the Sauce Veloute. Combine your egg yolk and cream. Temper in the egg mixture. This is also known as a 'Liason' or thickening agent. This needs to be done slowly and carefully, as the egg yolk is raw and eggs curdle at 145 degrees. 

(Bouquet Garni- parsley, thyme, bay leaf, leek)

And now its gets good...the tasty, cheesy, fattening kind of good....

Sauce Bechamel

White Roux

Milk

Onion Pique (This is on onion "stabbed" with cloves and a bay leaf)

Pinch of freshly grated nutmeg

Sauce Mornay (this is the one that is conveniently turned into Mac and Cheese)

Sauce Bechamel

Egg yolk

Cream

Grated Gruyere Cheese

Method:

Begin with a white roux.

(I will follow with a post of roux because I guess it's kind of a big deal.)

Add milk. Bring to a simmer and add onion pique and nutmeg. Bring to 'nappe' about 15 minutes. Strain. Viola. Sauce Béchamel. I want to make Lasagna. 

For Sauce Mornay begin with your Sauce Béchamel. Bring the temperature back up if needed. (It will need to be hot enough to melt the cheese.) Temper in your egg and cream mixture. Again- slowly. Mac and Cheese with scrambled egg sauce? Not very appetizing. Once the sauce is tempered add Gruyere. 

My Sauce Mornay would have been cheesier had I not been snacking on my gruyere while cooking.....

So.... Sauce Mornay + Elbow Macaroni Pasta = (brain teaser) Mac and Cheese!

And what possibly could be better than Mac and Cheese? 

 White Truffle Mac and Cheese with a pinch of fresh (windowsill grown) chives.

Recap: 

Rainy day. Pasta. Gruyere cheese sauce. Truffle oil. Getting to brag about my herb "garden." These are a few of my favorite things.

And there you have it. Full circle back to Mac and Cheese (.....as most things should somehow be circled back to.)

Day 2

Today we made a Fish Fumet. Sounds fancy.... but really it's just a fish stock with white wine (mmm...wine.)

I have a feeling the next few posts are all going to read something like:
"Today we made_______, which is kind of boring, but in two weeks will be used to make __________." (The second blank will be something wonderful, of course!)

I guess you have to learn to crawl before you learn to walk.... I don't because I am awesome, but in school apparently they have to treat all students as if they are on the same level.

So, my above feeling is correct and the next couple weeks are going to be lots of basic sauces and stocks. However, in all honesty, as gross as "fish bone water with a few veggies thrown in" is..... the reason I am in culinary school is to learn classic techniques and become a wonderful chef- and the basics are pretty important.

Ok..... so, Fish Fumet....

Definition:
White fish stock with sweated mirepoix and white wine.

Method:
Combine white mirepoix (onion, turnip, and celery) leeks, and mushroom. Sweat over medium heat. Add fish bones, white wine, bouquet garni (peppercorns, thyme, and parsley wrapped in leek) Reduce. Add COLD water. Cover with a "cartouche" and simmer 40 minutes. Strain.

Thrilling, I know.

When it is used to make a shrimp bisque or clam chowder I will be eating my words. Really. I will be.

Day 1

This will not happen often, but just for kicks let's start this post off with a little math equation.....

If 1 student used 2 pounds of butter in class today, how many pounds of butter did 33 students use?

66! Yep..... today in class we went through 66 pounds of butter. 

I am pretty sure that the first thing that comes to mind when someone mentions French Cooking (besides it being sinfully delicious) is BUTTER. 

Today in class we learned about (and then made) clarified butter. 

Butter is composed of 3 things: water, milk solids, and butter fat. 

To clarify butter is to go through the process of removing the water, milk solids, and other impurities. There are a few ways to do this, but the following method is easiest and leaves you with the largest yield.

Method:

Bring butter to a simmer in a saucepan. 

Wait for all impurities to fall to the bottom of the sauce pan and for all of the water to evaporate. This should take about 15-20 minutes.

You should be left with bright, golden butter in its purest form..... and an "out of the blue" craving for crab legs and popcorn. 

Ok. Easy enough. Now, why on earth go through the trouble?

Many French recipes call for clarified butter. It has a higher smoke point, which is ideal for cooking. It also has a very pure butter flavor that does wonders for the taste of a dish.

I am also considering documenting my waist measurements as I make my way through the next 8 months.....

My gym being in the same building as school is unbelievably convenient. 

Le Cordon Bleu, you're a dream come true.

.....Ok, so maybe not your typical dream come true. Children who dream of becoming a doctor go to medical school and aspiring lawyers do in fact go to law school (shocking, isn't it?) So, one would think that when I walked into culinary school that very first morning (at 5:45 am..... gasp!) and my teacher asked me "What on earth are you doing here?" I would have replied with something along the lines of "I want to be a chef, duh!"

No.... not me.

I do not want to be a chef and I do not want to work in a kitchen... unless it is my own kitchen and has a large farmhouse sink and is bursting with French cookware (Le Creuset, please.)

The truth is, I could think of more fabulous things to do than stand in a sweaty kitchen, dressed in ugly clothes, with un-polished fingernails, having "HOT" yelled in my ear as my "colleagues" rush behind me with dirty dishes that I did not have the pleasure of eating off of. No, I would much rather look lovely, have my fingers polished, and have "HOT" yelled behind my back in reference to something other than pots and pans. However, I love food. I love cooking. And I really love people telling me how wonderful my cooking is.

So, there I was.... searching for an answer, and kind of wondering why my silk eye mask was strewn next to my bed at this ungodly hour rather than still assisting me with my beauty rest.

"Well," I replied, "I want to throw perfect dinner parties, maybe write a cookbook, maybe host a cooking show, and.... you know, be the wife that all of my husbands friends are jealous of."

Needless to say, I did not make too many friends on my first day of culinary school. Maybe I am an acquired taste..... like a truffle, if you will.......which you should- they are delicious.

It is now 6 weeks later. I am (finally) through Culinary Foundations 1 and have learned how to actively nap my way through Food Safety and Sanitations. I am fully functional on 4 hours of sleep and have come to find that a gym membership is of utmost importance.

It is 6 weeks later..... and today I FINALLY started cooking.